Title: Nero Wolfe's Roast Quail Veronique
Categories: Meat Main
Yield: 6 Servings
| 6 | | Quail, dressed |
| | | Salt |
| | | Pepper, freshly ground |
| 1 1/2 | c | Wild rice, cooked |
| 1/2 | c | Butter, melted |
| 2/3 | c | Dry white wine |
| 1/2 | c | Veal bouillon |
| 1/2 | c | Peeled green seedless grapes |
| 12 | | Slices Fritz's bread (good homemade will do) |
| 1/2 | lb | Boiled Georgia ham |
1>. Preheat oven to 450 deg.F. 2>. Wash and wipe the quail dry. Rub the
insides with salt and pepper. Stuff each bird with the wild rice mixed with
a little of the melted butter. Truss with butcher's cord. Put the quail in
a shallow roasting pan, brush with butter, and roast for 5 minutes at 450
deg.F: lower the heat to 325 deg.F and roast for 20 minutes more, basting
with additional butter. When done, remove from the pan and keep warm on a
platter. 3>. Deglaze the pan with the wine and veal bouillon and bring to a
boil. Lower the heat and, add the grapes, and simmer 5 minutes. Correct the
seasonings. 4>. Fry the bread in a little butter and cut into triangles.
Arrange the toast on a serving platter and cover with julienned slices of
ham. Place the quail on top and spoon some of the sauce over them. Serve
the rest of the sauce in sauceboat.