Nero Wolfe's Roast Quail Veronique

* Exported from MasterCook *

NERO WOLFE'S ROAST QUAIL VERONIQUE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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