Nero wolfe's roast quail veronique Recipe

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Nero wolfe's roast quail veronique

Artist:	_	Yield:	6
Categories:	Entrees, Game, Meats, Poultry	Rating:	0
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Ingredients:

6		Quail, dressed
		Salt
		Pepper, freshly ground
1 1/2	cup	Wild rice, cooked
1/2	cup	Butter, melted
2/3	cup	Dry white wine
1/2	cup	Veal bouillon
1/2	cup	Peeled green seedless grapes
12		Slices Fritz's bread (good
		-homemade will do)
1/2	lbs	Boiled Georgia ham

Procedures:

1	1>.
2	Preheat oven to 450 °F.
3	2>.
4	Wash and wipe the quail dry.
5	Rub the insides with salt and pepper.
6	Stuff each bird with the wild rice mixed with a little of the melted butter.
7	Truss with butcher"s cord.
8	Put the quail in a shallow roasting pan, brush with butter, and roast for 5 minutes at 450 °F: lower the heat to 325 °F and roast for 20 minutes more, basting with additional butter.
9	When done, remove from the pan and keep warm on a platter.
10	3>.
11	Deglaze the pan with the wine and veal bouillon and bring to a boil.
12	Lower the heat and, add the grapes, and simmer 5 minutes.
13	Correct the seasonings.
14	4>.
15	Fry the bread in a little butter and cut into triangles.
16	Arrange the toast on a serving platter and cover with julienned slices of ham.
17	Place the quail on top and spoon some of the sauce over them.
18	Serve the rest of the sauce in sauceboat