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Nero Wolfe's Roast Quail Veronique

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      Title: NERO WOLFE'S ROAST QUAIL VERONIQUE
 Categories: Meats, Main dish
      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.
 
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