*  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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