*  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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