NERO WOLFE’S ROAST QUAIL VERONIQUE

Servings: 6
Ingredients:

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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