• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Nero Wolfe's Roast Quail Veronique

  • Recipe Submitted by on

Category: Main Dish, Meat

 Ingredients List

  • 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

 Directions

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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