Nero Wolfes Roast Quail Veronique

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Nero Wolfes Roast Quail Veronique Ingredients

6 Quail, dressed	2/3 c Dry white wine
Salt	1/2 c Veal bouillon
Pepper, freshly ground	1/2 c Peeled green seedless grapes
1 1/2 c Wild rice, cooked	1/2 lb Boiled Georgia ham
1/2 c Butter, melted

Instructions for Nero Wolfes Roast Quail Veronique

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 butchers 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.

Main Ingredient: PorkCuisine: Uncategorized

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