Recipe for Roast Quail Veronique


6 quail, dressed
1 salt
1 pepper, freshly ground
1 1/2 cup wild rice, cooked
1/2 cup butter, melted
2/3 cup dry white wine
1/2 cup veal bouillon
1/2 cup 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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