Nero wolfe's roast quail veronique

6 servings

Ingredients

Quantity Ingredient
6 Quail, dressed
Salt
Pepper, freshly ground
1½ cup Wild rice, cooked
½ cup Butter, melted
⅔ cup Dry white wine
(Kill Now, Pay Later) Source: The Nero Wolfe
½ cup Veal bouillon
½ cup Peeled green seedless grapes
12 Slices Fritz's bread (good homemade will do)
½ pounds 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.

Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 SBN 670-50599-4 Library of Congress #72-75754 1973 Variations: Omit the bread and ham; put the cooked quail in a casserole dish, cover with the sauce, and heat for 10 or 15 minutes in a medium oven. Remove, heat ½ cup cognac, and just before serving pour the hot cognac over the quail, ignite, and serve flaming.

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