Roast Quail Veronique (Nero Wolfe's)
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
quail
dressed |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 ½ | cups |
wild rice
cooked |
|
| ½ | cup |
butter
melted |
|
| ⅔ | cup |
white wine
dry |
*
|
| ½ | cup |
veal
bouillon |
* |
| ½ | cup |
grapes, seedless
green |
|
| 12 | slices |
white bread
good homemade will do |
|
| ½ | pound |
ham
boiled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
quail
dressed |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 355 | ml |
wild rice
cooked |
|
| 118 | ml |
butter
melted |
|
| 158 | ml |
white wine
dry |
*
|
| 118 | ml |
veal
bouillon |
* |
| 118 | ml |
grapes, seedless
green |
|
| 12 | slices |
white bread
good homemade will do |
|
| 226.8 | g |
ham
boiled |
|
Directions
Preheat oven to 450℉ (230℃).
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℉ (230℃).
Lower the heat to 325℉ (160℃) and roast for 20 minutes more, basting with additional butter.
When done, remove from the pan and keep warm on a platter.
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.
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.
