Roast Quail Veronique (Nero Wolfe's)

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.