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| RECIPE FOR NERO WOLFE'S ROAST QUAIL VERONIQUE |
Title: Nero Wolfe's Roast Quail Veronique
Category: Entree -game
Serves: 6
Ingredients:
| 6.00 | | Quail, dressed | | | Salt | | | Pepper, freshly ground | | 1.50 | c | Wild rice, cooked | | 0.50 | c | Butter, melted | | 0.67 | c | Dry white wine | | 0.50 | c | Veal bouillon | | 0.50 | c | Peeled green seedless grapes | | 12.00 | | Slices Fritz's bread (good | | | homemade will do) | | 0.50 | lb | Boiled Georgia ham |
Instructions:
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.
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 1/2 cup cognac, and just before serving pour the hot cognac over the quail, ignite, and serve flaming.
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