Free Recipe Nero Wolfe s Roast Quail Veronique
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Nero Wolfe s Roast Quail Veronique Recipe
6 Quail, dressed
Salt
Pepper, freshly ground
1-1/2 c Wild rice, cooked
1/2 c Butter, melted
2/3 c Dry white wine
1/2 c Veal bouillon
1/2 c Peeled green seedless grapes
12 Slices Fritz s bread (good
-homemade will do)
1/2 lb Boiled Georgia ham
Nero Wolfe s Roast Quail Veronique Preparation
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.
Cooking Temperature:
Recipe Serves: 6
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