Nero Wolfes Roast Quail Veronique Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Quail, dressed
Salt,
Pepper, freshly ground
1 1/2 cup: Wild rice, cooked
1/2 cup: Butter, melted
2/3 cup: Dry white wine,
1/2 cup: Veal bouillon,
1/2 cup: Peeled green seedless grapes,
12 Slices: Fritzs bread, good homemade will do
1/2 lbs: 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 butchers 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.
Source from luhu.jp
the insides with salt and pepper. Stuff each bird with the wild rice
mixed with a little of the melted butter. Truss with butchers 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.
Source from luhu.jp