Roast Quail Veronique
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 6 quail, dressed
- pepper, freshly ground
- 1 1/2 Cups 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 bread (good homemade will do)
- 1/2 pound boiled ham or cooked bacon
- Preheat oven to 450 deg. F.
- 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 degrees F: lower the heat to 325 degrees F. 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 or crumbled cooked bacon. Place the quail on top and spoon some of the sauce over them.
- Serve the rest of the sauce in a sauceboat.