Nero Wolfe's Roast Quail Veronique

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

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.