🫙 From the Spice Rack
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 Fr...
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Ingredients7 items
Ingredients
- 6quail, dressed
- 1/2cup butter, melted
- 2/3cup dry white wine
- 1/2cup veal bouillon
- 1/2cup peeled green seedless grapes
- 12slices fritz's bread (good
- 1>. preheat oven to 450 deg.f. 2>. wash and wipe the quail dr
Directions
- 1
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 P
- 2
Preheat oven to 450 deg.F
- 3
Wash and wipe the quail dry
- 4
Rub the insides with salt and pepper
- 5
Stuff each bird with the wild rice mixed with a little of the melted butter
- 6
Truss with butcher's cord
- 7
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
- 8
When done, remove from the pan and keep warm on a platter