Recipe - Nero Wolfes Roast Quail Veronique

6 Quail, dressed
Salt
Pepper, freshly ground
1 One half cup Wild rice, cooked
One half cup Butter, melted
2/3 cup Dry white wine
One half cup Veal bouillon
One half cup Peeled green seedless grapes
12 Slices Fritz's bread (good
homemade will do)
One half pound 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.