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 Fritzs 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 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.