Categories: Meats, Main dish 
      Yield: 6 servings 
  
      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.