Ingredients
- 775 def
- 450 def lower the heat
- 6 quail
- 210 gr georgia ham (boiled)
- 180 gr wild rice
- 160 ml dry wine (white)
- 110 gr butter
- 120 ml veal bouillon
- 50 gr green seedless grapes (peeled)
- 12 slices fritzs bread
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.
