Instructions: 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.

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