|Melted butter||1⁄2 Cup (8 tbs)|
|Beef bouillon cubes||2|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Cream of chicken||1⁄4 Cup (4 tbs)|
Season each quail with salt and pep- per; wrap with bacon, covering completely.
Secure with toothpicks; place on ""rack under broiler.
Broil for 20 minutes, basting frequently with butter.
Re- move quail to heated platter; keep warm with tent of foil.
Remove rack from broiler pan; place pan with drippings over medium heat.
Add flour; brown, stir- ring constantly.
Dissolve bouillon cubes in 2 cups water; add to roux, stirring constantly until blended.
Bring to a boil; add lemon juice, stirring until thick- ened.
Place quail on toast points; pour sauce over top.
Serve with wild rice mixture, if desired.