INGREDIENTS

INSTRUCTIONS

Recipe By : Too Hot Tamales Show #THSP01  In a soup pot combine stock,
5 garlic cloves, onion and bring to a  boil. Season the quail liberally
with salt and pepper. Add quail to  boiling stock, bring back to a boil
and reduce heat to low. Simmer  quail 12 to 15 minutes, remove from
broth to an ovenproof casserole  and cover. Reserve broth.  In a
saucepan melt butter and add remaining 3 cloves of garlic,  minced and
salt and freshly ground black pepper. Saute briefly over  low heat and
add anise cooking a minute more.  In a blender combine cactus fruit or
plums, rose petals (reserving a  few for the final garnish), and
walnuts and add just enough reserved  broth to cover, blend until
smooth. Add blended mixture to saucepan  with garlic and anise and cook
10 minutes gently stirring to mix  thoroughly. If sauce is very thick,
add more reserved broth. Taste  for seasoning and add honey, salt and
freshly ground pepper. Pour hot  sauce over warm quail in casserole and
serve immediately with white  rice and sprinkle a few rose petals on
each plate.  *Note: Most roses from the florist are treated (rendering
them unfit  for consumption), but there are organic roses available for
cooking  from some specialty herb growers. Look for some red which add
color  and some pink which have more flavor. If you grow your own and
don't  spray them, they would be fine for this recipe provided you wash
the  petals briefly.  Yield: 4 servings  Oaxaca, Days Of Mescal And
Roses Posted to MC-Recipe Digest V1 #615 by  Peggy Morgan
<75402.3465@compuserve.com> on 97

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