INGREDIENTS

INSTRUCTIONS

Remove the petals carefully from the roses. Dry pluck the quail,
remove the viscera, get them ready for frying.  After the quail are
plucked and dressed, their feet are pulled together and tied so that
the bird keeps a nice shape after being browned in butter and
sprinkled with salt and peper to taste.  The quail must be  dry-plucked
because putting it in boiling water affects the flavor.  After the
petals are removed from the roses, they are ground with  anise in a
mortar. Separately, brown the chestnuts in a pan, remove  the peels,
and cook them in water. Then, puree them. Mince the garlic  and brown
slightly in butter; when it is transparent, add it to the  chestnut
puree, along with the honey, the ground pitaya, and the rose  petals,
add salt to taste. To thicken the sauce slightly, you may add  2
teaspoons of cornstarch. Last, strain through a fine sieve and add  no
more than 2 drops of attar of roses, since otherwise it might have  too
strong a flavor and smell. As soon as the seasoning has been  added,
remove the sauce from heat. The quail should be immersed in  this sauce
for ten minutes to infuse them with the flavor, and then  removed. The
quail are placed on a platter, the sauce is poured over  them, and they
are garnished with a single perfect rose in the center  and rose petals
scattered around the outside; or the quail can be  served individually,
on separate plates instead of a platter.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 10.4mg
Sodium: 1.8mg
Potassium: 6.8mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g