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

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