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Quail In Rose Petal Sauce

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Rose Petal Sauce
8   Fresh chestnuts - (to 10)
  (or 1/2 cup chestnut puree)
2 tablespoons 30mlButter
4   Garlic cloves - peeled, sliced
1 teaspoon 5mlAnise seed
10   Red or pink roses with open blooms,
  Petals only, unsprayed
1   Red "tuna" cactus fruit, (large)
  Or the meat of 1 large or 2 small meat
  Plums, such as Elephant Heart or Santa
  Rosa, peeled, seeded and chopped
1 cup 237mlChicken stock or water
2 tablespoons 30mlHoney
  Salt - to taste
1/4 teaspoon 1.3mlFreshly-ground white pepper
  Red food color
  The Quail
8   Quail, fresh, or frozen and thawed - cleaned
1/2 teaspoon 2.5mlSalt
  Freshly-ground black pepper - to taste
8   Garlic cloves - peeled
1   White onion - peeled, and (small)
  Cut into eighths

Recipe Instructions

Make an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender.

Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water.

Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered.

Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees.

Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce.

This recipe yields 4 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E21 broadcast 02-13-1996) - Downloaded from their Web-Site -


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