Quail in Rose Petal Sauce
This recipe is adapted from one developed by
M.S. Milliken and S. Feniger and aired on the Food
Channel. It's a "two-part" recipe, starting with
the Rose Petal Sauce and going on to the recipe
for the quail. It is an absolute delicacy,
revealing flavors you may never have experienced
before. The combination of the anise, roses, and
chestnuts alone is sufficient to offer this dish
absolute distinction. The addition of the quail
and garlic is unforgettable. Make sure to use
fresh quail if you can get them.
The Rose Petal Sauce
Using a sharp paring knife slit an "X" into the flat side of the chestnuts. Roast in a 375 F oven for about 15 minutes.
Using a large saucepan, bring a quart of water to a boil and drop in the chestnuts. Boil, uncovered, for about 20 minutes and drain. Set aside to cool. When they're cool enough to handle, peel the shells and the thin, papery "pellicle" away from the "meat" of the chestnut. Put them aside.
Melt the butter in a skillet, using it to sauté the garlic and anise seed until they are lightly browned. Add the rose petals and chopped plum and continue sautéing for a minute or two.
Place in a blender with honey, salt and pepper, and the cooked chestnuts. Puree in the blender while slowly adding 1 cup of chicken stock.
Strain the puree into a skillet and boil. Reduce the heat and simmer for 10-12 minutes, stirring constantly.
8 fresh quail, cleaned, trimmed and rinsed
½ teaspoon sea salt
fresh cracked pepper, to taste
8 peeled garlic cloves
1 small white onion, peeled and cut into eighths
Season quail with the salt and pepper and stuff each with a slice of onion and a garlic clove. Tie the legs together with string.
Sauté the quail in butter to brown, then pan roast for about 15 minutes at 400 degrees F.
Reheat the sauce.
Add the quail to the sauce, making sure they are all covered completely. Cook and stir for about three minutes.
Serve two quail per person. Serve with a plain white rice to absorb the fragrant sauce.