Quail In Rose Petal Sauce Recipe - Cooking Index

Ingredients

• 3 cups 711ml Water - divided
• 2 tablespoons 30ml Butter
• 2 Garlic cloves - minced
• 1/2 teaspoon 2.5ml Aniseed
• 12 Red or pink roses with open blooms - petals removed
• 1 Peeled red cactus fruit = (or 2 red plums, skinned)
• 12 Fresh chestnuts
• 2 tablespoons 30ml Honey
• Salt - to taste
• Freshly-ground black pepper - to taste
• 4 Boneless fresh quail
• Olive oil - as needed