Recipe - Emilias Poached Quail With Rose Petals

1 qt Chicken stock
8 Garlic cloves, peeled
1 Onion, peeled and quartered
8 Whole quail, cleaned and
patted dry
Coarse salt and freshly
ground pepper
1 tablespoon Unsalted butter
One half teaspoon Ground anise seed
2 Red cactus tuna, or cactus
fruit, peeled and roughly
chopped or substitute plums
12 Red or pink organic roses,
petals only
1 cup Fresh walnut meats
2 tablespoon Honey

Recipe By : Too Hot Tamales Show #THSP01

In a soup pot combine stock, 5 garlic cloves, onion and bring to a boil.
Season the quail liberally with salt and pepper. Add quail to boiling
stock, bring back to a boil and reduce heat to low. Simmer quail 12 to 15
minutes, remove from broth to an ovenproof casserole and cover. Reserve
broth.

In a saucepan melt butter and add remaining 3 cloves of garlic, minced and
salt and freshly ground black pepper. Saute briefly over low heat and add
anise cooking a minute more.

In a blender combine cactus fruit or plums, rose petals (reserving a few
for the final garnish), and walnuts and add just enough reserved broth to
cover, blend until smooth. Add blended mixture to saucepan with garlic and
anise and cook 10 minutes gently stirring to mix thoroughly. If sauce is
very thick, add more reserved broth. Taste for seasoning and add honey,
salt and freshly ground pepper. Pour hot sauce over warm quail in casserole
and serve immediately with white rice and sprinkle a few rose petals on
each plate.

*Note: Most roses from the florist are treated (rendering them unfit for
consumption), but there are organic roses available for cooking from some
specialty herb growers. Look for some red which add color and some pink
which have more flavor. If you grow your own and don't spray them, they
would be fine for this recipe provided you wash the petals briefly.

Yield: 4 servings

Oaxaca, Days Of Mescal And Roses Posted to MCRecipe Digest V1 #615 by
Peggy Morgan 75402.3465@compuserve.com on 97