jueves, 19 de marzo de 2009

Quail in Rose Petal Sauce (Translation)

TGRWT #16 is about chicken and roses. I had mentioned a recipe from "Like Water for Chocolate". I looked up the recipe and here’s the translation. The recipe came from here.

6 Quails
12 Roses (Red, preferrably)
12 Almonds, toasted
2 Tablespoons Cornstarch
2 Drops Rose Esence
2 Tablespoons anise
2 Tablespoons Honey
2 Cloves of Garlic
Salt and Pepper

Carefully separate the rose petals. Grind them in a mortar with the anise. Cook the almonds in water and purée them. Mince the garlic and sweat them in butter. Add the almond purée, honey, rose petal mixture and salt. If necesary, add the cornstarch to adjust thickness. Add the rose esence.

Place the quails in the sauce and simmer them for a maximum of ten minutes so they'll take the flavor.

According to the book, they're to be served in a platter with a whole rose in the center and petals scattered around.

 Might be worth a try…