6    Quail
12    Royal Jungle Roses
2 tb Anise
12    Chestnuts
2    Cloves of Garlic, Minced
3    Pomegranates Ground ;
Strained
Or 3 Pitaya Ground ;
Strained (Cactus Fruit)
2 tb Rose Water
1/4 c  Orange Juice Concentrate
1/2 lb Bread
1 md Apple, Peeled ; Chopped
1/4 c  Chopped Walnuts
1/3 c  Raisins
1/2 c  Conyac or Rum
Cinnamon
Butter
Basmati Rice with Almonds
And Raisins
Broccoli Heads
Champagne Grapes

Clean and prepare Quail. Depetal and rinse 6 Roses using only larger
outer petals. Sliver with scissors. Separate into 4 equal parts.
Moisten bread bit by bit , shredding and balling until consistecy is
mushy yet firm. Add 1/4 of the slivered rose petals, walnuts, apples,
raisins and a dash of cinnamoon. (to taste) 1/4 cup of Conyac and 1
tablespoon Rosewater. Mix all together by hand until well blended and
stuff Quail. Place remainder in covered ceramic cookware to be placed
in oven with Quail. In large mexican mortar, add the Anise to 2 parts
of the slivered Roses (reserving the other half for stuffing ;
garnish) and grind to a very wet puree. Brown, peel and boil the
Chestnuts then puree. Set aside. Heat garlic in a large saute pan
with butter until transparent. Add Chestnut puree, Pomegranates (or
Pitaya), 1 tablespoon Rosewater, Frozen Orange Juice Concentrate ;
1/4 cup of Conyac or Rum. Heat lightly adding salt and pepper to
taste. Remove from heat. Marinate Quail in sauce for 15 minutes.
Meanwhile begin preparing Basmati Rice adding Raisins, Walnuts in
last ten then five minutes of steaming (Respctively). Bind Quail and
place in broiler pan covered with a foil tent or cheescloth. Put in
oven for 20 minutes at 350 degrees (Along side remaining stuffing).
Baste constantly. Remove foil or cheesecloth and allow to brown for
five more minutes. Serve on a platter, rice in the middle, Quail
fanned out, Scoops of stuffing between. Garnished with champagne or
red seedless grapes, Remaining shredded Roses strewn over top, add
steamed brocolli heads between and around.