This is my recipe for Quail in Rose Petal Sauce, as inspired by the novella "Like Water for Chocolate" by Laura Esquivel. I made this for a very special date in March, 2007. I took the recipe in the book, then found a few others online that were inspired by it and made my own changes. I think mine is closer to the original than any of the ones I found (I did significantly reduce the amount of aniseed specified in the book (as did the others out there)).

It turned out delicious and it was the most romantic date I ever had. I served it with steamed green beans, garlic brown rice, a 1999 French Merlot and chocolate soufflé for dessert. (I started with a cheese plate and there was also bacon and eggs on oversized english muffins for breakfast).

(Incidentally, the only organic florist I could find online was www.organicbouquet.com)