Quail in Rose Petal Sauce

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...nearly identical to Aaron Sanchez' identically titled recipe here:

http://www.foodnetwork.com/recipes/aaron-sanchez/quail-in-rose-petal-sauce-recipe/index.html

- ?

So whose recipe is it?

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I had issues at first with the use of the chestnuts. The steps of roasting and boiling then removing the shells and the skin; I kept thinking what are the chestnuts for? All I can say is I follow the recipe and I'm glad I did. The only substitution I had to make was, I used Rose Otto oil essense because it's winter and difficult to find Roses that had not been treated. The Rose Otto oil can be ordered off the internet. It's pricey (38.00 for 1.75 mL, but trust me when I say a little goes a long way. All you need is 1 to 2 drops. That's all. Use any more and you will be sorry. It's 3am in the morning and I still have the smell of roses in my house.

As for the taste of the quail in the sauce, it was very pleasing to the palate. Soft and not over powering, it did give a wonderful flavor to the Quail. My fiance loved it. I think it would make a wonderful dish for Valentines Day if you are eating in and want to do something special. A small word of advice. Do the chestnuts the day before and refrigerate them or find Chestnut puree if you can.