Preheat the oven to 400°F.
Tear the petals from the rosebuds and place them in a food processor or blender along with the almonds and garlic. Run on pulse to finely chop. In a saucepan over medium heat, melt the butter and honey together. Add the rose mixture, cornmeal, and anise or fennel seeds, and stir until well blended and fragrant. Season to taste.
Place the quail on a baking sheet and brush with half of the mixture. Roast for 20 minutes, baste with the remaining rose mixture, and continue roasting until a meat thermometer inserted in the thickest part of the thigh registers 170°F. The meat should not be at all pink.
Reprinted with permission from ©500 Mexican Dishes by Judith Fertig, published by Sellers Publishing click for book review
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