Remove the petals carefully from the roses. Dry pluck the quail, remove the viscera, get them ready for frying. After the quail are plucked and dressed, their feet are pulled together and tied so that the bird keeps a nice shape after being browned in butter and sprinkled with salt and peper to taste. The quail must be dry-plucked because putting it in boiling water affects the flavor.

After the petals are removed from the roses, they are ground with anise in a mortar. Separately, brown the chestnuts in a pan, remove the peels, and cook them in water. Then, puree them. Mince the garlic and brown slightly in butter; when it is transparent, add it to the chestnut puree, along with the honey, the ground pitaya, and the rose petals, add salt to taste. To thicken the sauce slightly, you may add 2 teaspoons of cornstarch. Last, strain through a fine sieve and add no more than 2 drops of attar of roses, since otherwise it might have too strong a flavor and smell. As soon as the seasoning has been added, remove the sauce from heat. The quail should be immersed in this sauce for ten minutes to infuse them with the flavor, and then removed. The quail are placed on a platter, the sauce is poured over them, and they are garnished with a single perfect rose in the center and rose petals scattered around the outside; or the quail can be served individually, on separate plates instead of a platter.