Rosee - Minced Chicken in Almond and Rose Petal Sauce Recipe

How to make it

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• "Tak the flowrys of rosys and wasch hem wel in water, and after bray hem wel in a morter; & than tak almondys and temper hem, & seth hem. & after tak flesch of capons of or hennys and hac yt smale, & than bray hem well in a morter, & than do it in the rose so that the flesch acorde wyth the mylk, & so that the mete be charchaunt; & after do yt to the fyre to boyle, & do thereto sugur & safroun that yt be well ycolowrd & rosy of levys of the foreseyde flowrys, & serve yt forth."
• Reserving a few for garnish, grind rose petals with almonds. They are difficult to grind by themselves, and this is a case where a mortar may be helpful.
• Mix the resulting powder with the chicken broth and allow to steep for about ten minutes, or bring to a boil and simmer for a minute or two.
• Chop the chicken and put it through a processor or blender with the broth mixture; blend thoroughly.
• Season and heat, stirring (or microwave), for no more than five minutes. If it is overcooked, flavor and color will deteriorate.
• To serve, mound on a platter.
• This goes well with rice cooked in chicken broth with saffron, which can form a border on the serving dish.
• Garnish with the reserved rose petals (which taste like a superior lettuce).
• This dish is also excellent cold.