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Easy
By Peter Brears
Published 2008
Reserve a few petals for decoration
Mix the chicken, breadcrumbs, almond milk, saffron and lard in a pan, and simmer for 5 minutes, stirring continuously until thickened.
Chop the petals very finely, rapidly stir into the mixture with the egg yolk, remove from the heat, pour into a dish, and decorate with the rose petals.