Blancmange
710ml (25 floz) Almond Milk
225g (8oz) Rice
225g (8oz) Cooked Chicken (dark meat only), minced
55g (2oz) Flaked almonds, toasted
1 pinch Salt
Sugar to garnish
Boil the rice, milk, and salt.
Reduce heat, stir in chicken, cover, allow to cook, stirring occasionally, until liquid is absorbed and rice is fluffy.
Garnish with almonds and a sprinkle of sugar.
Blawmanger (also known as blankmanger) is any bland, white pottage based on almond milk, and often contains minced poultry, then thickened with rice flour.
Blawmanger
Tak the two del of rys, the thridde pert of almoundes, wash clene the rys in leuk water and turne and seth hem til thay breke and lat it kele, and tak the melk and do it to the rys and boyle hem togedere. and do therto whit gres and braun of hennes grounde smale, and stere it wel, and salte it and dresch it in disches. and frye almaundes in fresch gres til they be browne, and set hem in the dissches, and strawe theron sugre and serue it forth.
Add white grease and ground dark chicken meat, and stir well, and salt it and place it in dishes.
Fry almonds in fresh grease until brown, and set them in the dishes, and strew on sugar and serve it.
from Utilis Coquinario
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