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Friday, January 27, 2012

AZUMBRE WITH BLANCMANGE WITH CHICKEN BREAST, 15TH C RECIPE


Azumbre Verdejo 2010
(in a white wine in 2 liter bottle)
OCast açunbre, Ar tumn, Eng liquid measure approximately ½ gallon, 4 pints, 2 liters or 504 mililiters.  [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 6:glos; Martínez Rodríguez. Nov 3, 01; Nola. 1989::xxix-3:xlviii-2; Nola/Iranzo 1982:44:167; and Pacho. “Cocina.” 1994:157]

BLANCMANGE, A BRIEF SUMMARY ADAPTED FROM NOLA'S MANJAR BLANCO EN MAS BREUE SUMA, xlviii-2





Ingredients

1 lb rice
1 chicken breast
1 azumbre (4 pts) cow's milk or almond milk
1 lb sugar
1 tsp clarified grease

Garnish:
sugar
raw almonds


Blancmange made with shredded chicken
Photo by: katewoods.typepad.com
Preparation


Grind the rice in a food processor until the consistency is like flour. Strain it through a sieve.
Cook the chicken breast in the milk until the meat shreds easily. Remove the breast from the pot, shred the meat and return it to the mixture without the bones. Add the ground rice little by little beating the mixture with a wisk. Add the sugar. When it is thick, add clarified grease. When blended into the mixture, set the pot on the hearth. Pour into individual serving bowls and garnish with sugar and almonds



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