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Monday, November 26, 2012

CETRERÍA WITH 14TH C RECIPE FOR BLANCMANGE


Cetrería
Photo from: arte&vida
falconry, hawking. This was a medieval art learned by noble men as well as ladies. See cinegética and halcón. [Gázquez. Cocina. 2002:222]

SHREDDED BLANCMANGE ADAPTED FROM SENT SOVÍ L QUI PARLA CON SA DEU FFER MAYAR BLANCH DEFFILAT, pp 94-95
For 6 persons

Ingredients

3½ lb birds[1]
1 onion
1 c rosewater
1 qt almond milk
7 oz rice flour
2 tbsp sugar

Shredded Chicken in Rosewater
Photo by: Lord-Williams
Garnish:
Cinnamon or thyme leaves


Preparation

Scorch and clean the chicken well. Boil it in 3 qts water with the onion skinned and quartered. When cooked, take the chicken out of the broth and let it cool. Disgard the onion. Remove skin and bones from the chicken. Shred the meat and put it in a deep bowl with the rosewater.

A Deliciously Rich Cream of Chicken that Never Fails!
Photo by: Lord-Williams
Boil the broth until reduced to approximately 1 qt (if there is a lot of grease, skim some off), add almond milk and gently boil it. Stir it with a wooden spoon while adding the flour; keep stirring while it thickens. Add the chicken with the rosewater and sugar and let it cook 8-10 minutes more, stirring constantly. If a more liquid consistency is desired, add more broth. Serve in soup bowls. If more sweetness is desired sprinkle sugar on top. If more aroma is desired add more rosewater.

Garnish at will with cinnamon or thyme.



[1]Birds caught by hawking; otherwise used chicken.

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