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Saturday, December 7, 2013

DESHILARÍA WITH 14TH CENTURY RECIPE FOR BLANCMANGE


Shreded Chicken in Rosewater
Photo by: Lord-Williams
OCat deffilat, to shred, used in reference to breaking up the meat fibers of chicken breasts like thread to make blancmange. [Nola. 1989:xiii-2:xiiii-3: xlviii-2 etc]

BLANCMANGE ADAPTED FROM SENT SOVÍ XXXXVIIII QUI PARLA CON SA DEU FFER MANJAR BLANCH. 93-94
For 6 persons

Ingredients

1 chicken
1 onion
1 c rosewater
1 c peeled and blanched almonds
¾ c rice flour
1 ½ tbsp sugar

Preparation

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

Make almond milk by grinding almonds in a food processor and adding 2 cups broth and the onion. Let sit overnight and strain the following morning.

Boil the broth remaining 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 rose water 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.



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