Entradas populares

Wednesday, December 25, 2013

DESHILARLA WITH 14TH CENTURY RECIPE FOR BLANCMANGE

Shreded Chicken
Photo by: Lord-Williams
OCat deffilat, to shred it, used in reference to breaking up the meat fibers of chicken breasts like thread to make blancmange. [ES: Nola/Carroll-Mann. Guisados 2-art. Jun 6, 01; Nola. 1989:xiiii-2:xiiii-5:xv-1 etc; and Nola/Pérez. 1994:194]



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
1 tbsp duke’s powder[1]

Preparation

Blancmange with A Rosewater Twist
Photo by: Lord-Williams
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. Cover and let sit overnight

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

Boil the broth remaining broth until reduced to approximately 1 qt (skim off grease if there is a lot). Put a little broth in another saucepan. Add a little flour, stir until well blended then add more broth and more flour until all the flour is absorbed in broth. Add almond milk and bring it to a boil. Add the chicken with the rose water and sugar. 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.



[1] The Medieval Spanish Chef’s addition. See See blog titled cardamono published August 16, 2012 for the recipe.

No comments:

Post a Comment