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Wednesday, June 18, 2014

ESTUBE (OCat) WITH 15TH CENTURY BLANCMANGE WITH CHICKEN RECIPE

Condensing Moisture
Photo from: Dirka
Cast exturbe, Eng to expel the humidity well; condense moisture; let off steam. [Nola. 1989:xiiii-2;lii-4; and   Nola/Pérez. 1994:197]

BLANCMANGE WITH CHICKEN ADAPTED FROM NOLA’S xiiii-2 MANJAR BLANCO[1]
For 6 persons

Ingredients

1 ¾ lbs chicken breasts
1 onion
1 c almonds
1 qt chicken broth
½ c rosewater
1 ½ c rice flour
2 tbsp sugar
½ tsp freshly ground cinnamon
¼ tsp freshly ground nutmet
¼ tsp white pepper

Blancmange on Hearth Letting off Steam
Photo by: Lord-Williams
Preparation

Blanch almonds, remove skins and put them in a food processor with chicken broth. Grind well and strain though a cheese cloth. Add 2 c water and pour this into a pressure cooker or pot. Add chicken breasts and the onion peeled and quartered. If using a pressure cooker cook 8 minutes after it starts to boil.

Remove chicken breasts and pour rosewater over them and let cool. Remove onion and chop and return it to the broth.

Add rice flour to the broth little by little and let thicken.  

An Exquisite Way to Begin a Meal
Photo by: Lord-Williams
When the chicken is cool enough to shred, tear off pieces and drop them into the rosewater to absorb the flavor. Return it to the pot. Add the sugar and spices and heat 8 minutes, stirring constantly in one direction with a wooden spoon.

Remove from heat and place it on the hearth. Let it sweat and expel the humidity. Serve in soup bowls.

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[1] See blog titled adarme published October 23, 2010 for another version of this recipe.


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