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This entry is a re-creation of a recipe from , entitled "Blancmange". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Blancmange. Take chicken breast, cooked; and having placed it on a board shred it as finely as you can. Meanwhile wash the rice and dry it, and make flour out of it, and sift it with a sieve or strainer; then dilute said rice flour with goat's milk or almond milk; and set it to boil in a pot washed and cleaned well; and when it begins to boil add said shredded chicken breast, with white sugar and fried white lard; and keep it away from smoke, and let it boil moderately without blocking the fire, until it becomes thick, as rice usually is. And when you are ready to serve it, put ground sugar on top of it, and fried lard. If you like, you can make it with whole grains of rice, prepared and arranged with goat's milk, in the transalpine manner; and when you serve it, add almonds fried in lard, and sliced white ginger.

Related Recipes
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "". Medieval Cookery.
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