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Blancmange Of capons


This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

74. Again, a blancmange of capons: and to give understanding to him who will make it take two young well-fattened capons and pluck them very well and clean them well and cleanly and put them to boil in a fair pot; and take a little lard in a good place and clean and wash it well and properly and have it parboiled a little and then put it therewith. And while his capons are boiling take a great quantity of good almonds according to the quantity which he should make of the said blancmange, and blanch, clean, and wash them and put them in a mortar and bray them well and strongly and moisten them with the broth of the said capons. And when the capons are cooked draw them out onto fair dishes, and then take the tougher of the capons and keep back the more tender; and put this tougher capon on a fair board and remove the bones from it and chop the meat very small and then bray it very well in a mortar, and when it is well brayed moisten it with the broth of the capons; and draw them up, and the almonds also, and pass all of this through a good and clean strainer and put it to boil in a clear, fair, and clean pot, and make it somewhat thick; and put in a very little salt, and put in a great deal of sugar according to the quantity of the said blancmage, and ask the doctor if there should be put in any white ginger. And when it is boiled put it on the capon reserved above and then let it be carried to the sick person.

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Other versions of this recipe:

Blancmange in a Briefer Summary (Libre del Coch)

If you would make blomenschir [ Blancmange] (Das Kuchbuch der Sabina Welserin)

BLANCMANGE OF GOURDS (Libre del Coch)

Wilt du machen einen blamensier (How you want to make a blancmange) (Ein Buch von guter spise)

Manjar branco (A Treatise of Portuguese Cuisine from the 15th Century)

Ein blamensir (A blancmange) (Ein Buch von guter spise)

Einen blamensir (A blancmange) (Ein Buch von guter spise)

Blancmange (Libre del Coch)

BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING (Libre del Coch)

A blancmanger with capons (Wel ende edelike spijse)

Blamanger (Two Fifteenth-Century Cookery-Books)

Blancmange (Du fait de cuisine)

Blank mang (A Noble Boke off Cookry)

Blank Maunger (Forme of Cury)

Blank maunger (Fourme of Curye [Rylands MS 7])

Blonc Manger (Liber cure cocorum [Sloane MS 1986])

Capon white dish for an invalid (Le Viandier de Taillevent)

For blanc mengier (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

FOR TO MAKE BLANK MAUNGER (Forme of Cury)

For to make blank maunger (Fourme of Curye [Rylands MS 7])

Blamang (Two Fifteenth-Century Cookery-Books)

To mak blaunche mang of flesshe (A Noble Boke off Cookry)

To make blanc manger (Ouverture de Cuisine)

Bramangere (Blancmange) (Libro di cucina / Libro per cuoco)

FOR TO MAKE BLOMANGER (Forme of Cury)

FOR TO MAKE BLOMANGER (Forme of Cury)

A blancmanger for perch (Wel ende edelike spijse)




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