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236. Blancmange Of Fish


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

236. BLANCMANGE OF FISH. You must take the lobster and the pandoras, and although they are by necessity of different qualities, they are required; but the lobster is much better than the pandora; and from these two take what seems to you to be best, and cook it in a separate pot; and when it is almost half-cooked, remove it from the pot and set it to soak in cold water; and then take the best of the white meat of the lobster, and you must cook it more vigorously. And put them on a plate and shred it thus like threads of saffron. And cast rosewater over this shredded white meat. And then for eight dishes take four pounds of almonds, and a pound of flour, and a pound of rosewater. And then take two pounds of fine sugar, and take the blanched almonds, and grind them in a mortar in such a manner that they do not make oil; and to avoid this, moisten the pestle of the mortar frequently in rosewater. And when they are ground, blend them with lukewarm water, which should be clean. And when they are strained, take a very clean kettle which has not been recently tinned, nor which is made of copper, and take the shreds of the lobster, and let it go into the pot with that rosewater. And then cast in the milk which you made. And not all of it, but that which you know will suffice for the beginning; and afterwards add the milk in two turns rather than in one; and if you cast in everything together you cannot well know if the blancmange will thicken. In the same manner you put in the flour little by little so that it doesn't clump; and beat it or stir it constantly with a stick until it is cooked; and then prepare dishes. And upon them cast fine sugar; and in this manner the blancmange of fish is perfectly made.

autodoc



Other versions of this recipe:

Blanc maungere of fysshe (Liber cure cocorum [Sloane MS 1986])

A blancmanger for perch (Wel ende edelike spijse)

Blaumanger of fissh (Two Fifteenth-Century Cookery-Books)

Blamanger of Fyshe (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE BLOMANGER OF FYSCH (Forme of Cury)




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