20. Mai 2012
DBlogWeek - Something good to eat wildcard
It's actually a traditional medieval dish, from the 14th century. I got it from here, made just small modifications and take the freedom to translate it for you.
Blanc manger - for 4 servings
You will need:
600 gr chicken breast
300 gr peeled and grounded almonds
30 gr butter
30 gr rice flour (you can ground rice e.g. with a coffee mill)
100ml dry white wine (or to taste)
artificial sweetener, equivalent to 60-75 gr of sugar
dash of salt
Cut the chicken into bite-sized pieces and cook them in boiling water for 10-15 minutes.
In the meantime, prepare a mush from the almonds, 900 ml water and the white wine. Puree it with a blender. (You can substitute more from the water with wine, if you like, but I wouldn't recommend more than 300 ml of wine, the taste gets quite intrusive then.)
Strain the chicken, then add almond mush and butter. Bring it to a boil, than add the rice flour to thicken it.
Add the artificial sweetener and a dash of salt (not more!).
Contains: 2718 kcal/11375 kJ, 192 gr of fat, 35 gr of carbs, 203 gr of proteins
Per serving: 680 kcal/2843 kJ, 48 gr of fat, 9 gr of carbs, 51 gr of proteins
If you haven't realized it yet: This is a sweet dish with chicken - a little unusual - and it is not the french pudding. You can see it in the large pot in the front, surrounded by a lot of other medieval dishes! It looks more liquid in the pic than it actually is, though. Enjoy!