Medieval Menu: Blanc Manger

   Posted by: Julia Redlich   in Medieval Menu, Medieval Miscellany


175g butter
½ cup plain flour
2 cups chicken stock
¾ cup ground almonds
1 tablespoon sugar
½ tsp saffron (or cumin)
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
6 cooked breast fillets (or rabbit, well boned), cubed
Salt and pepper to taste
Vol-au-vent cases


Melt butter in a pan, and add flour. Stir well for about a minute to blend. Add stock, almonds, sugar and spices, and cook until thickened.

Add the meat and salt and pepper to taste. Simmer over a low heat for about 5 minutes.

Spoon mixture into the vol-au-vent cases and serve with a green salad.

This entry was posted on Tuesday, October 15th, 2019 at 6:00 and is filed under Medieval Menu, Medieval Miscellany. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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