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Title: Chicken and Almond Mould England, 1378
Categories: Medieval Poultry Main
Yield: 4 Servings
| 1/2 | c | Rice |
| 1 | c | Almond milk (see recipe) |
| 1 | c | Jellied stock, melted |
| 1/4 | ts | Saffron |
| 1/2 | c | Diced chicken breast |
| Slivered almonds | ||
| 1/2 | ts | Paprika (opt'l) |
| "Blan | cman | ge" |
Boil the rice in the almond milk until tender but firm. Drain and leave to cool. Mince the diced chicken breast then puree in the blender. Remove and saute' in butter with pepper, salt, and the saffron until tender and coloured by the saffron. Puree in the blender. Leave to cool. Add just enough gelatine, softened and melted in hot chicken stock, to allow the chicken mixture to set lightly. Put this in a buttered mould. "Turn out into the centre of a green dish with the rice arranged around it. Decorate with blanched almonds and scatter a few threads of saffron (and a little paprika if desired) over the rice."
The original: "For to make blancmange: Nym rys and pick them and wash them clean and thereto good almond milk and seeth them all to burst & then let them cool and nym the flesh of the hens or of capons and grind them small, cast thereto white grease and boil it. Nym blanched almonds and saffron and set hem above in the dyshe and serve it forth"
From _The Forme of Cury_ , 1378 Updated in _Seven Centuries of English Cooking_ by Maxime de la Falaise. Grove Press, 1992 Typos by Jeff Pruett.
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