Tags: medieval, chicken, blancmange
. 10 steps
280g almonds grind Combine. Steep 5–10 minutes, stirring occasionally. Sieve.   boil
560ml boiling water boil
180g rice
180g chicken dark meat cooked, minced   stir in, reduce heat; cook, covered, stirring occasionally, until the liquid is absorbed and the rice is fluffy.
garnish   garnish
45g almonds flaked fry
pork fat
Tak the two del of rys, the thridde pert of almoundes, wash clene the rys in leuk water and turne and seth hem til thay breke and lat it kele, and tak the melk and do it to the rys and boyle hem togedere. and do therto whit gres and braun of hennes grounde smale, and stere it wel, and salte it and dresch it in disches. and frye almaundes in fresch gres til they be browne, and set hem in the dissches, and strawe theron sugre and serue it forth.