Found on medievalcookery.com
The dish called Blancmanger in the middle ages was not much like the modern dessert of the same name. This dish, a slightly sweet casserole of chicken and rice, was served all across Europe and appears in just about every medieval cookbook. While often described as being suitable for the infirm, it still found its place on the menus of coronation banquets and wedding feasts.
- 1 pound chicken
- 4 cups cooked white rice (about 1 1/2 cup uncooked)
- 1/2 cup almond milk
- 1 cup water
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp ginger
- 1/8 tsp white pepper
- Boil chicken until very tender and allow to cool.
- Tease meat apart with forks until well shredded.
- Put meat into a large pot with remaining ingredients and cook over medium heat until thick.
- Serve hot.