Blancmanger (Chicken and Rice Casserole)
"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."
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
1 Casserole
- Serves:
- 4-6
ingredients
- 1 lb chicken
- 4 cups cooked white rice (about 3/4 cup uncooked)
- 1⁄2 cup almond milk
- 1 cup water
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ginger
- 1⁄8 teaspoon white pepper
directions
- Boil chicken until very tender and allow to cool.
- Tease meat apart with forks until well shreadded.
- Put meat into a large pot with remaining ingredients and cook over medium heat until thick and serve.
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RECIPE SUBMITTED BY
I grew up in the south eastern area of the United States of America. Having four children in the family and being a tad bit on the poor side, my family didn't eat at restaurants much, so one of the best things that I learned to do was to cook. Nature and science play a big role in my life. I enjoy reasearching all different types of things and history is among the researches. I have an awesome bf whom may as well be considered my husband. The typical marriage and child lifestyle is not for us. We enjoy our time with our furry puppy friend. We are mostly homebodies, and prefer a layed back life. Smiles and giggles win me over. : )
