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Prep 10 mins
Cook 45 mins
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.
- 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.