SC - blancmanger - help!!

[Alderton, Philippa]

If you're going salt-free, a bit of cracked pepper and some dill might help.

phlip at morganco.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.

- ----------
: Hi all, kat here (writing from her home address)
: 
: I'm still having trouble with that blancmanger.  I tried it again this
: weekend... I added a lot more aromatics to the chicken stock (onions,
fresh
: thyme, fresh sage, pepper) and once I pulled out the cooked chicken I
: reduced the stock for a while.  Next, I made the almond milk WITH some of
: the stock (instead of with water).  I cooked the rice in the almond milk
: and enriched stock, and when it was done I tossed in the shredded chicken
: and some almonds gently fried in butter...
: 
: The results?  The almonds tasted lovely, the chicken was fine.  The rice
: was BLAND, BLAND, BLAND... no flavor at all!!!! 
: 
: Am I doing something wrong?  I really really want to do this dish in a
: period style...  but if I can't get better results with the almond milk I
: may end up cooking the rice with just the stock for my feast.  
: 
: Advice, anyone?
: 
: 	- kat
: 
: "Live, live, live!  Life is a banquet, and most poor suckers are starving
: to death!"
: 
: 	- Auntie Mame
: 
:
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