SC - blanc mangé

[ana l. valdes]

I wonder if someone has studied the development of the blanc mangé. I
traced down it to the arabic kitchen, later to Spain and from Spain to
England, France and Germany and the Nordic Countries.
In the original recipee was it done with vealmeat, almondsmilk and eggs.
It is some regional variant with chicken meat.
But later on the dish become a sweet meal, la "confiture de lait" in
France and Belgium and Schweitz. Today the blanc mangé is wide known in
South America, but only in the sweet version of milk, sugar or
eventually sugar, milk and eggs.
Someone around specialized in the arabic influence in the spanish and
european dishes?
Greetings from Ana 

- -- 
http://www.algonet.se/~agora  Hemsida och skyltfönster
http://www.algonet.se/~agora/ada Nättidning för kvinnor och män med
humor
http://www.dn.se/liv&stil  Leta vidare till Anas länkar, min egen
samling av godbitar för tjejer
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