SC - blood and blanc mange
allilyn at juno.com
allilyn at juno.com
Fri May 12 21:19:55 PDT 2000
Cindy, your recipe seems to be a blanc mange, doesn't it? Except for the
rosewater that is usually added. Wonder if that had something to do with
the title? I was working on several projects today, one German, one
Mediterranean, and blanc mange recipes kept jumping out at me.
Neapolitan Collection, as well as Martino, have a bianco mangiare. If
you use it as a sauce for 2 chickens, you can color one of them yellow.
A German version, from 2 sources, has the same thing, divided into 4
colors. Blood was used for the dark--with cloves. It seems as though
they got to using the good ole blanc mange as a 'canvas' to get creative.
Regards,
Allison, allilyn at juno.com
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