SC - Martino Question (Blancmange)

[Elaine Koogler]

I believe that Platina has a version of this as well, which would make sense as
he drew a lot of what he included in his book from Maestro Martino.

Kiri

allilyn at juno.com wrote:

> Balthazar,
>
> I remember reading that, and the comments.  I've looked up a comparable
> recipe from the Neapolitan Collection, which Martino may have read, may
> have copied, may have written.
>
> #4.  Twelve Servings of White Dish to go on Capons.
>         Get two pounds of blanched almonds and steep them for a day in
> cool water; then get one or more breasts of capon and grind them up with
> the almonds and a crustless loaf of white bread soaked in lean broth;
> then get a little verjuice, half an ounce of peeled ginger and more than
> half a pound of sugar; distemper all this in lean capon broth and strain
> it into a pot which you will set against the fire, away from the smoke,
> constantly stirring with a spoon, and let it cook for half an hour; when
> cooked, add in three ounces of rosewater; then dish it up or, if you
> wish, cover capons or any other fowl with this White Dish, and serve; to
> make it all prettier, garnish with a few pomegranite seeds.
>
> The recipe which Redon uses obviously came from a collection similar to
> this.  (Bell rang for Vespers, monk got interrupted, lost his place in
> copying)  She uses 2 recipes from this ms, BTW, so she had access to it
> and it is possibly the basis for her suggestions.
>
> Hieatt has some interesting comparisons of the change of the White Dish,
> over time, in her Introduction to Curye on Inglysch.  You'll enjoy
> reading those, too.
>
> Is this the precursor of the ubiquitous political luncheon creamed
> chicken??????
> Inquiring minds don't really care.  ;-)
>
> As for the rosewater, it is distilled, and that is illegal where you are.
>  We went through this last summer--Stefan has probably collected the
> posts, or they would be part of the archives.
>
> Regards,
> Allison,     allilyn at juno.com
>
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