[Sca-cooks] fat back or salt pork:oops proportions

[Angie Malone]

It's the "Italian Blancmange from Foreign Parts" out of Redon,
Medieval kitchen: recipes from france and italy:

The ingredients are:

2 oz chicken (cooked)
2 heaping T rice (arborio or round rice)
2 c milk (goat's milk)
2 oz pork, fatback
2 T sugar
10 blanched almonds
  salt
  fresh ginger root for garnish.

Shred the chicken.  cut the fatback into 1/8 in. dice; saute half of
it in a small skillet until lightly golden brown and crisp.

Bring the milk to a boil and sprinkle in the rice. Boil for a few
moments stirring constantly, then add the chicken, two-thirds of the
sugar, and the fried fatback, drained.  Lower the heat, and simmer,
stirring from time to time, until the rice is tender and can be
easily crushed between your fingers.

Meanwhile, saute the remaining fatback with the almonds. Peel some
ginger and cut it into paper thin slices.

Serve warm or cold, decorated with the sauteed fatback and almonds
and with slices of ginger.

Oops you know they never tell you what to do with the last third of the sugar.


	Angeline



>Angie Malone wrote:
>>
>>  Hmm that brings a dilemma.  If  I can't find  fat back wonder what I
>>  should substitute for it for the blancmange I am making.  When I
>>  tested the recipe to see how much it would make for quantity  I
>>  didn't have any fat back so I sliced a little bacon off the slab I
>>  had in the freezer and used that since I thought it would have
>>  probably the same consistency but NOT the same taste.  It did give it
>>  a good taste though.
>
>That would depend on the recipe. Can you post it or give us the source?
>To be honest, all the blankmanger recipes I've used have called for
>white grece, which would likely be rendered lard or suet. It's mostly
>there to lighten the texture of the dish and prevent a skin from forming
>on top. I guess you can take the rice pudding out of the skin, but you
>can't... well... you know...
>
>Adamantius
>--
>Phil & Susan Troy
>
>troy at asan.com
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