[Sca-cooks] Blancmange & royal dish recipes

[Elaine Koogler]

thanks so much for taking the time to type this baby in.  In light of your
upcoming nuptuals, I appreciate it!!!

Kiri

Vincent Cuenca wrote:

> Okay, to make up for the last one, here's a real post.  Kiri asked for them,
> so here we go:
>
> from de Nola:
>
> Blancmange
>
> For blancmange: take a chicken and eight ounces of rice flour and half a
> pound of rosewater; and a pound of fine sugar; and eight pounds of goat's
> milk; if there is none, then take four pounds of white almonds and then take
> the chicken, which should be good and fat and large; and when you wish to
> make the blancmange, kill the chicken and dry-pluck it, and clean it well
> and cook it in a new pot that has not had anything cooked in it; and when
> the chicken is half-cooked, take the breasts and shred them finely like
> threads of saffron, and then sprinkle the shredded breasts with the
> rosewater, little by little, then it all goes back into the pot, which
> should not be of copper or newly tinned, because it would take on the flavor
> of the tinning; although most cooks make this in untinned vessels, highly
> polished, but if it has recently been tinned, boil much bread in it, and
> sweat it very well, so that all the flavor of the tinning is drawn out; then
> put in the chicken and take the stock of the chicken and pour it in with the
> chicken, and stir it with a wooden spoon, beating it very well, so that it
> does not take on the flavor of the wood; and take half the milk and pour it
> in the pot with the chicken and then add the flour little by little, and
> stir it constantly so that it does not stick to the pot, and add eight
> dineros of sugar, which are twelve maravedís' worth, to the pot and set it
> to cook; and stir it constantly with a wooden spoon in the same direction
> without letting it rest and when it needs milk add it little by little and
> not all at once, and keep it well away from the smoke; and when the
> blancmange turns clear or thin the chicken is good; and if not be careful
> not to add any more milk; and when the blancmange becomes like baking
> cheese, this is a sign that it is done; and then you can add rosewater, and
> then the fat from the pot, but only if it is clean and without any bacon;
> and know that from one chicken you can obtain six servings; and take it from
> the fire to sweat so that it expels all its moisture; and then prepare the
> serving bowls and put fine sugar on top; and in this way one makes a perfect
> and good blancmange.
>
> Royal Dish
>
> Royal dish is made from the leg of lamb, cooked and shredded, in the manner
> of blancmange; except that it is given color with saffron so that it is
> yellow; for the rest follow the order described for blancmange.
>
> The book is coming!  It's in the hands of the typesetter!  I still think
> it's going to be ready by June, but there's this small detail of my wedding
> coming up next weekend...
>
> Vicente
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