[Sca-cooks] Modern Medieval Blancmange

[lilinah at earthlink.net]

While surfing around, working on updating the various links on my web 
site - these pages are not yet on-line, as i am updating them, and, 
whooo-hoo, so many sites have disappeared, and many others have 
changed URLs - i came across this recipe. Seemed rather like Medieval 
Blancmange...

I'm not sure what "sidreyat" means ("sidr" means "breast", so it's 
related); "dajaj" is Saudi Arabic for "chicken" (i'm more familiar 
with Moroccan Arabic where it's "djej" - but most Arabic speakers 
think Moroccan Arabic is an aberration).

Anahita

--------------------

Chicken Breast
Sidreyat al Dajaj

2 chicken breasts (skinned)
2 tablespoons rice flour
1 teaspoon ground cardamom
5 cups milk
ground cinnamon for decoration
1 cup sugar
2 tablespoons rose water

Boil the chicken breasts until well-cooked. Remove the bones from the 
chicken. Put the chicken in a food blender with 1 1/2 cups of milk 
and the cardamom. Blend thoroughly then strain through a fine mesh 
metal sieve. Sweeten the remaining milk. Add the rose water and bring 
to a boil over low heat. Add the blended chicken to the milk and 
stir. Add the rice flour, stirring constantly until the mixture 
thickens. Pour the mixture into a dish and leave aside to thicken. 
Sprinkle with ground cinnamon, and place in the refrigerator to cool.

http://www.saudiembassy.net/Publications/magspring96/recipes.html