[Sca-cooks] OOP - Food for a 19th Century Parisian

[Claire Clarke]

Date: Mon, 31 Jan 2011 22:21:40 -0500
From: "Kingstaste" <kingstaste at comcast.net>
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] OOP - Food for a 19th Century Parisian
	Courtesan
Message-ID: <E4CD8607D91B44A9B13FBA307B477C72 at ursula>
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I just saw an episode of Top Gear where they referred to a car's handling as
similar to that of a soggy blancmange.  LOL
Christianna



I am not surprised that you found a recipe for Blancmange in a 19th century
cookbook.? The name has come down through the centuries, but unfortunately
the recipe has changed.? The medieval Blancmange is made with rice, shreaded
chicken and almonds or almond milk.? However the Victorian version is very
much a dessert, made from gelatin,? cornstarch, eggs and cream and flavored
variously depending on the chef.??? It is the kind of dessert that was
molded in a gelatin mold.? It is supposed to be sweet and very bland.
?
There is a hugely funny skit from Monty Python about a Blancmange playing
tennis.
?
http://www.youtube.com/watch?v=UMCNltgrs1U
?
Huette
?
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The reputation of blancmange was further sullied by its application to those
instant pudding powders that taste like milk and pink and little else.

Angharad