Preparation

Blanc manger appears in nearly every medieval European cookbook from England to Italy, but it looked nothing like the modern dessert. This savory version, drawn from 14th-century English manuscripts, was served at coronation banquets and weddings.

The dish's snowy whiteness came from expensive ingredients: refined sugar, blanched almonds, white chicken meat, and rice flour. Only the wealthy could afford such culinary showmanship.

Cooking Instructions

1. Poach the chicken breasts in simmering stock until fully cooked, about 15-20 minutes. Remove and let cool, reserving the stock.
2. Shred the chicken very finely using two forks or a food processor—medieval cooks pounded it in a mortar for hours.
3. Grind the almonds with 1/2 cup of the milk in a blender until you have a smooth paste. Strain through cheesecloth, squeezing to extract all the liquid (almond milk).
4. In a pot, combine the almond milk, remaining milk, 1 cup of the reserved stock, and rice flour. Whisk until smooth.
5. Heat gently over medium-low, stirring constantly, until the mixture thickens like porridge.
6. Stir in the shredded chicken, ginger, white pepper, salt, and sugar.
7. Cook for another 5 minutes, stirring, until very thick.
8. Serve in shallow bowls, garnished with fried almonds.

This dish should have the consistency of thick oatmeal and a delicate, perfumed flavor.