On Sat 04 Jun 2005 09:18:18a, Gregoire Kretz wrote in uk.food+drink.misc:
Pour Cream 116posted on 31 May 2005 by Wayne Boatwright I would like to add: apologies if I'm repeating anything but I've just found a file (knew...
This is a simple dessert blancmange...
Blancmange recipe ingredients 4 level tbsps (60 ml) cornflour 568 ml (1 pint) milk strip of lemon rind 3 tbsp (45 ml) sugar
method 1. Blend the cornflour to a smooth paste with 30 ml (2 tbsp) of the milk.
2. Boil the remaining milk with the lemon rind and strain it on to the blended mixture, stirring well.
3. Return the mixture to the pan and bring to the boil, stirring all the time, until the mixture thickens and cook for a further 3 minutes. Add sugar to taste.
4. Pour into a 600 ml (1 pint) dampened jelly mould and leave for several hours until set. Turn out to serve with fresh fruit
This is an earlier blancmange using chicken.
Blancmange 710ml (25 floz) Almond Milk 225g (8oz) Rice 225g (8oz) Cooked Chicken (dark meat only), minced 55g (2oz) Flaked almonds, toasted 1 pinch Salt Sugar to garnish
Taste of London 117Following up to June Hughes, let the name dropping commence! VIP ohhhhhh! Our favourites were:- Boxwood - three melon soup with prawns and basil La Gavaroche, Pigeon pie with pepper and cranberry and ("orgasmic" Carol !!!) lobster...
Boil the rice, milk, and salt. Reduce heat, stir in chicken, cover, allow to cook, stirring occasionally, until liquid is absorbed and rice is fluffy. Garnish with almonds and a sprinkle of sugar.
Blawmanger (also known as blankmanger) is any bland, white pottage based on almond milk, and often contains minced poultry, then thickened with rice flour.
-- Wayne Boatwright *À*
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
