flipBlanc-manger of Capon at Arthur's Table
Blanc-manger of Capon at Arthur's Table
Why this dish? A white, sweet, and digestible dish, the blanc-manger appeared on all noble tables of Europe. For a knight returning weary from a tournament or keeping vigil beside Queen Guinevere at Camelot, it is the delicate dish served to an honored lord.
Shredded capon simmered in almond milk thickened with rice, sweet-savory and fragrant, crowned with fried almonds — the universal 'prestige' dish of the Middle Ages.
When the body is weary from lance blows, nothing restores my heart like blanc-manger. We pull the capon flesh into fine shreds, steep it in almond milk and ground rice, and sweeten with a little sugar to soothe the soul. It is a king's dish, God be my witness, and I have eaten it many times at the high table before serving my lord Arthur. Taste it: it is white as a brave knight's honor.
- •Boiled capon breast — shredded flesh (white meat)
- •Sweet almonds — a good handful (almond milk)
- •Rice — a handful, pounded (white thickener)
- •Sugar — a little (sweetness)
- •White ginger — a pinch (fragrance)
Blanc-manger of Capon at Arthur's Table
Shredded capon simmered in almond milk thickened with rice, sweet-savory and fragrant, crowned with fried almonds — the universal 'prestige' dish of the Middle Ages.
Why this dish? A white, sweet, and digestible dish, the blanc-manger appeared on all noble tables of Europe. For a knight returning weary from a tournament or keeping vigil beside Queen Guinevere at Camelot, it is the delicate dish served to an honored lord.
When the body is weary from lance blows, nothing restores my heart like blanc-manger. We pull the capon flesh into fine shreds, steep it in almond milk and ground rice, and sweeten with a little sugar to soothe the soul. It is a king's dish, God be my witness, and I have eaten it many times at the high table before serving my lord Arthur. Taste it: it is white as a brave knight's honor.
Ingredients (period version)
- Boiled capon breast — shredded flesh (white meat)
- Sweet almonds — a good handful (almond milk)
- Rice — a handful, pounded (white thickener)
- Sugar — a little (sweetness)
- White ginger — a pinch (fragrance)
Ingredients
- Poached chicken or capon breast — 300 g (shredded meat)
- Ground almonds — 120 g (homemade almond milk)
- Poultry cooking water — 50 cl (base for milk)
- Rice flour (or ground rice) — 2 tbsp (thickener)
- Sugar — 1 tbsp (sweetness)
- Ground ginger — 1 pinch (fragrance)
- Salt — to taste (balance)
- Flaked almonds — 1 handful (fried garnish)
Method
- Infuse the ground almonds in hot broth for 20 minutes, then strain, pressing to extract almond milk.
- If not already done, poach the poultry, then shred the meat very finely.
- Bring the almond milk to a gentle simmer, dissolve the rice flour in a little cold milk, and stir in to thicken.
- Add the poultry, sugar, ginger, and salt; simmer gently until you have a coating cream that is very white.
- Toast the flaked almonds dry, and sprinkle over the blanc-manger just before serving.
How it was made : The 'blanc-manger' (ancestor of blancmange) is one of the most widespread dishes of medieval European cuisine, appearing from the Viandier to the English Forme of Cury. The golden rule was whiteness: white poultry, almond milk, rice, and sugar, with nothing to color it. Sugar, then a luxury imported spice, signaled the host's wealth.
The contemporary twist : Serve in a dome on the plate, smooth, with golden almonds on top and a drizzle of almond oil: a 'medieval velouté' that surprises with its sweet-savory profile.
Sources : Taillevent (attr.), Le Viandier, 14th century · The Forme of Cury, England, c. 1390
Lancelot du Lac · Charactorium
