Blank DessorreOrigin: English Period: Medieval |
Original RecipeBlank Dessorre (from Harleian MS 279)BLANK DESSORRE. XXXVII. Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, on fleissh day with broth. and cast erinne flour of Rys. oer amydoun, and lye it erwith. take brawn of Capouns yground. take sugur and salt and cast erto and florissh it with aneys whyte. take a vessel yholes and put in safroun. and serue it forth. Translation: Take blanched almonds, grind them and temper them with white wine, or on a flesh day with broth and cast therein the flour of rice or amydoun and thicken it therewith. Take the ground flesh of capons. take sugar and salt and place in the broth and garnish with white aniseed comfits. Take a vessel, put in saffron, mix with the blank dessorre and serve it forth. Note: the recipe uses saffron, but it looks rather like an afterthought. Indeed it's added far to late to have any effect on the colour of the dish. Moreover, the name of the dish suggests that this should be white. As a result I omit the saffron from my redaction. 
Modern RedactionIngredients:
400ml Almond milk (made with water or broth) Method:Add the almond milk to a pan, stir in the rice flour and add the chicken. Bring to a boil then reduce to a simmer and cook for 20 minutes, or until the mixture thickens appreciably. Add salt and sugar to taste then serve it immediately in bowls. |
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