⸭ Blawmanger

(Chicken & Rice Casserole)

“Strew on sugar before thou servest. . .”

⸭ 1 cup rice

⸭ 3 cups almond milk

⸭ 1 cup ground cooked chicken, dark meat only

⸭ dash of salt

⸭ 1/4 cup fried slivered almonds

⸭ sugar to garnish

Bring to a boil the rice, milk, and salt. Reduce heat, stir in chicken, and cover. Stir occasionally, until liquid is absorbed and rice is fluffy. Garnish with almonds and a sprinkle of sugar.

Divine love adds sweetness to ordinary life.

Today’s modern blancmange is a type of rice-pudding dessert and only bears a slight resemblance to its medieval forerunner. In Julian’s day, however, blawmanger was a popular dish that was any white pottage based on almond milk, and (except for a few fish-day versions for Lent) it contained ground poultry, thickened with rice flour.