Blanc-manger de poulet, when dessert becomes a meal


Hard to tell which come first, the savory or the sweet version… The origine of the word blanc-manger date back to Middle-Age, and that was not one dish, but a whole concept. There were blanc-manger in meals like there are blanks in conversation.
This savory chicken version has survived in the unwritten theasaurus of French family recipes.

A risotto ?

Actually, it’s prepared like riz au lait, simple pudding made of rice in milk.

No longer white.

Don’t expect it to be bland. It’s livened up by a very aromatic broth and pepper mix.

MIAM MIAM !

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