Almond ChickenBLANK-MANG Take capons and seeth hem. Thenne take hem up. Take almandes blanched. Grynd hem and alay hem up with the same broth. Cast the mylk in a pot. Waisshe rys and do thereto and lat it seeth. Thanne take brawn of caponns. Teere it small and do thereto. Take white greece, sugar, and salt, and cast thereinne. Lat it seeth. Then mess it forth and florish it with aneys in confyt rede other whyte and with almandes fryed in oyle and serve forth.
2 large, boneless capon or chicken breasts garnish: Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the
chicken, covered, for 15 minutes or until done. Remove the chicken and
set aside, reserving the broth. Grind the almonds with the ice water
in a blender or with mortar and pestle, until smooth. To make "almond
milk", combine 2 cups of the broth with the ground almonds, and
allow to stand for about 10 minutes, stirring occasionally. Put the
almond milk into a pan, and cook the rice in it with the salt, butter,
and brown sugar. Meanwhile, dice the chicken breasts. Just before the
rice is done, add the chicken. Stir to distribute the chicken pieces,
and finish cooking the rice. Just before serving, garnish with the toasted
almonds (and candied anise, if you could find any).
|
