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Blank Dessorre
Blank Dessorre is a traditional Medieval recipe for a classic white almond milk sauce that can be served with meat or fish. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Blank Dessorre.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Chicken RecipesFowl RecipesBritish RecipesEnglish Recipes
Original Recipe
Blank 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 Redaction
Ingredients:
400ml
Almond milk (made with water or broth)
300g cooked chicken, minced
3 tbsp rice flour
sugar to taste
salt to taste
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.
