Blank Manng of Chicken

-------Meal-Master

Title: Blank Manng of Chicken
Categories: Poultry, Old, British
Yield: 4 Servings

3 lb boiling chieken
1 onion, skinned
1 bouquet garni
seasoning
8 oz short grain rice
2 oz butter
2 oz castor sugar
2 oz ground almonds
2 oz blanched whole almonds
Lard or oil for frying
Salt
Fresh Parsley
The Almond Milk
2 pt Water
8 oz Ground powded Almonds
1 ts Caster Sugar

Year 1066
Make the almond milk by simmering the almonds gently in the water
and sugar until all the flavour is extracted (about 12 hours).
Strain. Place the chicken in a large saucepan, cover with
boiling water, add the onion, bouquet garni and seasoning. Cover,
bring to the boil and simmer until the bird is tender.'About 1 1/2
-2 hours, according to age and size.) When cooked, remove from
the stock, discard the skin and bones, cut the flesh into bite-sized
pieces and keep warm.
Cook the rice in the almond milk, adding some of the chicken
stock to make up the required amount of liquid. Drain the rice
but do not dry it-it should be moist. Return the rice to the
saucepan and add the diced chicken, butter, sugar and ground
almonds. Season well. Fry the whole almonds lightly in the oil
or fat until golden. Sprinkle with a little salt. Serve the rice
on a heated dish, decorated with the fried almonds and parsley.

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