To make Blamanger according to these Forms

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a capon being boil’d or rosted & mince it small then have a pound of blanched almonds beaten to a paste, and beat the minced capon amongst it, with some rose-water, mingle it with some cream, ten whites of eggs, and grated manchet, strain all the foresaid things with some salt, sugar, and a little musk, boil them in a pan or broad skillet clean scowred as thick as pap, in the boiling stir it continually, being boil’d strain it again, and serve it in paste in the foregoing forms, or made dishes with paste royal.

To make your paste for the forms, take to a quart of flour a quarter of a pound of butter, and the yolks of four eggs, boil your butter in fair water, and put the yolks of the eight eggs on one side of your dish, make up your paste quick, not too dry, and make it stiff.