Curye on Inglysh Heiatt & Butler

Blomanger

p64. item 14
to make Blomanger; Nym rys & lese him & wasch hem clene & do (th)erto god almaunde mylke & se(th)hem tyl (th)ey al to brest & (th)an lat hem kele & nym (th)e lyre of the hennyn or of capouns & grynd hem smale; kest [th]erto wite grese & boil it. Nym blanchyd almandys & safroun & set him aboue in the dysch & serue it forthe.

In modern english;
to make Blomanger; take rice and clean it. Boil it in almond milk until the rice breaks, then let it cool. Take hen or capon meat and shred it or gind it fine. Boil it with some oil. Take blanched almonds and saffron and toss them over the top of the dish and serve it forth.

Here's another "white" dish. Boil regular rice in almond milk. Don't use converted rice and use the same amount of almond milk as water. When it is done, put it in a serving dish. Next take the chicken and cook it with the oil. It's more like braising than boiling. Use enough water to cover the bottom 1/3 of the pan and use only a few drops of the oil. I just don't like too much oil, you can do what you like. Thoroughly cook the chicken but don't let it get brown. When it is done, arrange over the rice. Then take as many blanched almonds as you like and toss them over the top. I am cheap and usually omit the saffron, but add two or three threads if you wish.