Blank Dessorre (recipe)

From Cunnan
Revision as of 07:22, 8 July 2007 by HenryMaldon (talk | contribs) (Notes: "lye" definition)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Period Recipe

From the Forme of Cury.



  • Blank Dessorre. V. Gloss.
  • Amydoun. "Fine wheat flour steeped in water, strained and let stand to settle, then drained and dried in the sun; used for bread or in broths." Cotgrave. Used in No. 68 for colouring white.
  • lye Mix (and cook as needed) with a thickener.
  • yholes. Qu�re.

Modern Recipe

Grind blanched almonds and mix with white wine or broth, straining to make almond milk. Grind capon (may substitute chicken) flesh in a medium or large mortar. Boil and stir the almond milk with enough rice flour or amydoun (may substitute wheat starch) to thicken. Stir in the ground capon (or chicken) and season to taste with sugar and salt. When it is plated, garnish with white aniseed comfits.

P. S. The saffron in the original recipe is an anomaly. Most similar recipes are white, as the name suggests. Also the saffron is either mentioned as an afterthought or added too late to color the whole dish. This interpretation of the recipe omits it.


  • Item.
  • Item.


  1. Do stuff.
  2. Do stuff.


The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.