tag:blogger.com,1999:blog-24170237.post6594752907236804334..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: The Paris Markets.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24170237.post-9631615456537525132007-03-13T05:37:00.000+10:002007-03-13T05:37:00.000+10:00Hello Nene - it is the same word - a blankmanger u...Hello Nene - it is the same word - a blankmanger used to be what we would now consider a 'savoury' dish (although there was no real distinction that way in mediaeval times) - usually of white meat such as chicken with rice or almond broth or some such. It gradually became sweeter, the chicken got left out, and Voila! a pudding.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-11274789965668208302007-03-13T00:39:00.000+10:002007-03-13T00:39:00.000+10:00I noticed an entry - pomegranates for blankmanger ...I noticed an entry - pomegranates for blankmanger (a type of fricassee) - could the writer actually be making a reference to blancmange, a type of pudding?Anonymousnoreply@blogger.com