The blancmange is a sweet or savory preparation of ancient origins, in which milk or almond powder or both ingredients together are always present. Its name probably comes from the French «blanc à manger» and derives from the fact that this preparation is always strictly white. There are numerous ancient recipes and variations of this dish, especially savory, but the most common today is a pudding without eggs, made with pounded almonds, milk, cream, lemon peel and gelatin sheets.

Here's an easy way to dress up your chicken breasts and make them special enough for a dinner party. This combination is from Emilia Romagna, where both Parma ham and Parmesan are made. You can substitute veal for the chicken if you prefer

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