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casseroled

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Blancmange — which means ‘‘white food’’ — referred to a family of recipes in which pale mixtures were casseroled together into a pap, often with rice and almond milk.

From New York Times • Oct. 29, 2015

Regardless of origin, Warren's choices range enticingly from crofters' fare through such noble dishes as casseroled venison Macduff, followed by a cheese p�t�, and typsy laird, a Drambuie-soused trifle.

From Time Magazine Archive

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