If you want to make mig-raust with almond milk, do it this way. First roast some hens. Then take stock made from other hens, and make stock with the insides of the roasting hens, plus salted pork. And then take blanched almonds, and make milk with the stock. And take the livers, and pound them well, and mix them with the said milk. And set this to boil with good spices: pepper, ginger, cloves, cinnamon, and then add a sour ingredient and white sugar. And boil all this, until you know that it is cooked. Then serve it in bowls together with the hens, and if you wish, serve the hens on platters. And if by chance you don't want to add sugar, use good honey.
My way:
Roast a whole chicken with cut up lemons in the cavity. (this is my little flourish). Boil the giblets and two ounces ham or bacon in a quart of chicken broth. Since this hen came without giblets, I boiled a small package of chicken livers and two ounces of ham in a quart of chicken (or maybe it was turkey) stock.
Drain the stock into the blender (it is now reduced to about 2 cups) and save the ham and most of the livers for pate. Keep one or two livers aside. If your hen had the giblets just save the liver and do whatever you want with the rest of it. Add 1/2 c. slivered blanched almonds to the stock and blend the heck out of them. Strain the milk if desired (if you blend it long enough you don't need to) and return to blender with the reserved livers. Add 1/4 tsp. each black pepper, ginger, and cloves, 1/2 tsp cinnamon, 2 Tbsp. lemon juice or white wine vinegar, and 1 Tbsp. honey or to taste. Blend well, return to saucepan and bring to a boil, pour over the chicken either whole or cut into serving pieces.
This much sauce is really enough to go over two chickens.
Mig-raust means half roasted, and you can cook the chicken somewhat underdone and then finish it by simmering it in the sauce. That may be what the line about "boil all this until you know that it is cooked" means. "It" being the chicken, not the sauce.
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