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| RECIPE FOR CRAB AND SALMON MOULD - ENGLAND 15TH CENTURY |
Title: Crab And Salmon Mould - England 15th Century
Category: Medieval
Serves: 3
Ingredients:
| 0.50 | lb | Fresh crabmeat, cooked | | 0.50 | lb | Salmon, cooked | | 1.00 | c | Almond milk | | 2.00 | tb | Rice flour | | 2.00 | tb | White wine | | 2.00 | tb | Sugar | | | Seeds from 1-2 pomegranates | | | Black pepper to taste |
Instructions:
""Vyaunde de Cyprys in Lente" or Food of Cyprus in Lent [?] From "Two Fifteenth Century Cookbooks" Flake the crabmeat and salmon, put them in the blender with the almond milk and puree'.
Spoon into a saucepan, heat gently and sprinkle in the flour.
Stir until thickened and then add the wine and sugar.
Stir in the pomegranate seeds and season to taste with a little pepper and salt.
Chill in a wetted mold.
Turn out to serve.
"This dish is such an attractive colour- pale pink studded with the scarlet seeds of the pomegranate that it seems a nice idea to redden it even further by surrounding the mould with a salad of sliced beetroot, radishes and young beetroot tops, with a vinaigrette dressing.
" From "Two Fifteenth Century Cookbooks" Reprinted in _Seven Centuries of English Cooking_ Maxime de la Falaise Grove Press, 1992 Typos by Jeff Pruett
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