Crab and salmon mould - england, 15th century
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh crabmeat, cooked |
| ½ | pounds | Salmon, cooked |
| 1 | cup | Almond milk |
| 2 | tablespoons | Rice flour |
| 2 | tablespoons | White wine |
| 2 | tablespoons | Sugar |
| 1 | Seeds from 1-2 pomegranates | |
| 1 | Black pepper to taste | |
Directions
"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
Posted to MM-Recipes Digest V4 #184 by roy@... (Roy) on Jul 17, 1997