Lobster and rice henry iv's coronation feast, 1399

Yield: 2 servings

Measure Ingredient
2 cups Cold boiled rice
½ cup Almond milk
1 teaspoon Ground ginger
¾ pounds Cooked lobster, cold

Served at the Coronation Feast of Henry IV October 13, 1399 Blend the rice, milk, and ginger well. Toss lightly with the lobster, then cover and refrigerate covered for 1 hour before serving.

The original recipe: Blamanger of fyshe: Take rys, an sethe hem tylle they brekyn & late hem kele; than caste ther-to mylke of Almaundys; nym Perche or Lobstere, & do ther-to, & melle it; than nym Sugre with pouder Gyngere, & caste ther-to, & make it chargeaunt, an than serue it forth.

From "Two Fifteenth Century Cookery Books" in _Seven Centuries of English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN 0-8021-3296-0 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-11-95

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