Yield: 2 servings
|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