Title: Crab and Salmon Mould - England, 15th Century
Categories: Breads, Seasonings
Yield: 3 Servings

1/2 lb Fresh crabmeat, cooked
1/2 lb Salmon, cooked
1 c Almond milk
2 tb Rice flour
2 tb White wine
2 tb Sugar
1 Seeds from 1-2 pomegranates
1 Black pepper to taste

"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@indy.net (Roy) on Jul 17, 1997