Side Pannel
Crab and Salmon Mould - England, 15th Century
Crab and Salmon Mould - England, 15th Century
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 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
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."
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."
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