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  • Serves: 3 Servings

Crab and Salmon Mould - England, 15th Century

  • Recipe Submitted by on

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."

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