| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | English | Breads, Seasonings | 3 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
"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
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