INGREDIENTS

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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