Ingredients Jump to Instructions ↓

  1. 1/2lb Fresh crabmeat, cooked

  2. 1/2lb Salmon, cooked

  3. 1 c Almond milk

  4. 2 tb Rice flour

  5. 2 tb White wine

  6. 2 tb Sugar Seeds from

  7. 1-2 pomegranates Black pepper to taste

Instructions Jump to Ingredients ↑

  1. + 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. " From "Two Fifteenth Century Cookbooks" Reprinted in _Seven Centuries of English Cooking_ Maxime de la Falaise Grove Press, 1992 Typos by Jeff Pruett


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