Title: Crab and Salmon Mould - England, 15th Century
Categories: Medieval
Yield: 3 Servings

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
		Seeds from 1-2 pomegranates
		Black pepper to taste

"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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