Title: Lobster and Rice Henry Iv's Coronation Feast, 139
Categories: Medieval
Yield: 2 Servings

2	c	Cold boiled rice
1/2	c	Almond milk
1	ts	Ground ginger
3/4	lb	Cooked lobster, cold

"Blamanger of Fyshe" Served at the Coronation Feast of Henry IV October 13, 1399

Blend the rice, milk, and ginger well. Toss lightly with the lobster, then cover and refrigerate covered for 1 hour before serving.

The original recipe: Take rys, an sethe hem tylle they brekyn & late hem kele; than caste ther-to mylke of Almaundys; nym Perche or Lobstere, & do ther-to, & melle it; than nym Sugre with pouder Gyngere, & caste ther-to, & make it chargeaunt, an than serue it forth.

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

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