English recipe for crab and salmon mouldJuly 15, 2009
The subject of a crab and lobster festival in England came up on the Dining@Large blog today. I wonder what would the English do with crabs? They don’t seem very English. It turns out that the English have a lng tradition of ruining foods.
Here’s a dandy recipe. Why do the English hate food?
I find it hard to believe that almond mild and rice flour were readily available in the 1400’s in England.
Crab and Salmon Mould – England, 15th Century
1/2 lb Fresh crabmeat, cooked
1/2 lb Salmon, cooked
1 cup Almond milk
2 tbl Rice flour
2 tbl White wine
2 tbl Sugar
1 x Seeds from 1-2 pomegranates
1 x Black pepper to taste
How to cook :
“Vyaunde de Cyprys in Lente” or Food of Cyprus in Lent [?]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.