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Receta Crab And Salmon Mould England, 15th Century
by Global Cookbook

Crab And Salmon Mould England, 15th Century
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Ingredientes

  • 1/2 lb Fresh crabmeat, cooked
  • 1/2 lb Salmon, cooked
  • 1 c. Almond lowfat milk
  • 2 Tbsp. Rice flour
  • 2 Tbsp. White wine
  • 2 Tbsp. Sugar
  • 1 x Seeds from 1-2 pomegranates
  • 1 x Black pepper to taste

Direcciones

  1. "Vyaunde de Cyprys in Lente" or possibly Food of Cyprus in Lent []
  2. Flake the crabmeat and salmon, put them in the blender with the almond lowfat milk and puree'. Spoon into a saucepan, heat gently and sprinkle in the flour.
  3. Stir till thickened and then add in the wine and sugar. Stir in the pomegranate seeds and season to taste with a little pepper and salt. Refrigeratein a wetted mold. Turn out to serve. "This dish is such an attractive colour- pale pink studded with the scarlet seeds of the pomegranate which 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."
  4. Pruett