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Crab and Salmon Mould - England, 15th Century
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
1 Seeds from 1-2 pomegranates
1 Black pepper to taste
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.
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