Salmon Mold by THL Dagonell Original from Two Fifteenth Century Cookbooks: CXIX: Vyanude de Cyprys in Lente: Take gode thikke mylke of Almaundys, & do it on a potte: & nyme the Fleysshe of gode Crabbys, & gode Samoun, & bray it smal, & tempere yt uppe with the forsayd mylke; boyle it, an lye it with floure of Rys or Amyndoun, an make it chargeaunt; when it ys y-boylid, do ther-to whyte Sugre, a gode quantity of whyte Vernage Pine, with the wyne, Pome-garnade. When it is y-dressed, straw a-boue the grayne of Pome-garnade. Translation: Recipe #119: Meat of Cyprus in Lent: Take good thick milk of Almonds, and do it on a pot. Take the flesh of good crab, and good salmon, and grind it small and temper it up with the aforesaid milk. Boil it, and mix it with flour of rice or wheat starch, and make it thick. When it is boiled, do thereto white sugar, a good quantity of white Vernage Pine (strong wine) and with the wine, pomegranates. When it is dressed, strew about the seeds of the pomegranates. Notes from Dagonell: Cyprus is an island in the Mediterranean Sea. It's about half the size of Connecticut. Naturally, seafood is a major export, even back in the middle ages. Milk of almonds is pureed almonds thinned with water. Fresh pomegranates are out of season during the summer, I substituted bottle pomegranate juice. Recipe Redaction: 1/4 cup almonds 1-1/2 cup water 12 oz crabmeat, cooked (2 cans) 16 oz salmon, cooked (1 can) 4 tablespoons rice flour 2 tablespoons sugar 4 tablespoons white cooking wine 4 teaspoon pomegranate juice Pour the almonds and water into a good blender and set it to liquify. (For Ice Dragon, I'll use mortar and pestle; for potluck, the blender. :D) Drain the crab and salmon and break them up into small pieces. Add the fish meat to the almond milk and bring to a boil. Add the rice flour, sugar, wine and pomegranate juice. Pour into a chilled gelatin mold and refrigerate. Turn it out before serving.