SC - Rosee or Morree

[LrdRas@aol.com]

> Subject: SC - Seven Centuries of English Cooking
> Is anyone familiar with this book?
Yes: one of the first medieval cookery books I ever acquired.

>   One was "Crab and Salmon Mould" which is taken from _Two
> Fifteenth-Century Cookery Books_ the recipe reads "Vyaunde de Cyprys in
> Lent".  It bears little resemblance to Cindy Renfrows interpretation,
> believe me. 

Done that one: it's delicious. I've never seen anything by Cindy 
Renfrow: what does she do with the interpretation?

And please instruct a beginner: what's wrong with Maxine McKendrey's 
interpretation? Obviously the substitution of a blender for a scullion is a 
modern touch, but I don't see any other problems myself. What am I 
missing?

> I don't even see how Maxime's recipe would result in a molded thing. 

Oh, it does. Every time. Turns out of the mould nicely, too.
Mind you, I have to admit to usually using canned salmon due to price. 
The one time I did use real salmon, I cooked it by poaching in the 
white wine that gets used later. Not according to the original recipe, 
no, but nice.