[Sca-cooks] Salmon mousse recipes

Huette von Ahrens ahrenshav at yahoo.com
Sun Oct 5 03:56:05 PDT 2008

Snooping around the internet, I found these recipes.  I have tried none of them.


Vyaunde Cypre of Samoun (Curye IV) 

Take almaundes and bray hem vnblaunched. Take calwar samoun and seeþ it in water; draw vp þyn almaundes with the broth. Pyke out the bones out of the fyssh clene & grynd it small, & cast þy mylk & Yat togyder, & alye it with flour of rys. Do þerto powdour fort, sugur & salt; & colour it with alkenet, and make hyt stondyng, and messe it forth.

Take almonds and grind them unblanched. Take fresh salmon and boil it in water; draw up thine almonds with the broth. Pick out the bones out of the fish clean and grind it small, and cast thy milk and that together, and ally it with flour of rice. Do thereto powder fort, sugar and salt; and color it with alkanet, and make it thick, and serve it forth.

2 cups water
1/2 pound salmon
1/2 cup unblanched almonds
3 tablespoons rice flour
3/4 teaspoon powder fort (cinnamon, ginger, pepper, mace, cubebs, cloves)
1 teaspoon turbinado sugar
1/2 teaspoon salt
1/4 teaspoon saunders

Bring water to a boil and add salmon. Simmer over medium heat until salmon is cooked through (7 to 10 minutes, depending on the thickness). Drain, reserving fluid. Remove any bones and grind the salmon until smooth, adding 1/3 to 1/2 cup additional salmon water as needed.

Make almond milk with the almonds and remaining salmon water. Combine the almond milk and the salmon; mix in rice flour and spices. Cook over low heat for 10 minutes, stirring, until the mixture thickens.

and this:

Salmon Mousse

Original sources

Vyaunde de Cyprys in Lente 

Take gode thikke mylke of Almaundys, & do it on a potte: & nyme the Flesshye of gode Crabbys & gode Samoun, & bray it smal, & tempere yt vppe with the forsayd milke; 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 quantyte of whyte Vernage Pime, with the wyn, Pome-garnade, When it is y-dressyd, straw a-boue the grayne of Pome-garnade. 


After much experimentation with ingredients of varying expense: 

1 lb canned salmon, or cooked "real" salmon. Adding crab meat makes no difference to the flavour but quite a lot to the price. 
2 oz ground almonds 
Rice flour (Several spoonfuls: amount will vary) 
2 tbs sugar 
2 tbs white wine (if you poach the salmon in wine to cook it, this will intensify the wine flavour) 
Seeds from 1-2 pomegranates 
A suitable mould 
Make up almond milk. 
Flake fish finely (use a blender if you want it really fine), mix with almond milk. 
Add sugar and wine, bring to the boil, gradually stir in enough rice flour to thicken it as far as you can. (Adding the wine afterwards, as in the original, un-thickens it). 
Stir in pomegranate seeds. Spoon into a mould and chill. 
When ready to serve, turn out and dress with more pomegranate seeds. 

and this:

Crab And Salmon Mould - England 15th Century Recipe

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 
 Seeds from 1-2 pomegranates 
 Black pepper to taste 


"Vyaunde de Cyprys in Lente" or Food of Cyprus in Lent [?] From "Two Fifteenth Century Cookbooks" 

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.
" From "Two Fifteenth Century Cookbooks" Reprinted in _Seven Centuries of English Cooking_ Maxime de la Falaise Grove Press, 1992 Typos by Jeff Pruett 


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