SC - Tredura [Hashed Leeks]

[Elaine Koogler]

Out of curiousity, I think you mean "cooked meat"  that you pour the egg/saffron
mixture over, not "cooked eggs", right?

Kiri

Diana L Skaggs wrote:

> At 04:15 PM 9/29/00 -0500, you wrote:
> >> > > "To make tredura, take whites of leek and boil them, whole, then
> >> > > chop them well with a knife; then fry them with the fat of meat
> >you
> >> > > have cooked; take bread and grate it, and soak it in hot water;
> >take
> >> > > a piece of meat, and chop the bread and the meat with a knife;
> >> > > then take beaten eggs and plenty of saffron, beat together, and
> >> > > pour over the fried leeks with plenty of spices; and it will be
> >good."
>
> Disclaimer: I'm not as far along the medievel cooking path as some, so
> please don't laugh too loud....
> When I saw this recipe, I was reminded of my favorite messy breakfast.  Fry
> bacon or sausage, when cooked, remove from skillet and blot off excess
> grease.  Chop or crumble.  Pour off all but 1 tbsp. of skillet drippings.
> Add chopped onion (or cooked leeks) to the skillet and saute until just
> beginning to brown, beat eggs with 1 tbsp water per egg (add saffron to
> eggs) and pour over cooked eggs.  Stir and turn eggs until just set, turn
> onto plate, sprinkle with reserved bacon or sausage.
>
> Now, to me, it's not too far away to saute the leeks in the drippings, pour
> the beaten eggs over, and add the meat/bread mixture and scramble all
> together.  Alternatively, after mixing all together, the pan could be
> placed in the oven and more of a crustless quiche would result.  Some may
> find scrambling everything together "looks unappealing," but scrambled eggs
> get all kinds of additions at my house, depending on what's on hand. What
> do you'all think?  (Please be kind in your replies...) Leanna
>
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