SC - Garlic

[Ann Sasahara]

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