SC - Tredura [Hashed Leeks] in re substituions

[Jenne Heise]

Speaking of substituions... I recently tried the recipe for Tredura
(Hashed Leeks) from The Medieval Kitchen. The original author calls for
grinding up almonds and moistening them with broth, but says that if you
don't have almonds you can use yolk of egg... you mix that with dried
'crumb'  of bread moistened with water and 'cut up with' meat (that
confused me: if you have wet bread crumb, you wouldn't bge cutting it,
would you?

Anyway, I have strong feelings about making almond milk, so I
unilaterially decided that I didn't have almonds and tried following the
alternative directions from the original recipe. The result was somehting
that looked like uncooked stuffing. We stared at that and someone said:
"Can't we cook it just a little bit?" So we did, until it firmed up and
didn't seem so raw. Then we put it on the boiled and fried leeks as
directed. It was yummy. But it wasn't an accurate redactions because of
cooking the sauce. *sigh*

So, what I want to know is, can anyone who has tried this recipe tell me
what the topping is supposeed to look like if you make it the right way?
Is it supposed to be thick and stufing like or thin and saucelike?

Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"And you, to whom adversity has dealt the final blow
With smiling bastards lying to you everywhere you go
Turn to, and put out all your strength of arm and heart and brain
And like the Mary Ellen Carter, rise again."