SC - Tredura [Hashed Leeks] in re substituions

[Philip & Susan Troy]

harper at idt.net wrote:
> 
> And it came to pass on 27 Sep 00, , that Jenne Heise wrote:
> 
> > 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?
> 
> Now *I'm* confused.  I haven't cooked this recipe, but I own The
> Medieval Kitchen, and I see no mention of almond milk in the
> recipe for Tredura.  The original recipe (on page 71) says:
> 
> "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."

Any chance Jadwiga is somehow combining, in her head, the tredura recipe
and the white porrata recipe some five pages previous in the same book?
It's a dish of leeks in a white almond-milk sauce.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com