SC - Tredura [Hashed Leeks] in re substituions

[Jenn/Yana]

Jadwiga Zajaczkowa 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
>...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. 

What about using cooked egg yolks?  Maybe the consistency would be closer
to moistened almonds after being mixed with the other ingredients.

- --Yana