TredureOrigin: English Period: Medieval |
Original RecipeCaudell (from Forme of Cury)Tredure. Take brede and grate it; make a lyre of rawe ayren, and do þerto safroun and powdour douce, and lye it vp with gode broth, and make it as a cawdel. And do þerto a lytel verious. Translation: Tredure. Take bread and grate it; make a thickening of raw eggs, and add saffron and cinnamon and sugar, and mix it up with good broth, and make it smooth and thick. And add a little verjus. 
Modern RedactionIngredients:
2 eggs Method:Beat together the eggs and bread crumbs until mixture is smooth and thick. Bring the broth to a boil then add the egg mixture, spices, and verjuice, and while stirring vigourously with a balloon whisk, return to a boil. Reduce heat, allow to cook for several minutes, then remove from heat. Ensure that the final product is very smooth and thick. Serve warm. |
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