Tredure is a traditional Medieval recipe for a classic egg and broth sauce flavoured with verjuice and thickened with breadcrumbs. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Tredure.
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Original Recipe
Caudell
(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.
Beat together the eggs and breadcrumbs 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.
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