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Tredure
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.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesBritish RecipesEnglish Recipes
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.
Modern Redaction
Ingredients:
2 eggs
110–225g Breadcrumbs
965ml
Gode Broth (made without breadcrumbs)
1 tbsp
verjuice
1/2 tsp Sugar
1/4 tsp
Cinnamon
Method:
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.
Serve warm.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
