PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Broth thickened with eggs and bread crumbs
17. 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.
-Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY 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.
"Powdour douce" is defined by Curye on Inglish as a mild mixture of ground spices, usually containing cinnamon and sugar, which is what I have used. The "lyre," or thickening, of egg and bread not only ensures that the end result is a "cawdel" - a smoothly thickened sauce or soup - but also makes an excellent binding agent for the cinnamon. I've found that passing the finished soup through a food processor or blender will provide you with an excellent cawdel. Curye on Inglish also defines "verious" as being the "liquid of acid fruits such as sour grapes and crabapples."
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