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[rond]

The "Libro de Guisados" has a recipe for "Potaje de Fideos" which is 
soup with pasta.  I do not know what medieval fideos were like; 
modern Spanish dictionaries and cookbooks suggest vermicelli as the 
closest match.  The recipe, BTW, calls for the fideos to be cooked in 
well-salted chicken or mutton broth, along with a piece of sugar.  
Milk is added to the broth (goat, sheep or almond), and the 
omnipresent cinnamon-and-sugar are sprinkled on top before serving.

Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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