SC - quail eggs

[Anne-Marie Rousseau]

I was asked to post the recipe for Potaje de Fideos.  This is from 
the 1529 edition of the Spanish "Libro de Guisados" by Ruperto de 
Nola.  The translation is mine.

POTAJE DE FIDEOS* (Pottage of Noodles)

Clean the fideos of the dirt which they have** and when they are well 
cleaned put them on the fire in a very clean pot with good fatty 
broth of chicken or mutton which is well salted and when the 
broth begins to boil, cast the fideos in the pot with a piece of 
sugar, and when they are more than half cooked, cast into the pot 
with the chicken or mutton broth, milk of goats or sheep, or in place 
of those, almond milk, for that can never be lacking, and cook it all 
well together, and when the fideos are cooked remove the pot from the 
fire and let it rest a bit and prepare dishes, casting sugar and 
cinnamon upon them; but as I have said in the chapter on rice, there 
are many who say concerning pottages of this kind which are cooked 
with meat broth that one should cast in neither sugar nor milk, but 
this is according to each one's appetite, and in truth, with fideos 
or rice cooked with meat broth, it is better to cast grated cheese on 
the dishes, which is very good.

* My modern Spanish dictionary translate "fideos" as "vermicelli"; I 
do not know what medieval fideos were like.

**I suspect this phrase is a scribal error.  An almost identical 
phrase is at the beginning of the previous recipe, which is for baked 
rice.  *There* it makes sense; even today, packages of rice 
have instructions to check it for small pebbles and other 
impurities.  I cannot see why pasta would need cleaning.

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