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Translated by Lady Brighid ni Chiarain.
Clean the fideos of their filth, and when they are well-cleaned put a very
clean pot on the fire with good fatty hen's broth or mutton broth that is
well-salted; and when the broth begins to boil, cast the fideos into the po=
t
with a piece of sugar; and when they are more than half cooked, cast goat o=
r
sheep milk into the pot with the hen's broth or mutton broth; or instead of
that, almond milk, for that can never be lacking; and cook everything well
together, and when the fideos are cooked, remove the pot from the fire and
let it rest a little while; and prepare dishes, casting sugar and cinnamon
upon them; but as I have said in the chapter on rice, many say that with
pottages of this kind which are cooked with meat broth that one should not
cast in either sugar or milk, but this is according to each one's appetite;
and in truth, with fideos or rice cooked in meat broth, it is better to cas=
t
good grated cheese upon the dishes.
10 oz - Egg Noodles
3 C - Water
2 T - Chicken Bullion
2 T - Butter
1 =BD C - Almond Milk
=BE C - Parmesan Cheese
Bring water and bullion to boil and add butter and noodles. Cook for 5
minutes stirring frequently. Add the almond milk and cook for 6 more minute=
s
stirring frequently. Remove pot from flame and allow to rest covered for
about 5 minutes. Transfer to a serving bowl and shake cheese evenly over
top.

On Preparing Carrots and Parsnips