| Pottage of Noodles |
| From Libra del Coch by Rupert de Nola. Translated by Lady Brighid ni Chiarain. |
| 59. POTTAGE OF NOODLES POTAJE DE FIDEOS 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 pot with a piece of sugar; and when they are more than half cooked, cast goat or 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 cast good grated cheese upon the dishes. |
|
3 C
|
Water |
|
2
|
Chicken Bullion Cubes |
|
10 oz
|
Egg Noodles |
|
2 Tb
|
Butter |
|
1 1/2 C
|
Almond Milk |
|
3/4 C
|
Parmesean 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 minutes 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.
