One hundred & one Mexican dishes

by Unknown

MEXICAN NOODLE

Use two quarts of any clear stock. For the paste, take a small cupful of grated Parmesan cheese, one of flour, and a little salt and cayenne; beat four eggs and add slowly, also a half-cupful of cream, making a rather thin batter. Have the stock boiling, and let this batter run into it through a very small but coarse sieve. It will make long strings which must boil ten minutes.