| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Spanish |
Soups/stews, Spanish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Chives, fresh |
| 1 |
tb |
Chervil, fresh |
| 1 |
tb |
Parsley, fresh |
| 1 |
tb |
Basil, fresh |
| 1 |
tb |
Marjoram, fresh |
| 1 |
|
Garlic clove |
| 1 |
|
Pepper, bell |
| 2 |
|
Tomato; peeled & seeded |
| 4 |
oz |
Olive oil |
|
|
Juice of one lemon |
| 1 |
|
Onion, mild; slice paperthin |
| 1 |
c |
Cucumber; diced |
|
|
Salt |
|
|
Pepper |
| 1/2 |
c |
Bread crumbs |
|
|
How to Cook a Wolf |
|
|
M.F.K. Fisher |
INSTRUCTIONS
Chop the herbs and mash thoroughly with the garlic, pepper, and tomatoes,
adding the oil very slowly, and the lemon juice. Add about three glasses of
cold water [I still say this is the *correct* liquid. But often I use good
meat or fish stock.] or as much as you wish. Put in the onion and the
cucumber, season, sprinkle with bread crumbs, and ice for at least four
hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”