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| 1 Esslöffel | Chives fresh |
| 1 Esslöffel | Chervil fresh |
| 1 Esslöffel | parsley fresh |
| 1 Esslöffel | basil fresh |
| 1 Esslöffel | marjoram fresh |
| 1 | cloves garlic |
| 1 | Pepper, bell |
| 2 | Tomato; peeled & seeded |
| 4 x ca. 30 g | olive oil |
| | Juice of one lemon |
| 1 | Onion, mild; slice paperthin |
| 1 Tasse | cucumber diced |
| | salt |
| | pepper |
| 1/2 Tasse | bread crumbs |
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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.
How to Cook a Wolf
M.F.K. Fisher
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