Yield: 4 servings

Measure Ingredient
1 tablespoon Chives, fresh
1 tablespoon Chervil, fresh
1 tablespoon Parsley, fresh
1 tablespoon Basil, fresh
1 tablespoon Marjoram, fresh
1 \N Garlic clove
1 \N Pepper, bell
2 \N Tomato; peeled & seeded
\N \N How to Cook a Wolf
\N \N M.F.K. Fisher
4 ounces Olive oil
\N \N Juice of one lemon
1 \N Onion, mild; slice paperthin
1 cup Cucumber; diced
\N \N Salt
\N \N Pepper
½ cup Bread crumbs

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.

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