black pepper and salt.
Now fill the two halves of the
loaf with the mixture, press them
together and put the loaf into the
refrigerator.
To serve, cut into slices about a
quarter-inch thick, and pile them
up on a plate.
Always make patafla the day
before it is needed.
A PROVENÇAL SALAD
Mix shredded celery with
chopped watercress, grated orange
peel, parsley, garlic, stoned black
olives, and slices of tomato. Oil
and lemon dressing.