‘Our supper was of the simplest
kind; all the serving men and
maids of the hostelry had gone to
the dance, and we had to be
content with a mere gaspacho. This
gaspacho is worthy of a special
description, and we shall here give
the recipe, which would have made
the hair of the late Brillat-Savarin
stand on end. You pour some water
into a soup tureen, and to this
water you add a dash of vinegar,
some cloves of garlic, some onions
cut into quarters, some slices of
cucumber, a few pieces of pimento,
a pinch of salt; then one cuts some
bread and sets it to soak in this
ff
(ff)
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