chicken, ½ cup cooked shrimps or
lobster, 2 tablespoons each of chopped
green onion tops, fennel leaves, pickled
cucumber, and parsley, 2 hard-boiled
eggs, ¼ pint yoghourt, 1 cup of milk,
salt, and freshly ground black pepper.Mix the milk into the yoghourt to
thin it down, then add all the other
ingredients except the hard-boiled
eggs. Leave on the ice at least 2
hours, and before serving put a
cube or two of ice into each cup,
and some chopped hard-boiled egg,
and sprinkle over some more
parsléy.
ICED PIMENTO SOUP
From a small tin of red Spanish