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90
kernel of garlic in a mortar until reduced
to a paste, add a couple of large, sweet,
green peppers, in strips, three or four
chopped tomatoes, salt, pepper, a couple
of thinly sliced onions, half a cup of
stoned olives, quarter of cup vinegar, half
a cup of olive oil. Mix this with the soal'-ed
crackers. Then decorate the top with sliced
tom atoes, sliced cucumbers , hard
boiled
eggs, olives and
8
or
10
g'ood F rench
sardines. The seasoning c a n
be
modified
to taste.
Put the dish in
t l1e
ice box, let
stan d and place
a
pi ~
e
of ice on top
before serving.
No
cooking.
It
tastes better than
it sounds .