Categories: Pickles, Spreads 
      Yield: 8 servings 
  
     15    Walnuts, shelled (about 1 
           Cup) 
    1/4 ts Ground pepper 
      2 ts Liquamen (sep. recipe) 
      2 ts Grape juice or sweet wine 
      2 ts Olive oil 
    1/2 ts Ground cumin 
           Garnish of parsley or water 
           Cress and walnut halves 
  
     1) Grind the walnuts in a blender, or pound them in a mortar until 
  pulverized.  Transfer to a mixing bowl. 
   
     2) Add the remaining ingredients and blend well.  Place the spread on a 
  flat serving dish and form into the shape of a fish.  Decorate by 
  surrounding with parsley (or cress) and unbroken walnut halves. 
   
     3) Serve with bread, rolls, crackers, or by itself. NOTE: The Romans 
  preferred the taste of walnuts with their thin inner skins removed. To do 
  this, drop the walnut meats into boiling water for 30 seconds. Drain 
  immediately, rinse under cold water, and then peel off the thin inner 
  skins.