3 cups chicken stock
1 cup evaporated milk
2 teaspoons lemon juice
1 clove garlic, crushed
1/2 teaspoon sale [sic] & 1/4 teaspoon pepper
500g. prawns, shelled, de-veined and chopped
1 cup diced peeled cucumber
2 tablespoons snipped chives or chopped parsley
Method: Add to the stock the evaporated milk, lemon juice, garlic, sale [sic] and pepper, stir well, then mix in the prawns and cucumber. Cover, put into the refrigerator and leave until well chilled. Stir in the chives or parsley and serve.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.
