.

.

.

THE

BELGIAN

COOK-BOOK

EDITED

BY

MRS.

BRIAN

LUCK

NEW

YORK

E.

P.

DUTTON
681

"

COMPANY

FIFTH

AVENUE

^6

V .1

Copyright,
By E. P. DUTTON "

1915

COMPANY

"f/Sd
"CI.A411752
SfP

30/9/5

**/

IM

'Lucullus,

whom

frugality

could

charm,

Ate

roasted

turnips

the
at

Sabine

Farm."

.

refugees and parts the United of these it. Mrs.PREFACE The recipes in this from little book all have of been the sent by Belgian Kingdom. of recollect that culinary work supererogation. often small of. what lovecome." like it may A of not provisions only for valued. be- making. of the so this manual and is offered work-a-day It is The rather not inexperienced in the mistress of and maid. 'Arris but or perfect cook. it is but dish is obligatory. is the fourth dimension. and of the a sive. Let your soup Soup: be extremely hot. never actually for the use found. itself but for Savories: an If you serve these. like This a ankle. that of British cooking fit bene- by the The study Belgian like heard dishes. let them and be. it is through I have kindness able to correspondents It that been compile may is thought. persons moderate famous means for a those who follow " directions certain shelf savory: Take should leg of be mutton. also. inexpenthan for etc. written are interests most aires. small not and neat alluring. million- recipes for can simple. do not .

warm which to to cow put a of water to and drive past the door. know be what sorry St. and avoid method pot of making on consomme. which cooks manna think. it will be Mecca to delicious comforter Casa Blanca. looking have the you ment. yet only the Hebrews."said the Moorish the but in two hours. Meat: If your boil but meat must be cooked in water. Mon- that kept principles I fish. a let the pot to come. to John think said about them. inshallah. strengthening if one other it has.when the most garlic kissed the from pot. of during the week-end. and would of your with soup sharing the fate which Be sure he scribes de- such verve. let it not merely simmer.it is mutton cook.vi PREFACE You you let it be like the Laodiceans. just Do whisper agreeably of you good dish tourist know a what an English and and said. that fish is like the was imbued with Sabbatarian day. food " it fresh from to Saturday to implore a of you think about differently It is most nourishing and too." . saintly that your the Italian is a soup has a good foundation. has " rice. Fish: It is a truism to say too that fish should many be absolutelyfresh. mo- into Moorish cooking-pot? "What rice?" "For got there? Mutton Sidi. qualities must believe the anecdote two of the Sultan Saladin and the anchorites.

your and even let if (if not no garlic)justkiss the pot. carrots. to appreciatedwhen you. sharp. further allow intimacy between sorts. cabbages. are are no Vegetables: So says is Nearly all these at their best tured. lettuces and asparagus. Use herbs of all bay-leaves. which was rubbed in littlewater. in other the water than moves re- simply boiled in water. fullyma- (like brunettes) just before a they and great authority. be underdone be without well done toast it should well-buttered and derneath un- it carve to collect the gravy. ways parsnips. peas doubt he thinking of young to and such beans. is like Love. never vinegar. . though they may upon all be of tell.like the Frenchman. for often Do not the flavor and your leaves the fiber. it on begins go." . and Game forget pepper the best and salt. in the rather which of legs a partridgewas should never habit than sitting. your let remind vegetable-dishes account guests of Frois- sart's " of a Scotchmen's food. up Only experience will teach the breast to blowing it feathers of a or pheasant. and season. them. the able her Game rule. then.PREFACE Simmer the onion you vii meats. spices. are about particular not dressingof to game. to-mor- whether ought as a be cooked very to-day Men. cloves. Try dress things as potatoes. row. very the knife to it with should be very.

for known otherwise happy. for really Try these recipes. varied.viii Sweets: PREFACE It for is difficult sweets. and The last hot same should constantly savories. have tried help say. a almost achieve are eternal to It is noticeable that men attracted house where there is good are cooking. longed for a roses. of " You must have have cook. good Twice-cooked meat can rissoles and al- .and rendered the most ings unapproachable be- accessible aroma by the pleasantnessof roast a the or souffle. which whether Made apply be ought always or highly seasoned. to give should any general made to directions look They they remarks to be be to attractive. therefore. it is less that is a good I and charming cook. in this little cold. and it meander ends through Endeavor the week as in various soup on guises till it husband its days honorable to the followingFriday. that you are hide from mutton your making that leg of life. who as long for the Golden good beaf-steak Ass pudding meal of vainly as hashes. let then see us leg of Sunday. observed their Not of a a duck. a small mutton holds houseon who cook. men than that she is good and charming have a Ponder this. are a Dishes I great to feature those book. but woman that certain " number singlemen their that hearts very wishful towards infrequently they she a marry cook.

in the order or you to be like a man keeping And. And you more praise that you for have that it. if the on Wednesday part of do you to eat same the very same animal become you had on Monday. food how " a grow mushrooms. . a buy meat extravagant that will would scrap of cold be best used in a mince horse patty. M. that weight makeI which alter becomes it. treat not. exasper- it affectionately. ated.PREFACE ix ways be alleviated that than the the will by mushrooms of of or tomatoes. " which. Remember discovery discovery get much find a new dish is of sides be- more use a new star. more as I treat my black time hat. pray. cold Luck. what best every to good cook must sensible utilize the woman learns remains. for ravishing do not every Only. learn about about love lastly.

.

.

.

insects. of a cately it is deli- and your forms the good care soup. of great it to grit and simmer with when Let then head downwards. taking Place in salted Now bits sieve. and odd a for the leaves simmer well. liquor been pepper the cauliflower the pieces add bread. a rubbed and through a the of sieve.THE BELGIAN COOK BOOK PART I Cauliflower After extravagance flavored have to Soup a you boiled throw cauliflower. bread just and before serving in two it. . brown little Let white all slice cook gently for half-anout hour. remove water. it is tender. and. to Wash remove well all its cauliflower. slice of then. soup. all the pass outer it. take the of sprinkle teaspoonfuls grated Gruyere cheese. some them through add that the have Fry chopped and onions. the basis it is a great away liquor.

2 THE BELGIAN Fish COOK BOOK Soup have to When the bones you and buy to a fish and it filleted. Soup the fresh meat. and the fire and Do add onions not pounds of Brussels sprouts. Take the soup must yolk of from never egg just before taking the This out the fire. salt. or Strain more soup. of Ten Minutes Soup two Into a quart boilingwater or throw table- spoonfulsof either semolina tapioca : let it boil .or the as white add more artichokes. and the hearts of cabbage. ask sent for a trimmings heat and be also. to this soup Pepper and and spiceto taste. an Return and the pan. it a Put quart mixed of milk add to bunch of herbs. excludingherring and Starvation mackerel. few Throw have minced in your any shallots. remove and take the off the pan on fat. stir it boil. Soup. but leeks. to Rub form it through a a sieve let it be thick Immediate enough or thin puree. Put the pan the bone. quicklyin.and milk you think necessary. per pepfish and in cook a and hour. parsley. throw into it to If you have a pork-bone from for an let cool place Retwo it boil in water hour. two taste or for an If you three celeryput salt to piece. it. be soup It should made of the very white fish.

hours the top of the stove. pour This is stillbetter the and butter soup. good small It is rendered Bovril. the soup. so in the chervil. eggs. Verachtert. When these according are the quantity them desired.adding of cornflour. to with five potatoes.THE for BELGIAN with your COOK BOOK 3 eight minutes take very a dust of salt and pepper. pepper adding and on few chopped onions and leeks. giving it a stir .with Let the soup simmer for three now salt. that it remains good green Pepper and salt to be added also. water. tender. by a quantityof Chervil Put four or a Soup to bone of veal on cook in water. [V.put the pot. and day peas.~\ A Soak your boil Good peas fresh Pea Soup The throw ing followin the dried some a over-night. spoonful dessertbefore it half of an Quarter hour serving. soup small spoonfuls of the spoon. them to pass to a and return through the tammy Chop up the chervil.but take the a cover off color. boiling. Stir quickly with its and when the it on an tremely ex- has done egg eight minutes' in the tureen. Anvers. Meanwhile. put quickly into it add two water yolks of and two fresh pats to of mix butter it. Cafe Appelmans. two tureen.

is an Flemish essentially soup. pinch of white pepper. tench.'] This carp. to you sauce ing in butter. roach. Waterzoei M. water that is some a great bacon improvement. barbel. be cut an pieces of fish must equal size. three cloves. addfry lightly make the a mixed carrot and a onion. be English when tails should removed ing dress- the dish. and butter. perches. If you have or a ham-bone.4 and THE BELGIAN COOK BOOK then. one thirds it more of thyme. which tails. has the is a in which been instead boiled of the good foundation for the soup. grated and dish. breadcrumbs with this For with serve. to cook quickly minutes cut this liquor for twenty serving add the a Five and ple peo- before lemon peeled Some into bind slices and the sauce pips removed. and in they are placed minutes. fresh water. One uses eels. slices of the heads You bread and thin tastes. [Mdlle. . sprig of in two- parsley. and a bay-leaf.pour of white of water covers one-third the wine till than ingredients and Then the mer let it sim- for half-an-hour. and always made pounds will a of different kinds Take of cut off the heads fish. Schmidt. for the is two real waterzoei of fish. very browned.

.

~\ Crecy Soup Take ten (Belgian recipe) onions. all gently in are salt and when they serve tender. pass leeks. Cook gentlyand through . leek. be of it stirring a all very well.and another add will be your taste. [Mme. up again. for each pint and a half Ambassador Soup or A peas pintand a half of either fresh peas. through the sieve and it very [G. Georges Goffaux. pass Simmer tender. rub them hot. and till the the peas chopped finely. Goffaux. one water. add pan as Well much five sorrel to chop it. carrots. been soaked three are of dried in cold that have a for six hours onions water. po- and pepper. pepper. teablespoonfuls Simmer soup that your soup. cook to of rice. then wash as some all and through In and sieve. five with tatoes.~\ Flemish Soup and To sprouts two pounds of washed ten picked Brussels two add potatoes. all two onions.6 then THE BELGIAN COOK BOOK ter but- at the last minute one of dessertspoonful of soup. a salt. cook two leek. This should green color.

and a let the fire in Add dessert- . in them them in dice. four celery.adding bit of to and butter at salt. water juice. the Cook all gently for to hour have a nearly two pints of two care gravy. gravy.THE sieve.] Onion Soup or Mince them color some over thick onions. Kerckaert.make Bring it pepper to it of the consistencythat again over wish. three The recipesfor seven or eightpersons. a of bread and pinch of salt. justbefore serving a It is a fresh add in a great improvement an the last minute water. not to vegetables do When Add the bottom pass or all is well more cooked. well wash carrots. which you already added Take stick thick slices that your of the pan. [G. all these tomatoes an a leeks. six.] Tomato Puree two Begin by cleaning four potatoes. five butter. [G. the boil the fire. it through and you fine meat tammy. tomatoes. the yolk of egg. Goffaux. Add BELGIAN the last COOK moment BOOK 7 at a sprinkle of chopped chervil. mixed the little cold quickly stirred in when soup is off the fire.and also. a three pounds of big cut vegetables and little larger.

dessertspoonful by the sherry wine. salt and sieve. leeks. ] Soup potatoes. leaf two or of bay. gravy With puree make a very peas " good of peas other ble possia the green with the half two make purees.two with pound a of fresh tomatoes. these are thicken it with all potatoes a and sieve. Combine salt and to a the dust a adding Madeira Or of pepper and of cayenne. pepper. rightconsistency few minutes let it simmer for and serving. good For puree of tomatoes.8 THE BELGIAN COOK BOOK the same it in. and spoonful of flour. [GabrielleJanssens. instead of Madeira.~\ Potage Make a Leman good gravy with one one and half " one-half of if the pounds of skirt of beef. Pass all on- through the Fry three chopped . through before Bring and the puree the a with milk. each guest add the soup teaspoonful of serve wine. add. adding pepper salt. [GabrielleJans Tomato sens. medium and a two celery. This celebrated soup is honored name of the defender glorious of Namur. to peas. a Boil togethersix carrots.sprinkling amount in gravy. beat it all well and one quickly. when cooked.

Green Pea van Praet. use the peas and boil fat of a beef. serving. If ones can fresh tinned same be used. 9 some to Boil again for twenty have no minutes tomatoes. add together good half-hour.rub four or sieve. two the last and a moment stir in the yolks of eggs. time that add [Mme. you removing the* skin. these failing butter. five or Fry in butter are and six leeks tillthey some brown. for each meat raw with soup four tops. Soup. them water. [Mme. When off all is cooked enough for the skins through onions a to come some easily. at the the fried onions. on of with dry a soak bonate bicar- overnight in water.add the asparagus-tops. add five big potatoes. and thin the at with of and water.~\ Cream and of Asparagus pass potatoes them a through the pat of butter extract sieve. teaspoonful of morning take the peas of soda peas In the out the and put the fire in about When three-andare a-half pints of nearly all five or.THE ions in up you BELGIAN butter and add COOK the soup before the BOOK them. to cooked. little chopped parsley.~\ Soup green peas to Put half a pound in it. If . Boil some van Praet.

of fried should handed V \V. Vegetable Soup are erachtert. celery out bunch parsley. them an they fresh. ready with to the bread four pieces of be Little the dice soup. in butter. Simmer in with the other and vegetables.~\ Fry four to onions till they water. five potatoes. van Mar eke Lunessen. salt before hour. if they the soup are tinned. de [Mme. have and a sprinkle in well ground twenty and rice till it thickens. makes serve.'] Mushroom Cream stock Soup which On you some a good used white milk foundation. mush- fry bind them it. add pepper serving. been put for till after if has passed through the tammy. it stirring your for minutes. Add a them slice three white a pints of crumb of with four carrots. Wash and chop Add rooms. which the remove soup excellent.which the soup you must take sieve. for bone of veal. Verachtert. brown. a pig's trotter most four. When trotter.io THE BELGIAN COOK cut BOOK into add possible.~\ . a of and of bread. before few passing do through soup the A are tomatoes not make add the them better. \V. This is a the yolk of an egg and delicious soup.

two of care salt. Leek Soup and Cut up two onions not fry them till they are brown.~\ . according to the season. taking water to at keep the quantity five quarts. Jules [Mme. other piecesand fry them you that vegetables have.four leeks. pass all fine for three Let so hours. clarified fat will leeks.a cabbage. Segers. vege- that their flavor predominates. a two medium-sized Let a potatoes.two-pennyworth one-half quarts of bones. and water. and be more it through other sieve. washing also. do very cut you need use butter. simmer salt.THE The BELGIAN Soldiers' COOK BOOK H Vegetable Soup ten (Eight Peel three a to persons) Put pounds of vegetables. to five and Let add it all boil for three so as hours. and boil lotted al- again for for least another first and the second cooking is of the greatest importance. there leeks than tables. tammy. onions. up Rub all the vegetables through then let them The time hour. them in can large pot with all the vegetablesthat you In the winter find. a crushing them at well. them in Clean your well. pepper.and little water. add them any well. will take four you celeries. pepper about and two turnips.

i % THE BELGIAN Ceteris COOK Lard BOOK au Take cut one cut off the pound of celery. Cook then drain. an hour. all Put together for fat in a about saucepan. rashers adding on a vinegar. place fat on a flat fireproof dish. at one-half to pound potatoes. the stems into piecestwo-thirds water. may Leeks prepared with in the same way. cook and tilltender. them Bake round stew it in the all fat. Cabbage Cut it into a Sausages slice and large cabbage boiling water add some in two. hot. potatoes pieces. them till crispin the oven. over the melted bacon-fat dash Serve of celery and place the potato. wash. together for then dish some sausages in the serve oven and the cabbage. and be top. slice an some onion. add the ten cabbage and minutes . and cut when into partly smallish cooked.potato dish up all gether to- neatly. . and of an inch long. and dish. put into Take add same boilingsalted so celery. peel Strain and some the that both will be cooked the moment. and slice. put with salt. way hot. green tops. toast Prepare the slices of pour bacon. Another (easier) and sausages Stew the and cabbages. brown potato.

.

it for an chervil. tatoes.dropping little mustard. the dish. Potatoes and Cheese it is a Every one cheap one. then a it for may in moderate oven. In likes this Peel a some nourishing dish. and potatoes put and a cut them in fireproofdish with of butter. grated cheese. Less time required if the dish is small. Pour hour this at people the tomato like salad least before serving it. add and a very pepper Some over sprinkle of chopped and leave chopped chives.i4 THE BELGIAN salt' and lift the COOK BOOK of and sprinklewith In just a tomatoes dust castor remove sugar. pepper. but the potatoes be thoroughly could cooked. a few and flour. Then dish some pats so more till the in over a is full. . Dissolve of a Make in a cup the following a of salt-spoonful salt in a tea- spoonful tarragon vinegar. it Stir in spoonful desserta of oil. on layer of these. some slowly in. The red or originalrecipe pale Canadian directs Cheddar Gruyere cheese. four hours the onions sauce: altogether. po- sprinkle them salt. rounds. pepper pour stove it Leave it cook on top of the half-an-hour be must for five minutes. add Beat the and the yolks of salt and two eggs pint of milk. but be used.

little milk the Mix the and puree a with cabbage. adding a a salt. Take it out decorate the whole Red chestnuts. keep whole.and slices and for cover three four sugar. potatoes Let Then in fine five lumps of with it all simmer take off the two hours and a the lid let it reduce. on. pan. and can better if you cook rub it in some soup. chestdouble and it into mold of an and cook it in for quarter with hour. either pork with before a of vinegar. time ten three pounds of chestnuts. . Asparagus Clean water a [Mrs. bit of fat Before or some serving it. Cabbage size. chop it a Take very half a red put cabbage of medium it in or a and finely pepper.THE BELGIAN COOK Feast BOOK 15 Friday's Cook all the When Boil skin at a medium cabbage till it is tender.] l'Anvers bunch of asparagus To and cook it in salt for fifteen minutes. and rub the to them. dessert-spoonful Stir it well Emelie sending it to table. adding puree. a Jones. cut salt. Press saucepan lump of butter size of a nut. mince the same it and it through sieve. do this successfully.pepper. add little water. add gravy. a others make a through the sieve. a tender.

Discard Boil leaves for them wash the others take in Mince with till a a carefully. and as a vegetable with meat. . of to saucepan lump begin melted butter. a Stir they color. then put Stir thimbleful of flour table vege- in milk. any This bad moment cook them. well sauce-boat Emelie of melted [Mrs. turn Let it out for quarter of hour.drain as dry water. so Let above steam to the and that they will get much. off the so fire.1 6 THE bunch in a BELGIAN round pan water COOK with BOOK and tie the some tape place it the heads upright be of boiling water. moisten it simmer flour an and milk. place round the serve sides as halves long-ways. Lay in the asparagus sprinkleparsley over eggs cut it. Simmer in this prevent three them eggs on a moving and dish Meanwhile. begun is the and bolt and to good for salad. them to get rid of all the put them into and in a then finely.] Cooked Lettuce cannot to use Very your no often you will find that you all are that they have lettuces. hard-boil chop and the a parsley. becomes and constantly. them clean cloth them them twelve and minutes. some cooked by the way will not be broken. with more if the dry. and butter. Jones. turn pepper salt.

it a this well thin gravy. and slip the cauliflower out. Press good forcemeat. Monsieur. them " If you said.and when a the on gravy the of the top has dish the top saucepan." in a Melt pan a lump of butter squeeze to on the size of a tangerineorange a and way it the juiceof half deal of a lemon. any again wards downa and gritor when Put it head in a pan have the and already placed bottom the and good slice of fat bacon sides.THE BELGIAN Stuffed COOK Cauliflower BOOK 17 Pick moment over a fine cauliflower. vegetableput yolks in.a pour over mushrooms. and Look insects. mushin this have " but he could only " fashion. In the holes between a the pan meat. of eggs. me No do take for a Prussian? Let have them properly cooked. he would tossed you in butter? me " out. in fact. Gourmands' There was a man Mushrooms in Ghent eat who them loved done will you roar rooms. disappeared put it upside turn Serve very down hot. seasoning of the usual kinds. on Let it cook gently. you at over plunge it for it well a in remove boilingwater. and of minced stuffing with breadcrumbs. a The lemon is get a great juice few from to plunge it first of all for .

get black. sprinkle gravy. twenty potatoes. time. and them hot. min- out the mushrooms. them with water on a knife shape. are stir them Then constantly. son sea- them with butter and with salt flour.moisten and pepper. say five minutes.1 8 THE BELGIAN COOK BOOK minutes. them them. in boilingwater. throw in a pound picked not small them mushrooms.do or let in three with over. . and Put a of difficulty further Take on the few pan sauce- fire.let it boil for drain with them egg. Pommes Chateau turn Take into olive minutes with very . four minutes the they chief well impregnated the dish is the butter. utes. must While person doing toast this you some get another to cut to and the bread and butter it. are Pour bread the mushrooms to eat on (which fit for serve the greatest saints very Fridays). put an back Add in the a stir in the yolk of also you to on little of the lemon are juice that remains. the butter When of simmers. Cook thirty minutes. boil them drain them butter for time to in salted for five and or put them a baking-tin them in them a a salt and hot oven dripping. moving Sprinkle on about from little chopped parsley before serving.

pound of beef sausages. slightly basket. well their beef (What make and delightful kinds of thing if the English would sausages as as other pork ones!) upon in purga- Fry then them as your sausages in butter. dish and chopped hard-boiled Apples and eggs.look lightly a littlebeings for few moments . taste according to some a and both vegetables in Pour on adding decorate salt and with pepper. and use preferably a the small chipolatasausages. fryingbasket they fat heat and are plunge the When colored. Sausages the than French you This dish comes from better border would of Belgium. Heat the grease a tato pretty hot. let the up re- again plunge to a higher temperature. Take a it tastes think.put them them into into the fat. Serve with coarse Chicory Boil and mince heat up a a la Ferdinand chop in medium-sized few the chives the chicory. pieces your cream. Cut them and them into very thin rounds. sprinkled quite crisp. peel them with the knife. take the basket out. so the that the slices become salt over. dry the slices of po- with and cloth.THE BELGIAN COOK Potatoes BOOK 19 Chipped Take smooth some long-shaped potatoes.

them.] . if necessary. Stuffed Chicory cold white add thick to Make a mince or of any meat. in apple-rings sausages the center of dish. you must dish use good deal of butter. place the uses a them. drain well. open a lengthwise very the mince. sausages (which butter as you keeping hot elsewhere) them. taking care the [Madame Limpens. in their juiceor to with remove sauce. neat. inch brown pippin apples. but for not anything else frying. in a again.put add cook are in their liquor of the . of the threads. carefully.and a minced In tie sprinkle it with the round for with ten white be meantime one chicories should a cooking. take them and a sausages after they pound of them. Serve Put on them dish fire-proof let them lump white of butter them each. each thread to keep them firm and boil them them and minutes. Keeping fried.2o THE BELGIAN COOK removed your to BOOK tory before the are they are heaven. the chicken. and heat more through. Let them Put the simmer and to moisten their the gentlyso round to keep This shape. pork ham. tie slipin round a spoonful of leaves very Close keeping the them with and. such as veal. hot among apples. them When cooked. it some sauce. them them into to neat pare core Cut rounds quarter of an thick.

22

THE

BELGIAN

COOK
and
a

BOOK
round that

round

it the thick white

sauce,

again
it

the hot
is not

spinach. This

makes

pretty dish, and

costly.
A Dish

[Mme.
of Haricot
to

Braconniere.]
Beans

Put
water.

the

haricots them

soak

for six hours with
one

in cold
one

Boil

in water

carrot,

two onion, salt,

cloves,a good pinch of dried herbs.
the haricots.
;

Drain

off the

liquorfrom

Chop

up

a

and fry it in butter shallot,
pepper
serve

add your
puree.

haricots,with
Stir well, and
at

and with

salt and minced

tomato

parsleyscattered
[Mme.

the top.

Goffaux.]

Potatoes

in the

Belgian

Manner

Take inches bacon
the

some

slices of
heat

streaky bacon,
in
a

about

five
the

long, and
is

them

pan.

When
and

half-cooked,take it out
behind till

of the pan
very

in

fat that remains

fry some
brown.
in

finelythe

sliced onions

onions
are

they

are

When
a

well

browned, put them
for all the

large pot,
wish
to

large enough
cook, adding
of
sweet

potatoes
a

you

pepper,

salt,and
and

coffee-spoonful
in

herbs

dried

mixed, which

land Engin tatoes po-

replace the thyme and bay-leavesused sufficient water cook the Belgium. Add to
and
your

slices of bacon.

Cook

tilltender.

[

E.

Wainard.]

THE

BELGIAN
Tomatoes
and

COOK

BOOK

23

Shrimps

Lay
the

on

a

dish

some

sliced tomatoes,
over a

taking out
with

seeds, and
Then the

sprinkle them
pour
sauce over
:

picked

shrimps.
sauce.

all Take

good mayonnaise yolk of
an

For
mix

the

egg

and

it with
must

two

soup-spoonfulsof
gently and
very
a

salad

oil

that you
a

pass
a

in very

little at

time.

Melt

good pinch of salt in
and

teaspoonyou

ful of

vinegar (tarragon vinegar, if
pepper
a

have
tard. mus-

it); add
the hour
to

small
sauce

quantityof made
be
sure

In

making this
same

to

ways stir it al-

way.

It will take

about

half-an-

make

it properly.
Flemish Endive

[Paquerette.]

Choose
cut

twelve

endives leaves

that and

are

short
pare

and

neat;

off the them

outside
in

the cook

bottom;
them
in

wash

plenty of
for
water

water,

and

simmering
them from buttered with
a

water

three and

minutes.

Then in
a

take wellalso
a

the

place them
them with the
a

dust frying-pan,

salt and

pinch
and the pan the

of sugar. rather
on

Add than

juice of half pint of
or

lemon,
Place
to

less

water.

the fire for

two
cover

three minutes it

start

cooking, then
Take

closely,and
oven

finish the

cooking by placing it
out

in the

for

minutes. fifty
in

the endives
pour

and

put them them the

the

and vegetable-dish

over

Put a taking to that when to it remains it is it aside cool.24 THE BELGIAN COOK have been BOOK cooked.] and Cauliflower Take and a Shrimps off the green cauliflower it several and cut part.'] Belgian Clean wash Carrots cut well the well. [E. taking half the it with shrimps. make of it. The above recipe can be for chicory as well as for endive. Defouck. an a well minced. and center quite cold make hole in the down the bottom. This dish is to be served very cold. gently whole. by to they This off liquoris improved by being reduced. to carrots. [/. them on in dice. and the top of cauliflower. and liquor in which the fire. and the fire with them water Put cover them enough onion them. till cooked. and a bit of and butter.mix the pour good mayonnaise and. having a when small piece of used butter added it. shrimps over Fill the and the cauliflower the rest with of the the sauce sauce. salt powdered pepper spoonful dessert- of sugar. Kirckaert. Place the dish in . a Pick some shrimps a till you have half pint of hole in them. Boil it wash times in salted care water.

The Bake them gently sauce fireproof dish. and a salt. [GabrielleJanssens. when some it. mushrooms milk on tossed it and little breadcrumb. that is. mushserve tomatoes some over more that through the sieve. veal fillwith the following mixture: more a minced ham. butter in a adding flour little by goes a little and Add to stirringuntil it it then your brown have fried and color. melt some Make pan. Remove insides. adding the pepper insides of the tomatoes.~\ Cabbage put it in a Mince the cabbage and fat pan two with or plenty of refined (clarified fat) and . and. and Pour very this sauce the whole hot. poured out over following Use excellent before stock is them the oven: five minutes any taking them that you of have. on pepper salt. and one a to der ren- moist.sprinkleover carrots minced parsley. pass roux " this through the wire sieve. [Mine. lids. preferablyveal. been rooms. Red van Praet.] Stuffed Take which and and are Tomatoes ten to good serve tomatoes as and cut off the the tops. scrap Put the covers add each in a of butter. veal than ham.THE the for BELGIAN least the COOK BOOK you 25 serve oven at an hour. rather in butter.

[Mme. Vegetable Salad Segers. water to cover pepper Add cient suffi- with it. first of all. the it.a good mayonnaise.'] la Reine Elizabeth the cauliflowers tilltender.26 three THE BELGIAN COOK and a BOOK salt. and separately a dice. Butter mold and alter- . Cauliflower Simmer mince a Praet.are all cooked when they are cold they are edge and placed in with out large dish withof lettuce and being mixed.] excellent vegetable can or be dressed and either lemon- bechamel It is sauce. drain it and cold. of or large potatoes. with The some sauces can be varied of the the good English bottled stirred with bechamel. dash vinegar and moist sugar. Chicory This in a van Praet. season Prepare a a of veal and pork. [Mme.] The carrots special pointof in this dish is that peas.or hand with it. with gently stewed. serve six Let dessert-spoonfulsof it simmer brown for four hours. and a it well with fillit with little spice. van [Mme. sauces salt. round pour over Decorate with the hearts slices of tomato. with butter juice. beans.and and or it quires re- pepper tomato.

it. the size of a nut.pour you the cauliflower. let it cook turn hour a it out pour spinachsauce [Mtne. rolled flour. [V. or.THE of layer's BELGIAN mince a COOK and BOOK broken 27 in nate of cauliflower small pieces. failing that. in it a bit of butter. lemon.] .] Mushrooms a la Spinette wash and to Make the you some puff pastry and a cases. Ferachtert. with the mushrooms. the sauce over on the of serving. \Mme. Praet. Spinette.a pinch of nutmeg. nutmeg and indispensableto this dish. At the little feculina flour. the fire. ~\ Dressed Cauliflower till it is tender. a which The have the placed upright cheese are dish. chop which a mushrooms have added toss them in butter slice of cream. cheese and a table- spoonful Bind moment of sauce Gruyere with a little milk. in the oven thick tinned Heat and a mix with the cases for few minutes and fillthem with the hot mixture. Pour out Simmer the a a cauliflower to and add liquor. Fill boiling water for and one large saucepan and three-quarters mold over over van full of place the in this way in this. Make chamel be- sauce with cream.

in and celery. add two meat let all simmer for hours.and. garlic the shoulder . Verachtert. bay-leaf. Germaine [Mdlle. salt. cloves.a little nutmeg. carrot Add big very large also sliced.and in it. \V. if do like the to add soda.'] of Mutton Fry the pan mutton very water well. take in another as and a let them drain. if you like it. pan little soda not preserve the Or. placethem butter or with good lump of melt at fat. and per pep- and a tinypinch of nutmeg. adding a pepper. stir. so in sprinkle let the butter once. few white turnipscut the pieces. and two thyme. When and they are well cooked. let you simmer a in salted which have color. keep the When firmly covered them pan to out by lid. two knobs. and onions place the sliced.'] Shoulder a Stewed of Mutton or Put in a pan large lump of butter shoulder a clarified two fat. to to sprouts. pepper Let salt.28i THE BELGIAN Brussels COOK BOOK Sprouts to (The Having them also added you best way and cook them) your cleaned trimmed water. tender. Ragout Verstraete. to Then cover place in your a other an- sufficient mutton.

.

and a bay-leaf. turning it on pouring the mixture care it. thyme. with a roast front to of a good it fire. and. and now the shoulder there then for and in this mixture every keep it and four days. put it to the side. minutes. and when it Put fullyto it to the boil. and most baste continually successful.and the top of the fire. tiny bit carrots of few bayPut two medium of mutton cut in slices.which If you a baste arrange with. a marjoram. Bordelaise rump one Sauce Take into a pounds of the of beef. herbs onion must stuffed be a cloves. put it pretty some deep pan upon onion.30 THE BELGIAN COOK mutton BOOK the ture: following mix- hold your shoulder of A cupful each an of oil. one sliced tableit on carrot. parsley. white with ones wine. comes spoonfuls of dripping. one bake it. leaves " sage. red bunch of wine. and allow simmer . " a which fresh thyme. it. mint. meat will improve Put it to it by larding the in serves here and there. On the fifth day take it out. if you you to take the trouble.three peppr.salt. cannot turn hang the then mutton by is stringto like a roasting jack. vinegar. fifty For A small shoulder of four pounds Roast bake for Rump three of Beef. your liquor. in to pan beneath.

pepper. choice. sauce vegetables and beef. one thyme hours bay-leaf.THE BELGIAN hour the COOK and half. place the beef two oval dish. or. upon the for dish is very Put a little water. three into salted let it be rather Take cut turnips. salt. cook not an and one-half too hot a After that. it over the roasting-dish and Beef a pour the fillet. and Cut over some slices of the strain the all. carrots. BOOK Dress it 31 nicely for dish and an a on a serve sauce separately. mushrooms. pepper. wine. separately in salt. . Fillet of Beef Roasted About three oven pounds of filletof beet roasted for in a good hot underdone. stir the tablespoonfulsof demi-glaze let it boil up. la Bourguignonne upon two Braise three ten pounds of beef and and with on twenty little onions. them add forty minutes. clear stock. glasses of red for fire. the fillet on long dish with the garniture of and some carrots and turnips. butter. a drain sugar them and tiny pinch of Dress dessert-spoonful of butter. sure also add potatoes hot. water. keep into it hot. four good-sized Cook and one a them jardiniere slices. and artichoke-bottoms with Be cooked in water some finished chateau.

some hot on salt and dish. Add hearts eight chopped shallots.four one- in two ten and three in four. carrots Take cut tomatoes cut in pieces. Then brown a it in the in some butter. bay-leaf.] Bceuf a la Flamande For called near this national the " dish " that part of the is cut animal from spiering What very is used. sorrel.32 THE BELGIAN COOK la two BOOK Ox-Tongue Braise one a a Bourgeoise tongue one with glassesof Madeira. two carrot. sauce littleflour and the [V. then add oval eats large table-spoonfuls pepper. demi-glaze. which is called fresh well. and braise together. smallish two onions. Ferachtert. the chopped. answers silverside in beef into England the slices about half-an-inch thick and divide the slices . then of six two or litle boilingwater. Before pour serving. Cut the neck. onion. cloves.two with a a celeries pepper. Beef a la mode or Take and add the raw beef. very Serve all very an Braised or tongue well with rots carspinach. salt. few small and whole carrots. either rump-steak pan fillet.for seven hours. thyme. about half them inch all of long.bind all over the meat.

adding Pass good pint of over water. For piece of four pounds. and in small for a slices. which them be cold. Add to the two and place it on dish. and it let it simmer steam for minutes after begins must to again. the onions. the fat of dessert-spoonsful flour and a let it cook gently for five minutes.THE into four of four BELGIAN COOK do BOOK with 33 a pieces. handful it is of minced onion not fry in butter. add of dessert-spoonful Pour on stir it till all is well colored.keep moving the meat out meat gently. meat-juice of ten some kind. Then cut take your beef. the sauce through meat a tammy. This a you can piece the pounds. about a it . Stew the serve. cook in fat. take off the fat and herbs. back add a in it. throw of an in and let it all cook quarter hour. but flour. good vinegar for an strong bunch of move re- hour.and it a quite. and put the them. are firstof all four beef and in the hot saute large fried onions fat when Put the onions colored. that Take is. Heat up bunch of again and Caretaker's The real name Beef of it is this dish is Miroton de la Concierge. when a nearly coked.and spoonful dessert- it ought to cover Then and a of herbs. only sim- . or little gravy. and can currentlyheld that only Put a cierges con- do it to to perfection.

then all heat up some oven or for ten minutes. Veal with Tomatoes some Grill tomatoes some slices of fat veal. ing skat- shootingparties. add dust of nutmeg red or a chopped parsley. Let gravy. Make season puree peas. Mince with equal quantityof peeled chestnuts. pepper oven. put the puree middle. it over If you mince red have any cheap wine pour the no use till it is well use moistened. and it becomes to it. and mince is moist or one place it can the be can round the it. kept by be covered fire till required. stew the dish you to it in.34 THE BELGIAN COOK BOOK that mering.so constantly stirring reduced considerably though stick it does not the pan. it is most be made. on and salt. If you in the currants serve If you have no have gravy. Blankenberg This once Beef and sustaining. without and beef is a winter it can a dish. . cook sliced a with a butter.on the flat veal dish with in pretty quick tomatoes Garnish the laid top of each and slice. Take in the If the sprinklein wish sultanas. your it with an pepper and salt. a few cloves. kept hot for hours of lentils or spoiling. another to the dish a with out and or placed in taken carrying-can. wine. milk.

THE

BELGIAN
butter

COOE

BOOK made

35

pour

maitre-d' hotel

over,

with butter,
p.

salt, chopped parsley,and

lemon-juice. (See
Veal

42.)
Fricandeau of

A three
on

filletof veal, larded

with fat bacon, of about
one

pounds.
moderate
eats

Braise fire.

it

and with

one-half
its
own

hours
gravy.
or rots. car-

a

Dish

This

well with

spinach,endive, sorrel

Veal
are

Cutlets

with

Madeira

Sauce

and garnishedwith potatoes and mushrooms, madeira, of demi-glaze and is made the sauce salt and chopped worked up with butter, pepper,

parsley.
Grenadins Cut with
your of Veal

veal into

lard thick cutlets, fairly braise them Dish in the
up,
oven,

them with the

fat bacon, and
and
a

salt,pepper
pot with
to

butter.

and
it
on

rinse

little stock, and

pour

the

meat

ready

serve.

Calf's Liver Take
it with
a

a

la

Bourgeoise
fat bacon, braise
carrots

lard it with calf's liver,

the bourgeoise After

garnish
and pour

"

and
stir

nips. tursome

it is cooked into

dished,
it
on

demi-glaze
and

the sauce,

to

the

meat

garnish with potatoes

chateau.

36
Veal

THE
with
some

BELGIAN

COOK
or

BOOK
Calf
in Paradise in butter,

Mushrooms,

the

Take with Take
some

slices of loin of veal, fry them
and

pepper

salt, for

twenty

minutes.

two

spoonfuls of demi-glazeand heat it with
and
sauce
a

mushrooms and

little madeira. each slice and

Put

the

mushrooms

on

sprinkle

chopped parsleyover
This
can

all. done with rooms, finesherbes, mushbefore ing cook-

also be and

chervil them

parsley, chopped

in the butter.

Blanquette
Take
your

of

Veal
not

veal, which
cuts.
a

need

be

from

the
an

fillet or
inch

the best
and

Cut

it into

pieces about
when

long

add

little water
and
a

putting it
and

into the pan; let it simmer the

salt, pepper
for two half
a
an

littlenutmeg,

hours.

When

tender, stir in
sauce

juiceof

lemon, and then bind the
egg,
or,

with the
a

yolk of

in default

of that,with You
at

little flour. when
egg you

Serve wish

immediately.
to

will find the last

that

bind
serve

a

sauce

minute,

powder will

very

well.

\V. Verachtert.']
Veal

Cake, excellent

for

Supper
with it
an

Take

some

chopped veal
breadcrumbs
from

and and
a

equal
the Bind

quantity of chopped beef,
of quantity

one-quarter fresh loaf.

and into stuffing a lying closelytogether. for remove serve moderate When done. the slice of bacon. sauce. and them onion together. with Mix boiled in small cut tomato ham. Stuffed The Veal Liver. cut fry and garnish pieces. a in Julienne strips.parallel to Press other. each Make deep cuts in it. a your Put pan. or a bit of butter dish. egg.38 THE BELGIAN COOK BOOK Veal a la Milanaise some Egg and breadcrumb with thick macaroni slices of veal. the juice. d'Or the is war a or Liver hotel in a la Panier d'Or quented fre- Panier a Bruges. all truffles. hour in Lay a it in the dish oven. and moisten chopped parsleyand or a gravy and with milk. mustard. a before by the Take bread rub in it with cayenne. . and little serve all these well together. if there is any liver in its own and left. mushrooms. season or highly with salt. your the the some same yolk of hard-boiled crumble bit of size. Take little vinegar one liver. fireproof the size of Take your nut wal- into and liver or tie it round with a slice of and fat bacon let it cook fat an pork. salt. these cuts.and very hot. pepper. much English.if possiblein rather large flat slice.

all cut three hours. it is all cooked. moisten two it with or stock.] Sauce for Fish Take water . you which have colored in the also frying-pan. should pass through cloth or it is reduced the first time.THE BELGIAN Veal la COOK Creme BOOK 39 a Take put it in Roast a piece of veal suitable for roasting. Boil it up thyme. pepper Baste it and a few slices of onion.dry it in the of cocoa tray till it is the color sieve into very a . adding forty-eight up. Spreakers. oven on a Take one pound of flour. [Mdlle. When add some salt and it peppercorns. pass it through times two a saucepan. but by the be it is finished a it should thick. well. a tablespoonful of it boil and add the flour and three three eggs of . on- carefully. fairly It will keep for fortnight.~\ This is the demi-glaze Sauce brown which is used for all Sauces. you time stock. a When sieve. and salt. and ished it is fin- the onions in the gravy flour add to some Mix together with thicken. mixing ing durions. make yolks of . bay.with when and so as vinegar for twenty-four hours. it with butter. Goffaux. some two carrots. crush cream. Dutch [G.

over Keep stirring the fire for . butter in pan and more thicken water with if you and the flour. thick. keep it in of hot water. and it well repays [Mme. sauce- If you have neither.put think the your vinegar to it and it necessary. cup placed in a saucepan [Mrs. sprinkleand becomes too stir in flour.the juiceof half lemon pinch of grated nutmeg. a Keep large sauce very hot in bain-marie or in a double a pan.] Melt a piece of butter some the size of an egg. some with cook half stewed meat) vinegar and more or onions to are in tarragon when in they a done.~\ (Very good Put water. let a it cook Melt hour and a it through it sieve. add and a salt. according to Let it get a quantitythat you you wish take to make. add a water two and throw little thyme and for some one leaf pass of bay. and it off the a lire add sprinkle of chopped parsley and This is a useful sauce pat of butter. two stir in salt and or pepper yolks of just as eggs more.4o THE one-half BELGIAN COOK of butter and BOOK beat it melt pound gently the into your a first mixture.adding water if it thick. Bearnaise Sauce Emelie Jones. the trouble. Muslin Sauce Spinette.

] Poor Man's meat Sauce Even a piece of the of poor qualityis much poured a over liked if it has when following sauce a it a served. up a salt and let it heat. eggs You if you yolks of three sauce. dessert-spoonfuls [Georges Goffaux. Add salt. four wish The taste. a put into very saucepan. let it boil. pepper. popular addition Spinette. and pepper may salt the rich to to the yolks of or two eggs. and. it all reduce together. and stir in two of butter. and sauce when If the shallots you is but ready. .and let a dessert-spoonful glassof claret. let it come dessert-spoonfuls the boil. stillstirring.~\ Sauce Bordelaise Two are ten shallots. a tarragon small leaves all Add chopped. case have no milk. saucepan. in that let it be stronglyflavored with vinegar. with Put little milk. last item This is a is the very juice of [Mme. large three to of butter. a in cupful. quarter as Chop much of into the tender use handful of shallots and is well washed. lemon your meat.THE BELGIAN COOK BOOK and add for a a 41 add five minutes. say pepper. parsleythat the Throw them are milk. of demi-glaze. water.

fat and Hard-boil the pour them eggs. slowly a tablespoonfulof oil. potatoes. away skin and sauce. put it in add pepper a pan salt. Sauce Maitre sauce d'Hotel for melt some on a Every fish. with some a scrap of onion.then chop the whites have pour of egg.pepper. Use vinegar . meat. Mix together and the cold Cream Sauce in Roll on a lump of as butter flour.42 THE BELGIAN The Good COOK Wife's BOOK Sauce any one This wishes to sauce use is to indispensable who your up slices of cold mutton. flavor it with that you and some salt. again. In one a likes this either meat or double saucepan a lump minced of butter. and all if you them. as it melts and Stir it. a littlemustard. three a Crumble yolks in cup.pepper. Trim on take slices. and it for fish. let it You season simmer get and a and keep it. firstrubbed parsley of had raw slice of onion. instead lemon-juice. it over capers. and the fire. it.heat chicken.and it thickens on sauce add a little milk. the let ing add- following cold them get cold. a teaspoonful of vinegar.salt. stirring unless quarter serve will never good white it you it well Strain let it simmer for a of an hour.

a leaf of sage. with to salt. [Afro*.and juniper a very little nutmeg. the and let it cook gently for an hour half.'] Hunter's Hare oven Cut the hare in and piecesand cook it in the salt. add two a of half-cupful Liebig. and only then. according to quantityof shred finely. carrot. a needed. portion protwo and mustard of one taste . Mix do not fork and it warm. and add a one with the two pigeons. let it bubble. pepper then . Sauce au Diable (For cold meats) Take sauce a shallot or two.tillsufficient quantity. add oil and vinegar in to of vinegar dessert-spoonful of oil. slice very put both little parsley. and water then. but do much forget that it it with a require so serve vinegar. into the sauce-boat. turning it now and in so butter. onions. sprigs of parsley. Vandervalle. saucepan a Put and the side of the fire. and Stir it all for a few minutes. five berries.the it all on lemon.THE the does BELGIAN if you COOK not BOOK 43 lemon not wish. table-spoonfuls Fricassee Put your of Pigeons into a pieces of pigeon let it cook two stew-pan Then in butter. of juice cover rusks or dry biscuits in pieces.pepper.

and all together. a sprig of thyme and up couple of bay-leaves.cayenne nutmeg. add a little vinegar.44 THE BELGIAN COOK Then BOOK Hunter's of an that it does Sauce. but- deep frying-panand Take them out in butter. adding two a well pers. of port wine. spice it highly a three cloves.] Cut a the rabbit into neat toss pieces. put and over pass all through the add a sieve. Chop it in the Pour the sauce sauce the hare liver. Flemish [Mme. pep- bay-leaves. add on the same quantityof there Place the fire tillit boils. or. Just when or nearly done. so each piece is well browned cook six shallots Then with return burning the and in the of the pan same butter are (finely minced) the rabbit to till they the as brown.letting in it plenty of chopped with onions and and shallots. Rabbit Spinette. thicken it with flour. is thin. bit of prepare Melt butter the size egg and add it brown. them without Put them into that ter.more less according .when let it cook it to the side and an gently for it is of three-quarters hour. white add but pint of it. vinegar. fry flour. seasoning all three If you salt and pepper.two have any cloves. adding tarragon pepper-corns . and gravy. the serve sauce for too English tastes. not a get dry. pan. the hare and good glass If of claret. Bov- in default of gravy ril and draw water.

.

] a Chop mix it on with a up a some cold chicken sauce. salt. stock.two fresh a pinch of nutmeg. Chicken la Max E. pepper. of the dish chipped potatoes boiled chicoryat has received of the heroic and the and a either side. is an proveme imtwo add when it is being cooked and cloves. half a glass of beer. It and thicken flour. also This from excellent dish its name. herbs.] Rabbit a la Bordelaise cover joints. Put Put thick white let it heat. Brus- distinction ingenious burgomaster of [M. pepper an and Let two it all bake gently in then earthenware the to same pot for with hours. such as thyme.46 THE BELGIAN COOK BOOK Baked Rabbit three Fry the piecesof rabbit. Cut a rabbit into small with vinegar. hot dish and at cover with ends fried onions. any \Mme. into small and squares. a little salt. bay-leaves. Take out the and joints brown gentlyin a little . adding two water onions. mint. thyme. that sels. let all soak twenty-fourhours.and a little grated nutmeg. Stuart. and for two chop finely onions. parsley. medium or potatoes. Maes.

When ready. dried dry prunes. sliced. which a let melt till it froths. add and then the bunch thyme. you sliced onion half the vinegar that dozen half a for one soaking.in out melt. forty-eight a one-quarter to pound fat bacon. the Laeken Take a Rabbit medium-sized cut rabbit. of flour. strain off the sauce. mixing well and then becomes brown. \_A Belgian at Droitwich. with small put pan sprinkle of fresh thyme in it and onion sliced finely. Put the pieces to soak in hours forty-eight a vinegar. sauce. when cupful of and a are nicely browned and stew one one the marmalade to two till tender half hours.sprinklein Stir it over dessert-spoonful till the the fire.THE BELGIAN all COOK BOOK take 47 dripping. of till each piece is well colored each When they the used and are well colored. and have it prepared and for into joints.dish the rabbit. enough to cover a them.] . put in your and on naded mari- piecesof rabbit. and as it has melted. After of hours. five lumps of sugar. and when remain. take add an any a bits that to the melted bacon bit of butter big as egg. three bay-leaves. pint of for two water. Cover and a closely and let it simmer hours half. cook Add pepper salt and side. sauce secondly. and pour thicken over nicelywith flour.

in shallow on and in your and it stay on the fire to a just three minutes then sugar. sherry glassfulof Put pour a Beat them butter Let very hard a till they froth. baste the gravy. one pepper and good fire for the meat hour. pan bit of fresh eggs. thicken oven. which be taken before is brought to table. often with the juicefrom and Hare To and some a be put in of a pan a in the oven: sauce. basin. sweeten with tor cas- sugar. a diningand It is room door. must Before a the hare is put in the it with away thin piece of the hare bacon.] Omelette is much liked This Break simple five eggs pour dish in in a a by gentlemen. Powder it with At the rum you take it to set a dining-room. covering the first with then salt. Breakers. butter. sauce. it over lightto big spoonful of pour the omelette justas you go in. pepper. with Roast layer of layer of by a butter French (half inch thick) and mustard. slipit off as hot the dish. salt and quarter flour to pint of the cover cream. them rum.48 THE BELGIAN COOK Rabbit BOOK Put rabbits the in back an and the hind legs of same one or two a a oven. . Rum [Mdlle.

and Apricot This is Souffle for of an good enough Beat the even English six eggs " ner-part din- whites stiffly. Let one it cook of an hour. and up flavor it get cold. mix dish before you them and serve the milk.stirringalways quarter with way. yolks a whites. have use If you . for omelette. pint of milk. it with with both nearly vanilla.THE almost BELGIAN COOK BOOK 49 impossible your to light so a glass of a rum in spoon. Mix Add a these dessert-spoonfuls and of flour. A Put two Frangipani on your saucepan the with table two and break in it eggs. and pound sugar. stirringwith hand. one put it on the for a fire. Beat with cook six eggs. ratafia Cover the it with biscuits. put it all in very proof firetop gently. a hurry. or an Take four dessert-spoonfulsof apricot jam. dried to a equal quantity of those been soaked and stewed apricots that puree. in squares. sugar while and cut the other sprinkle Turn in out powdered to ground almonds. Children's use kitchen The Birthday sweeten Dish Boil half Let a up a quart of of milk. get cold.

adding sugar soup-spoonfuls of powdered chocolate and sticks of have that you have you. of Brussels. sweeten. moderate Powder Stewed Prunes are Prunes very good soak on done this way. If you use the dried a add apricots. To you make successfully. it justbefore wish it. sugar Butter dish with it in at a the bottom.50 THE need BELGIAN add to COOK BOOK jam. taste judge a when it is well do flavored. and cream. Lust. prunes.] . [Mdlle. grated. you not sugar. in a Let with them get cold. use powdered the Mix mixture chocolate to by that. them twenty-fourhours a in Put them the fire in cupful of water and half a bottle of pound of or sugar light red wine. Take a pound of water. Let and tillthe liquor is much reduced the prunes serve well flavored. quarter of a mon and. put with a pyramid in a the dish over. and fork the beaten on when whites you have the bake well mixed and and apricot. for fifteen minutes sugar. them glass dish whipped Chocolate Take the whites of and Cream six eggs then and beat them to stiff. doing first one them three If you and three another. a pinch of cinnait all stew are mixed spice. if you like it. this dish to serve it all well in cool place.

sugar sweeten. water. and three for spoonfuls of semolina.some chopped orange-peel. be creamy. Lust. to the mixture Add the a the rice an ought stir it cool. egg. [Mdlle. and or ries.THE BELGIAN Semolina COOK Souffle milk BOOK 51 Boil sugar up two a pints of bit of and fifteen Add lumps of soup- with vanilla. place them Put must on of three and the rusks oven shape of pyamide. Lusty of Brussels. pour yolk of mold. absorbed to pat of butter. a them be in the and color little. few add When a rise has all the a pint milk. some raisins. is cooked the and when fire. \Mdlle. while and add to let it boil Take two fifteen you stir it. and all into Put it to . They served hot. of Brussels. well. chercrystallized Put all on any other preserved fruit. ] Snowy Butter six circular Beat Mountains rusks. and their it the yolks of beaten an whites oven that you for a have of Put it in the stiffly. and the whites in the put on them eggs a layer of jam. minutes. and it hot.] Richelieu Rice Carolina rice to Put swell in the of three a soup-spoonfuls of with a littlewater. serve quarter hour. it from eggs the fire.

take egg. you require it. and Stir of soup-spoonful mix cornflour till it is smooth. it from it for stirring the the fire.a and big lump of (size of a walnut) lumps of and sugar. Brussels. [Mdlle. and must serve the following sauce. Then eggs yolks to and well beat so as them. when cold.] (No.add rice the yolk Serve of and pour it on shape. be poured the shape. Add three yolks and . not it is better to have beaten before.well mixed salt. Chocolate Cream Le Kent. of Excellent Paste for Pastry flour. Melt four penny 2) Boil tablets of chocolate in hot milk without until it is liquid and a lumps.52 Turn which A THE BELGIAN COOK it with on BOOK it out. Make of Equal quantities in a butter also a and little beer. let it boil. When this boils. ten up a pint of milk with butter stick of vanilla.add the chocolate take the ring keep stirof three these continually. in water pint of milk. Lust. while it with a the few an boiling milk. a sugar. add the pinch of this paste day before tarts. vanilla. interfere your with the stirring of your mixture.it is good and for littlepatties [Mdlle. let it boil minutes.

.

Wash water the and to rice in cold a heat Flavor it in some a little milk pour an add cover dust of salt. little saffron. or oven for hour quarter. a in the it from eggs. successively.54 been THE hot BELGIAN Serve COOK them BOOK dusted a enough. then Turn it all into for five minutes. (enough it on the Let rice) with vanilla. four With a wooden let them a spoon. [Paquerette. and with dered pow- sugar on the juiceof half lemon squeezed them. one fresh butter. and let it cook or buttered an mold in a for five quarters in a of hour Turn gentleoven and eat double or saucepan. rest jvvork these ingredients.] Quarters eggs and Weigh earthenware fine sugar. color it with the whole with sugar. Four Delahaye. and it cook Take of two the and rice. and sieved flour.] . [Georges Kerckaert~\ Saffron Rice water. the of fire.and one stir in the yolks only Sweeten a only.each of these items " being of name: the Four same weight of the eggs hence the Quarters. Turn it out. and let if wished. it either cold hot and with fruit. \Mme. four very fresh Add put them in an dish. and it get very cold. it out.

cut cook them it into diamonds in the can oven on different shapes. sprinkle on some white \Mme. and have no it tillthe press following day. of three eggs. I and buttered trays. three it is Let Put on the milk. four ounces pound a same ounces a three and and the as half of butter. dish. take them drain sugar. believe waffle irons be bought in London. drop the it boil semolina in. eggs. stirringcontinually. which all on a have cool. and leave to cover it with a fine linen muslin If you or cloth. of soda. for the a few minutes. moment. Speculoos (A Pound brown down sugar. Add. and. in shower. a pinch of a bonate bicar- the paste into or ball.THE BELGIAN Semolina COOK Fritters BOOK SS Quarter pound semolina. it already beaten Have to some stiff. mace mon cinna- powder. (it is boiling when into it fried and ceases bubble) When them throw are spoonsfulof the mixture. Then add yolks you and then the Pour whites. and pinch of in nutmeg. Segers. molds it in. they a golden. one and a half as a pintsof soon as milk. out. . Make well.~\ Brussels half recipe) flour. and boiling lard and . boiling.

56 THE BELGIAN Gaufres from COOK Brussels BOOK Mix five sugar. Flavor it with little .then water.take sugar. and Turn it has well set. and When gaufre is nicely yellowed. in your the closes over up). two medium-sized a mold. a pinch of melted of four salt and over of vanilla. two ounces butter hot very beat add up the whites Butter a eggs and stiffly. castor yolks half of of coffee-spoonful pint of milk Then (fresh) adding . spreading it But the sheet.sweeten and add. nec- the successful. a bowl half a pint of flour. them. and decorate a fruits. it out when it into mold. bakingnot tin a or sheet (sinceEnglish households is double and have got and which gaufre-iron. it out pour mixture. a of pineapple. with eggs. Let it thicken Pour and stir in pieces little. in an earthern eggs. for it.~\ (Lost bread) Make to a mixture of milk and raw eggs. Pains Perdus Spinette. absolutely correct implement Rice a la Conde Simmer the rice in milk a tillit is tender. Pour round it thin apricot [Mme. crystallized syrup. the yolks of let it cool. enough a soak up in six rusks. to powder it with render this recipe is essary.

powder You Make well sweeten can a use side with or pears. steam glass of lard on and Put your to heat. it. boiling coffee and alternate Put it the to your Butter mold line it with small sponge biscuits. Let color good over brown. beating sugar to the whites. and them. in slices. add and separately. them the well together. they are one well mixed. melons. and rum bananas. serve them hot with dusted [Mtne.milk eggs. add. the whites When the mixture some a is thoroughly well done. you serve it for the cellar before followingday. and when the blue rises roll your them them fruit slices in the batter and are throw into the lard. serve powdered [Mme. You . Spinette. some butter in them sugar pan a and put the rusks in it to fry.THE BELGIAN Put COOK BOOK 57 a mace or cinnamon. batter flour. with When sugar.~\ Fruit Fritters out on Peel some apples. essence drop by drop. of When eggs.and cream fill it with layers of night in the the and of biscuits. yolks of four two. they golden. taste. four and work powdered each sugar. Spinette.take them also with a the each core and cut them sugar.~\ Mocha Cake ounces Take of half a pound of fresh butter.

Vanilla Spinette. and turn to boil. [Mme. the mixture mold cool.] Take sponge biscuits and to or arrange them on a dish. Spinette. of the Then pour them. a vanilla let it be like the foregoing before you but recipe. [Mme. off the spots the edges. Steep them for three . Pineapple a Spinette. cream into the biscuits.) well middle Pour your rum them till they or soaked.] Cream Sweeten with well half Put it a pint of milk boil. When boils. and let it Add into mixing it well. pour without it very slowly over to the eggs.] TAnvers cut Take brown some slices of at and pineapple. joiningeach can the a other with or jam.58 can THE the replace BELGIAN essence COOK of coffee over BOOK by some chocolate that has been melted hot water. Return it all the pan the get thick some a bringing it to chopped almonds. Rum Cream [Mme. Decorate the top with and the whites use of four cream eggs sweetened same beaten. use nearly cold it. (You make a square circle over over a sort of hollow are tower. to Mix the yolks of four the milk eggs with little cornflour. a and in a flavor it dish vanilla. or fresh in the way.

a Cook sieve to them. and put all in Then a a mix dish them that on into cold the compote. Anvers. Defouck. through Sweeten . heat of the the and oven. will stand top all oven a place the bit of butter with a size of filbert and the dish powder in an over white sugar. and over glaze them. can watching hot or it cooks. the The This by sprinkling sugar them in a slices and sugar ing placand a gentle oven. Place with how gentle heat for dish half-an-hour. B. melts leaves the slices Arrange the slices in and pour circle.] Pouding Take aux Pommes a pound rub of apples and peel them. them it with up into a puree. alternating pineapple and over cake. plain is equal thickness. slices of slightlywarmed. cream can dish looks added L. yolks. and make scent them. [E.] . and scrap of vanilla both whites then and let it get cold. Cut some or maraschino. glaces. when a soft. Beat three your eggs. whipped it is excellent. the latter or an apricot marmalade This be thinned very with kirsch and if other liqueur. it well. [L. This be eaten cold.THE BELGIAN COOK weak BOOK 59 hours that cake done in is of a platefulof kirsch. nice.

fifteen minutes A and in the mixture. in a dessert-spoonfulof the chocolate prepare some till heat.take it from the flour Put the fire.add then the melted in take chocolate. tity quan- of white powdered Mix all together . in the and oven only filling up for half of the dish. Take for five six persons sugar.quarter the same pound of melted butter and sugar. of Chocolat serve immediately. and off your pan. deep fireproofdish. add three Butter a the moment of cooking eggs whites of beaten pour stiff. and it a let it get cold. flavor- feculina. is a Menier recognized weight.60 THE BELGIAN Souffle COOK Chocolat BOOK au Melt two tablets of water chocolate over (Menier) thick. When boiled. ~\ Jams [Gabrielle ens. the souffle. that is fire and stir thickens. in tablet a Cook gentle heat. as mixing in make tillit when and by adding it back on slowlyso brisk not to lumps. a Boil the sweetened it with it is few drops of vanilla essence. gently stirred At again let it get cold. a puree add to it three well-beaten of a taste of cinnamon if liked. A New Dish of Apples and Take a pint of apple eggs. stirring very is well wetted and Then feculina or flour in the following way: milk. nearly a pint of take two Sweeten of it well with fuls dessert-spooning milk.

.

62 THE BELGIAN COOK Add BOOK vanilla. with either B. and fill and breadcrumbs. [Mile. L. juiceover all.'] Kidney Mince Souffle finelya of minced veal veal. strain the whole. well-beaten with teaspoonfulof rasped Gruyere. Butter mold.~\ . kidney Make the and a add one-half sauce pound brown to of it flour and cool a a butter. eggs.} Cream melted and sifted. one-half of in out pint of well beaten. pint cream. Breakers. cream. sprinkle the inside with the mince. (dyAnvers). put apricots or the other fruit the top. a Let and little. Chocolate 10 i leaves of well gelatine. a Turn tomato it out or a and sauce. in the oven. it with an Leave or it for three quarters a of in hour for an hour and half the double of the mushroom mold saucepan of serve boilingwater. which has and pour mold of the Pour been turned on mold. well beaten. and add add three meat it. five whole When leaves gelatine a (melted). [Mile. Breakers. all the which T"y2 sticks of chocolate Mix a melted with a little milk. [L. Mix the wet. them in mold together and put ingredients has been previously wet.

add spoonfuls dessertsize of cream. cut the the on yolks. six hard-boiled them to and. a two of powdered table-spoonfuls of cornflour or and The thimbleful feculina flour. which of an gentle to for quarter hour. so in the let as much air as possible remain Take a ture. out of butter Take the of a pigeon's eggs egg. then very the as whites. add whites a the Place (which you pour should over longways) and hot dish. sprinklethe top with butter on breadcrumbs. and them the puree of sorrel . for ten yolks add of with the minutes. Verhaeghe.and oven pour in the a mixture. crumbling sorrel have puree. one packet get of vanilla in but as this may to be difficult to add Mix a England essence it will be when sugar easier few the drops of vanilla eggs mixing. mix- sprinkle in the flour. place It is you butter it.~\ Peasants' For six Eggs the fire and two people put it to a a on handfuls two of sorrel. and in a fireproofdish. stiffly beaten. reduce puree. stirringin to lightly. . lump salt. pepper. put bits of it also. on account of the baking. [L. original recipe gives also sugar. before better prepare practicethis recipe at lest it at a once dinner.THE BELGIAN COOK Souffle BOOK 63 Baked Three sugar eggs.

into each Place and sprinkle it well with till the eggs cheese. tomatoes not too out Take in half you an ripe. Tomatoes Demeulemeester. to have added chopped parsley. in each half tomato half Arrange a them dish. take put on a pulp. A.64 Place THE in the with BELGIAN for ten COOK BOOK oven minutes. over. eggs they Pile been on water boiling for minutes. cookto fry a large square make have them sauce a slice of bread Peel the ten in butter when large in the pour crouton. and have ready two a tomato to Tomato and Sauce: pass Gently stew them pounds of matoes to- through a sieve.and the cut them that Break Take horizontally. are them all in the oven. [Mile. crouton. and serve nished gar- tomatoes. and decorate sprigsof parsley. while they are ing. with set. the hardpour 'down top to bottom. two pulp.'] Eggs and Hard-boil some eggs and. A. from but not ripe. Demeulemeester.return them . and boiled round egg.] Two Recipes for Tomatoes some and Eggs too out a Take Cut them good tomatoes. [Mile. and which you them some some good mayonnaise. so have egg half-cases from tomato each tomato.

your eggs. thicken flour to the rightconsistency. drain Break them. pepper. butter. mus- to stir in a mustard-spoonful of it with van teaspoonful of vinegar. the pan and beat them over a together. your a them in a littlebechamel into which into the pan you have put little butter. Omelette Praet. Stuffed Praet. This will in adding salt and only take the Roll thick or with Add right.THE the pan a BELGIAN and COOK BOOK 65 tard. stir them with pepper a fork your in your left hand. if Break wish. and lightly good fire. heat well and. they are make a boiling and afterwards cooling in . cook for three on a minutes Slipthe omelette hot dish. and slip it van a hot buttered [Mme. the take asparagus-tops sauce. if too thin. adding. out egg for Take yolk.~\ Eggs allowing half the an Hard-boil each person. in a little mushroom ketchup. this will the omelette minute.] Toss you eggs the sliced mushrooms a in butter. salt and . salt and water the paragus-to as- and sauce. another a minute. on fold up dish. spread with Omelette Asparagus This is made in Roll eggs Cook quite differently. Mushroom \_Mme. While water.

then stir in the mushrooms. finish up by sprinkling .] Eggs.66 THE BELGIAN COOK BOOK Peel take the out small eggs. the quantity of mayonnaise cut sauce. this mixture. pepper. and these with a yolks. as Keep you cover sauce.] and Mushrooms cut to Pick in small the oven a over half a pound of mushrooms. and poach as many eggs Slip each egg a on of ham.pour and the bechamel with mushrooms. may littlemore \Mme. and tomato quicklywith highlyseasoned \Mme. them through lengthways. hard-boiled Put up into a three whites. sauce. rounds of Tomato toast Sauce and butter them. and salt. Fill the eggs a placethem you in dish with add a chopped to which it. Crumble little chopped with herbs. and separate yolks from them shallow vegetable-dishthe whites over in small the pieces. cut eggs. to are Make the and you may add it juice from mushrooms when they Take cooked. Poached Make some van Mar eke de Lunessen. and lettuce round of the sauce. put them them in pieceslike dice. and add the mayonnaise. them the toasts. place on each a slice of tongue or these hot. and with thick white the stew plenty of butter. Eggs van Marcke de Lunessen. require.

Break not to an taking care on break the yolk. and Decorate tomato. dish. let it melt lightly. have crumbled with a fork. and to have ready them.which \Mme. Place At quick oven moment whites the of minced servingtake them tongue with a or out. half set. one little paper Put into and a let them pat egg dry oven. each of butter into each put a and case.let it get In another a in the butter. To Use Up Remains of Meat Cut as in slices the remains of any or cold meat. and put in it brown onion hot cut fine slices. pour round them thick mato to- the dish quicklywith thick rounds of Eggs Butter in the some a la Ribeaucourt cases. Melt a such in a pork. pan put a larger piece of flour. sprinkleon and decorate big bit of truffle. beef. and place them a on very hot sauce. a mutton. veal. add to butter rolled in onion and soup-spoonful of butter. some ham. and in a bit of butter till the each are yolk. Braconniere.~\ Belgian Eggs Make a some scrambled eggs.THE BELGIAN COOK BOOK 67 you over the top the hard-boiled up yolks. ham. and add it the . pan bit of salt butter an the into size of walnut.

and water. meat pepper. pan. the size of Slice When some an egg. [Paquerette. Have be very meat-extract some pinch in mashed the potatoes. add and yolks Mix it of eggs the whites. two slices of bread and in milk.add a the butter with your sliced carrots. Place the slices of on dish. and sauce them.a teaspoonfulof salt. pour fireproof potatoes. and Add a piecesof veal. you This parts that can little flour. thicken the to sauce use When with the a tender. if and a it.68 THE BELGIAN COOK the wish of BOOK from enough very water to prevent you sauce getting ready thick. the best cuts. then the mashed in the oven. pepper salt. few onions. to It is better at do this Put home than have to it done soak the butcher's. put the dish This all well heated " through.~\ Veal Cake Mince one-fourth at two very three pounds finely of raw veal and to pound of pork. . on small of quantity and is close the lid the saucepan. or is are a good not way veal that is hard. Add. and and them small let it color onions fry them to in another some fried. but let them meat a light. is called in Belgium un philosopher [Paquerette. salt.] Veal with Onions Take a lump in a of butter saucepan.

.

Verhaeghe. put in peeled very dish is served liquid.] Carbonades of beef " Take the neck meat four pounds there is a cut near that is suitable for this recipe. sauce a same fire. bay-leaves.~\ A Use for Cold Mutton take pieces. sieve. center large dish. parsley. before serving. in the the potatoes The is served the and separately. half-an-hour potatoes. and very Let must all this add gently or for to two more stock water vent preon gettingdry. if for it is wished. Cut the in a in small In pieces (square) pan and fry them of pan.the round. cook You may the the in a time. allowing one one-half hours Ten and pounds of to minutes before serving add the at little meat-juice or Liebig. Fry in butter vegetables in dice. potatoes Serve and with it all meat about twenty meat sauce minutes. without being passed through [L. Flemish Spinette. another in it five put a piece refined have fat and fry big onions that you finely . This Keep the lid of the pan and. hours. it you with stew thyme.70 THE the BELGIAN side for of one COOK the BOOK and gently by one-half meat. [Mme. and add all away sorts Cut fat and the mutton into neat all of skin.

the top Fill a shells with it and sprinkleover of each are good powdering of grated Gruyere cheese. your fish and few pickled shrimps.and Add then little nutmeg remains some juiceof a lemon. If the enough. two raw eggs as wish. best slice of crumb and it cook sauce of bread with light layer of mustard vinegar. cook- for an with the lid a After a hour's add half a glass of beer. salt. pat of butter in the oven. Take some some small cases fireproof a and place in each butter lemon-juice with little melted the cases and top grated breadcrumbs. sprinkling in also Cover all with water. of the fish is of a Bake till the golden color.THE BELGIAN COOK BOOK add 71 to chopped. mixing the flesh with and one or ter.taking care boils up again afterwards. them mixed the When meat. salt. of Fish sauce. an three tablespoonfulsof for three quarters thick Let again is not that it of a hour. Lay put a in the middle shell and a them When they colored good . hour and an let it cook ing. add little flour. Fish When all skin there and remains any cold fish. pepper. salt.butyou pepper.take away bones. herbs. Remains Make a a good white and of add a pepper. these are well browned. on.

Lekent. A. approval. min- [Mme. and into the butter they are or browned nicely and meat-juice ten pour water. color balls. and with egg. an little nutmeg.pepper. serve parsley. hours. Lekent.'] . a lot chopped shal- salt. adding lean to a a pound of it and Form them pound of fresh both pork. A sauce served is a good addition. prepared being tasteless. salt.] Croquettes I think as of Boiled meat Meat that boiled when cold is often as lected neg- but. [Mme. nut- with well-spiced let it remain croquettes for pepper.then butter. little stock Let and serve. Demeuleme ester. them gently cook in it for utes. piece of all the about them in the sufficient brown take and let them white in it for with ten minutes. cro- fine breadcrumbs. saucepan.and dip them when a in flour. it will deserve your your I will show you. yolk white. parsley. [Mile.and Then and your of egg and two pare pre- the mixture by rolling Put to a in white ter butquettes.~] Good Mince one-half and bind into in some Rissoles any cold meat.72 THE BELGIAN them COOK decorated BOOK with golden brown. put it into a Mince white sauce boiled meat and thick meg.

saucepan Melt butter in are small fry the rounds E. then and a vinegar. cut in rounds some in squares.] Your scraps of add as meat to be a cut small or roughly minced. about crumb a them littlesausage-meat. till they golden-brown. beer.THE BELGIAN Done COOK with BOOK Beer are 73 Carbonades Cut than the thick. which Let mer this all sim- have spread with mustard. and toast that place another and tered butsome of a corresponding shape. " white or bread have dipped are water too milk. butter Cut slices on of salt beef. Walloon Entree for three [Mme. of first some pepper. still. mixing them the oven the dish in for half-an-hour . hours. you and slice of in not meat. in also a salt. Segnr. adding thyme. and well drained. either them. or. Place but it eggs. and you throw slice of crust of bread. ham. better top . add the two If eggs with dear.'] Make or some toasted and bread. meat into two slices that thin and are rather them Mince then big them onions fry till brown on fry the slices till they Pour on colored both dash sides. a quarter that much. . Scraps [Mme. of Meat must Maes. and with a put them spread the over meat good layer of grated piece of - cheese.

eggs.Verachtert. of flour and flavor this in the it good white sauce butter milk. pepper oven it all well. pork of take one and one- pounds bread them minced veal. adding cheese to strongly.'] For half white crumble Mix one pound of minced of the up. hot. make and the a them in a fireproofdish. put salad round Chicory Cook done. sauce.'] \Mme. Pour dish serve sauce oven. wish for supper-dish.not forgettingalso salt and .74 must THE be not BELGIAN and COOK take BOOK that the a slow become oven " care meat does dry. a it with gravy If you the meat. and and salt.and turn place the then brownish. and If you eat place it this for halfa an-hour. milk. and Ham with Cheese butter Sauce the chicories Then and very gently in one. and it directly. cut three an slices of thickness two raw nearly in the serve inch. Vandervalle. till they a are take put each and roll it in slice Then of ham. and butter.and over yolk of an egg. Croquettes Make first of all a of Veal very thick white sauce of flour. Fricadelle [Z7. the Let it chicory.

make croquettes of egg it.THE when BELGIAN it is very COOK thick add a BOOK 75 pepper. Defouck. and fry with When with have the rounds in it. place lump a the number same of rounds Put a bit of ham butter the the size. and and all the egg.with tin cutter. cold. have Then roll each in white that you and left. Serve hot. any then mince the up yolk of an it get Then lean meat. and garnished with fried parsley. breakfast-cupful of stir in first of Take it a off the fire. then grated breadcrumbs. place a one golden. lemon. round they are on a dressed so cheese the them round dressed both with ham. Cut out some a of bread. in the proportion of of this to a heaped teaspoonful sauce. wine- size. finely your it well veal. into a of weight of egg pan. [E. grated Gruyere cheese. juice of Let or. and in the Mix of with sauce. failingthat.and fat. the indeed.] . of a equal glass.~] Entree (Croque-Monsieur) rounds of crumb or. Vandervalle. with and Butter all the " rounds for sprinkle them with On cut grated cheese half to preferencewith Gruyere. fry in deep [Mme. as to golden very bread above and below.till they become nice color.

] la Reine Get some little cases from to the pastry-cook of sweetbread the cases puff paste. Let the water accordingto boil before the number putting in the cubes simmer makes a and cut all the vegetablesin Let of the same size.four leeks. filling mixture. two celery.76 THE BELGIAN Hot-Pot COOK BOOK Before puttingin then add your meat. skin them a and cut in dice.] One pound of fresh pork. Ferachtert. Hoche Pot \V. .two and can the meat. one one pound four leeks. dinner. rump one pound of veal. It is good plan Cook heat before The water them. which cut are a be filled with to in dice. as If you marrow-bone well. two carrots. on- (flank)of beef. a few Brussels sprouts. like cubes of sugar. only. filling with pepper the sweetbreads in and salt. five of persons. three or carrots. pepper salt. Ferachtert. meat. that will give the soup a delicious flavor. put in and a stew gently for three hours. according or to the size. two three rump ions.till done. two or turnips. for three hours. with turnips. onions. six potatoes. cook two in the water a celery. Bouchees it is delicious and \V a . Prepare good bechamel sauce.

.

in water. half a rollingthe Let them water. and at salt.take great the threads. which slices. pepper. Roll so sprig of parsley. serving. as at Droitwich.'] Take of the two pounds of parts an the breast well a as a or one inferior Put in will do prime of but- piece. Ferachtert. the gently for three hours that time bind the to of sauce with cornflour. for them thus five minutes. add simmer becomes to remove pint of let them if it care for too two hours.two cloves. pepper slices and tie them round inside.78 would simmer end THE add BELGIAN COOK BOOK two bay-leaves. a up the thread in a that the a seasoning remains of butter brown put and the Melt pan lump it get size of very big egg. beef cook and flour. a fat bacon. after in the butter. earthenware pan lump . instead Some with people mustard. Let in then. middle a piece a little square and with of very salt. Cut your be lean in in thin slices of beef Put in the pieces of of each five inches by three. like the sauce be thickened \V. Before Fill up with water dry.] Headless Sparrows must Take and cut two pounds of beef. [A Belgian Mutton Stew mutton.

\_A Belgian Hoche Pot or at Droitwich.B. let them tender. tur- adding salt and When all is cut pepper. a very till the these mix cooked. of nips. been already salted and peppered. neces- for if leaves the preparation little too dry it quickly burns. to and serve N. till the about are pint of tender. let it boil. shallots. moderation. It is necessary very watch that the you cooking can this dish little water one carefully. of a meat on the top of the mixture. in pieces and them a color butter. Take three two or one pound beef.y Gantois nine one (For eight Take one persons) pound salt pork. . few at onions a colored. and pieces about skim. take the so as pieces of to the ture mix- turnips and potatoes.so it becomes a add whenever sary. mutton. and one carrots.THE BELGIAN and let COOK let it color. large turnip. Let add salt meat some it boil up two turnips or Then and one-half three but in pounds of potatoes. add least a pound water. BOOK Cut in the or 79 the ton mut- ter as big as an egg. one large head of . in with slices. if the Add and has pepper these. thyme gently are and bay-leaves. cut pound by into inches three two. make uniform then place the it. and potatoes out are all cook When meat.

lemon-juice. should meat be course eaten at of soup time. too small are . cut or four leeks. when egg. Have ready some fat. and and then into hot grated lard. in with the the in four. the other vegetables cut into pieces of size.~\ Cheese roll and. in pieces. the Butter round of crumbs remain. leave it to cool for hours. them shape into pieceslike corks. dip of your egg. add of yolk of few drops bread. Sprinklein enough grated small whites cheese two slice of stale to and flavor Then it and strongly. a it has grown and a little cold. and in a the vegetables around. that a remove cuttingit in slices. [Mme. This dish and it is soup liquid out one soup-tureen.80 THE BELGIAN COOK BOOK three celery. put them and that they hour first covered to by Let it boil for an three four hours. or fry the cheese-balls in it tillthey are golden. as plates. into the beaten breadcrumbs. water. . Limpens Take crusts so a Litnpens. Chinese Corks and one Make a a thick white the sauce. the meat dish Place in the center serve of the a flat dish. and some three quarters of potatoes To cut : before add dishing. a good green cabbage.not see moderate meat.

put in in the a let it cook hour and serve saucepan. sauce lid a on. four a eggs. it over a cupful of milk. [Mme. when soaked. with out boilingwater. your taste. and the bread oven. the size of and filbert. beaten your stiffly. pepper mixture. and cook sauce. the The with mushroom to is a good white mushrooms. pepper. and souffle. with littlenutmeg. to at add that.'] Cheese Souffle Take it with two and mix good soup-spoonfulsof flour. according to the heat of the pour and the quantityyou it every a now have. pour it your souffle. melt a a lump of the butter. pour Put them in the for of an hour. and when it. which them you add alreadycooked their and Clean them first of all. Butter for one mold. Limpens.'] .chop them.THE each and slice. and serve You must its juiceover then. the top is turning into crust. in butter. salt. till it is well quarter oven boiled. then throw over into the sauce. BELGIAN COOK it well one on BOOK 81 cover with grated cheese. Vandervalle. and yolks of the Add the last the whites and salt. [Mme. then enough grated cheese of four eggs. a half teacupful of milk. buildingup the slices Boil a the top of the other. and own tilltender them juice . and surrounded Then turn sauce.

grated at finely. finely-grated or and on fry them a in hot lard at refined fat. Then grated. and quickly. end Lay them hot dish.82 THE BELGIAN Cheese COOK BOOK Croquettes sauce. Throw pan boiling a fat.} Grate a half a pound of Gruyere cheese. to yolks of Add dust make three Stir in four of mixed very Gruyere cheese. serve Drain them. [Madame Cheese Souffle Emelie Jones. the juiceof Let half a lemon. milk.'] Fondants For two twelve fondants make a white Add ounces sauce with it the soupspoons of flour and eggs. a the thicker of each carrot stick in sprigof parsleyto \Mme. and. car- roll this mixture in shape of roll them breadcrumbs. of it all grow this paste them in Then in little balls with and a roll them of are breadcrumbs. Mix in cup of milk a dessertspoonfulof flour. where they must remain till they good golden color. and Gruyere Let into the and mesan Par- cheese. and Parmesan. constantlystirring. some Add. cold. till well flavored. and a the end cayenne. Make you a thick bechamel it for ten and be sure that cook minutes.beat four . mixed cold. keeping them hot. it all get rots. Cheese van look like the stalk. de Marcke Lunessen.

the dish in one. in a Madeira saucepan Heat double (bain them and marie). butter fry in flour and and of melt them and to a thick adding your a tumbler sauce water Liebig which a will turn brown. the cook For Continue a in this way.] Sauce Ham.] Cheese Wash into very will stand some raw potatoes. for Then at an the end hour. slices. firstthe cheese. put in it a layer of the slices sprinkled plenty of grated with finishing Put a# and salt. and Season a and milk mixture. which must be a very hot and gently. all into with Let pepper salt.THE whole flour BELGIAN and add COOK BOOK then 83 the and in a eggs. [Madame York Emelie Jones. Take nice a cut them which go on thin round oven. and oven.a littleflour. littleflour. Fry half pound of . and saucepan put of mold. dish to the enough the table. and with pepper. for an it cook and a boilingwater hour half. not layer of cheese. Gruyere. the some sweetbreads. and be peel them. of this time put it in the Emelie oven half [Madame Potatoes and Jones. the Boil ham Sweetbreads. blanch butter. let them Take sauce. a medium pie dish to you will find that half the an hour will be sufficient cook potatoes.

the ham. Place all the Madeira ham of the dish.84 THE BELGIAN in butter and sauce COOK when BOOK mushrooms and brown. hot. put the sauce. fried mushrooms. and spoon turn then with into it. some macaroni a with spaghetti. add a them the liquor to or your with your good glassof in the middle madeira sherry. put the and spaghettiround. on that is. if you Break butter. the bluish steam an is hot enough. rises it but oil is the best. Ham with Madeira or V andervalle J\ Sauce Cook pepper. over [Madame Dish of Spinette. sauce. madeira to few drops of good Let when your brandy of ham them or your taste. surround and pour over it with the sweetbreads. place rooms mushvery flat dish. middle of a and ready. salt and ter.roll the white itself. [Mme. egg at a into a little flat dish. using plentyof sauce. butand puree tract. slices heat in the or in this sauce. ex- Make brown sauce. for this dish add to " requiresa great deal of " your run roux some tomatoes a in littlemeat (stewed and some through a sieve) a .] A Difficult Eggs after oil all! use And some yet this is oil on only When fried eggs have not Put to heat. of it . tipup the fryingpan the slip the egg egg over the handle wooden side.

.

86 four
two

THE minutes
eggs,

BELGIAN in the oven, let it make

COOK
then
a

BOOK
stir in the

or

yolks

of

and
on

custard.
as

Then
eggs
as

break
you

the top of this custard
pepper

many

wish; sprinklewith
in the
oven

and
are over

salt.

Let

it remain
to set.

tillthese

last
pass

ning beginthe and
two

Take

out
or

the dish, and
the
seen

top
serve

the
at

salamander,
once.

shovel, red hot,
this dish with
and the
a

I have

extra

whites

of eggs

beaten

placed in

pileon

the top, and

browned slightly

by

the shovel.

CEufs

Celestes

(Hommage Gently
peas boil
a

a

Sir Edward the

Grey)
very

quantityof
as

best

green

in

good

gravy;

the gravy Do
not

becomes

reduced,
have When

add, instead,butter.

forgetto
gravy.

put

a

lump
peas

of sugar
are

in every

pint of
them and

the

done

break with

on

the

requirednumber
Place

of fresh eggs,
a

pepper

salt.
are are no

all in
It

double
a

saucepan, in

tillthe eggs

justdone.
that
a

is

pity that
which
as

England there
fire
on

cooking pots
so
a

made,

will hold

the top,

dish, such
minutes.

this,becomes

easilydone

in

few

Petites Take
as

Caisses

a

la Furnes

a

small
and

Ostend
it

rabbit, steep
some

it in white

water

usual,

boil

gently in

stock,

THE with

BELGIAN

COOK

BOOK When
;

87
it is cold

a

good
meat

many up

peppercorns. into small

chop the
quarter
two

dice

add

to

it about

a

of the

amount

of ham, all
cut to
a

and

the
same

whites size.

of

hard-boiled
Moisten the
cream,

eggs,

the

salpicon with
a

good

white

sauce

made salt. The

with

little lemon

juice,pepper ring of

and

little paper about
in
a

cases

must

have
of
a an

a

cress

arranged,

quarter

inch small

thick; the
spoon,

salpicon,put
hold
it in

carefullywith

will

place.
cases a

Fill the decorate Make

to

the level of the

cress

leaves, and
follows
:

with
some

Belgian flag made aspic jellywith

as

gelatine,tarragon
Color
a

vinegar, and
with with
the

a
or

little

sherry.

one

portion
part and

paprika
the sieved remainder

coralline, pepper;

second
eggs,

yolks of
with
a

two

hard-boiled

rinsed

pickled walnuts, also
Pour the red

passed through
into
a

wire with

sieve.

jelly
it is that

small
set

mold

straight sides; when
when

almost

pour

in the

yellow aspic,and
When
cut too
or

is cold pour

in the black. it out, slice

the

jellyis quite
pieces of
can

cold,

turn

it,and
make

it into much

suitable decorate

size.
any

If you

aspic it
The

cold
at

dish

salad.

walnut

squash looks black

night.
or Strait,

[Margaret

Mrs.

A.

Stuart.]

88

THE

BELGIAN

COOK
Carrots

BOOK

Flemish

Take
as

some

young
you

carrots,

wash

and

brush

them

tenderly as
till tender

would

an

infant, then
and salt.

simmer

them

in with
to

pepper

When
pour
not can-

cooked, draw
in
some use cream

them
to

the side of the fire and
a

make

good

sauce.

If you and for

cream,

take
an

milk
To

instead thicken

stir with
use,

it
a

the

yolk

of
sugar

egg.

add

pinch of

and

some

chopped parsley.

Aubergine
This cooked East.

or

Egg

Plant tomato,

purple
as

fruit

is, like the

always
the

a

vegetable.

It is like the
to

of brinjal

It is

hardly

necessary

pes give specialreciyou
can see

for the their
with
cut

dressing of aubergines, for
can

at a glance. possibilities They

be stuffed
you

white

mince

in

a

white

sauce,
some

when

would

the fruit in with for stewed
or

half, remove
and
sauce,
or

of the

interior,
and

fillup
bake

mince

replace the top, simply
and
cut

twenty

minutes,

in halves

and

in stock, with
can

pepper

salt

they

are

good,
when
as

you

simmer
pour

them
over

gently in
them If
a

water

and
sauce

ready

to

serve,

white

for

vegetable
the

marrow.

they

are

cheap

in

England
and

followingentree
nice.

would

be

inexpensive

would

look

three eggs.boil them pan till cold Peel rub tender. a remove the inside. of rice turned from border Potato Croquettes Cook add your potatoes. or and let them cook boilingfat lard.a make a good lump nice puree. cooked souffle in an mixture oval a has When border place them out dish with mold. a hour.THE BELGIAN COOK BOOK 89 Egg Wash the Plants as Souffle fruit.] of Chestnuts Make a littleslitin each chestnut. half with and mixture some made of grated cheese. then water put them in another on with fire. beaten egg.pounding them first to make and is very a it easier. a crumbs. in beaten finely grated breadcrumbs. then in Roll in into croquettes. mixing both to yolks and whites. beaten. through sieve. Puree [Madame Emelie Jones. add little milk to salt. of an Put or quarter risen.two or through the sieve. and in it and one replace them as the them them by one a you take them out. and are the quantity you Work making and a and milk. rub them and pepper salt. all well roll each let cold. lightly ing accordlittlebutter it get egg.cut Fill each them lengthways. fine breadthe halves till the to and bake for a dash of mustard. of butter This .

and very chopped the dice. in with omit the vinegar. cooked. and Season pepper. and them followingsauce Take quarter of salad oil and equal quantities cream. which capers. Potato Boil your soapy and Dice potatoes not and let them be of the firm. salt. a a of that amount a of few tarragon vinegar. for of duck hare. Hors d'CEuvres " The attractive " savory of English dinner and tables finds its counterpart fish dishes served apparently in the egg a cold we at beginning of meal. hour minced. in the sauce and an let that. When toss kind. and therefore what should hall hors d'ceuvres. finely remain for before using it. put look very in a lattice work Be sure across potato nice.and well washed . Anchovies Fillets of mashed these. You case well. and pour cream it on may this by using only.90 THE to a BELGIAN COOK BOOK good or surround salmi grilledchicken or or turkey legs. some turtium picklednas- instead of the capers take seed. cut them : into dice. celery seed. in the cold. the flourykind. you use good anchovies preserved in salt. Mix vary pinch of salt.

THE soaked BELGIAN take you COOK the make thin the BOOK of 91 the and to away can greater some part saltness. Chop sprinkle a water-cress. lay filletin with sides egg. . very thin. and of put the toast. and them in pile plate to flatten before serving trim the edges. them. Rounds Anchovy Make cold. butter round a a it when Curl it on anchovy and stewed olive. cut an it in rounds. some toast. Make little border yolk of egg boiled chopped. cut center. and it on a in fingers. water a little Tarragon it.and more vinegar then and on (equal quantities) over of lay a fillet anchovy. of the toast chopped hard-boiled yolk of Anchovy Cut some Sandwiches bread some and butter. Biscuits make Anchovy Made as you would sauce cheese to can but biscuits. it into Fill up and strips. lay finger. or. If using anchovy you instead thin you press flavor put make the pastry two some lettuce a between butter biscuits and together with tle lit- spread inside. and cover with Put cress and a finger of under a bread butter. if when the toast butter a it cold.

and pound them well. which all. peck. con coarse pounds of salt. Lay across small fillets a anchovy star each season other to form six- pointed pepper. but it fish.92 THE BELGIAN COOK Patties BOOK Anchovy Make a some paste and and roll it out thinly. be done using the Mock Anchovies When what either in sprats are cheap. which six months is easy do. four Do not England or you wipe wash ounces of coma of bay salt. call Take a a good quantity. with are with lettuce. cases this with with a shallow sauce then you made have good mayonnaise in which and three a put chopped quantity of of celeryand potato. of paste the end Do protruding all of a Turn this up fork. buy would them. I to give recipe for mock must anchovies. turning it upside down Turn the cup Then round. makes fillthe a stamp some the you right way will see an again. and highly with be followed indeed eggs. chopped gherkins. and pretty little edge. edge with and put it on a round. one cayenne All the above instead them with to recipescan dines using sarcan use of anchovies. Take out coffee cup rounds. two a pound saltpeter. then add . and other As a in many tomatoes. anchovies rather expensive fore be- buy. ways.

.

You must add a little milk to occasionally vent pre- the paste from quarts to then add becoming oily. . the bottle is filled to the top do but as not pour in gently as Cork can much and strain good French let it stand it off. and or if you it with find it sugar. sweeten . then as a This good add cordial.and it in cool place. Hawthorn Bottle keep in Cordial is in full bloom. thern must cold water few a minutes stone pound have a a them marble very one fine in so mortar. then and add two a through muslin. and a slowly. good dark glasses of brandy. and put the white care petalsinto put in no largeglassbottle.taking leaves or that you stalks. ten Boil strain for it minutes.94 THE Sweet Blanch and BELGIAN Drinks and COOK Cordials. water. Take a When basketful the hawthorn pick a of the blooms. finest then and stir till cold. it stirring in three of fresh milk. you months. if you do much the better. taste. a BOOK Orgeat of sweet first of three for a all half ounces pound then you monds alinto of turn bitter. place.sweeten into a your as then puttingall and saucepan clean chalice. them home. too Brandy for three is it will hold. bring it to the boil. strong. press When it down.

milk. is used. it there some Leave for three and strain it through It will be blotting paper to another bottle.cover or it close.THE BELGIAN COOK BOOK 95 Dutch Noyeau Peel the finely ones. Lavender Water Take a large bottle. rinds of five throw on large lemons. it a or of six small sugar then have pound of loaf that you of bitter almonds. reallylavender Hot Burgundy Take half a pint of good Burgundy wine. mix of the best these with quarts add six Schnappes or Hollands. and put it passage hall. put . of amberdrachms twopennyworth of musk. two freshlypounded. of oil of lavender. two ounces chopped and pounded. Fill your it in every a and of boiling tablespoonfuls jars with this. Cork it every as spirit.where people weeks. ready drink. spirits one essence ounces of the best gris.and put in it twelve of wine. and three it tightly. into can shake day.and is shake day no month. put in for water a a dark This place.

and under Have buttered some gently for twenty crayfishboiled. When the cream is turned into hot silver dish. but the every manage proportions exact. the thick minutes. Stuart. nas of can by the cream. take four four ounces the through a wire small dish of the fish. and with some a sweeten spice. Poisson a Creme de raw la Roi Albert pass Take flesh For mix a fresh a whiting. pour put a the ragout This into the center. them Cut pieces. adding steam pepper oval ring mold.] .and This one of tarragon dessertspoonful not out gar. that on and hot lid been on. taste powdered If you to like add quarter of the quantityof the wine before boiling. vine- must be allowed a to boil. Fill an thick cream.96 it to THE boil with BELGIAN COOK BOOK dust of mixed sugar. paper.cut inside. very them with lightly tablespoonfulsof and salt. posed com- dish. pepper and salt. and crayfish in with the ordinary a raw enriched yolk of egg. water two to a cloves.heat white them sauce.and sieve. [Mrs.fillet it. Alex. and page 86-87. removing truffles into some three the slices. a Scotch Not lady in honor cook are the King of the Belgians. and so is the time. marine in shell black the line tails.

be : excellent if stewed to in the you following added quart of milk which of the of have dessertspoonful of thicken it with any a good butter English rolled in it sauces. it with saucepan. in mold. off the When take set fire. sprinkleon to chopped parsley. Steam it out. very it back by the side of the fire keep hot. . it and yolks of the tard cus- till you into a get good and custard. be lay it your have fish. double an it for quarters with of hour. knob flour. the fish in the The center. which boils stir in till all is smooth. salt. If you the fish.sprigs stripsof lemon peel. liquor ought be much reduced.and put in your pieces of to hake. Turn and have garnish it.and if you of fennel. Hake and one Potatoes Hake. without mash a boiling. can sauce a which made A is not of the most delicate fish. the three flake mold mix custard.for twenty-fiveminutes. pour and put it as a round it dish. which cold Put must already it. and in a parboiled.THE BELGIAN COOK and BOOK 97 Fish Custard your Boil pepper eggs up and the trimmings of Strain a fish with add the Pour milk. some Meanwhile puree potatoes.

paper the fish. and dust kle sprinmixed each fillet. Take you dish. add a to the vinegar whole and a black and with good sprinkleof dried Pour over over mixed herbs salt. To Keep Sprats these may be A and to of largequantity bought cheaply Put on kept for warm some weeks by this method. so they beer use will in become vinegar do not some equal quantities. a shallot minced. you pepper. what think sufficient to cover your sprats. into tightly loose. a Take your liquorand the fish. not each a fillet up that and to and pack tightly. bunch bay leaves. and Clean the tails and heads. or indeed fish that rolls up make easily. them salt. use tarragon sprats.tie . and medium for hour and a quarter (for a pie dish) in moderate oven. in over a vinegar remove much the better.tie bake piece of buttered an a the top. pepper. the thin rind of if you can a lemon. a small half of bruised salt and so thyme. if must like beer. equal quantitiesof vinegar and you water. pepper. dry them well. on into fillets. and chopped parsley. quart allowing for wastage . a Roll of spice.98 THE BELGIAN COOK Nice Skate any BOOK Very Take skate. lay pour them it deep dish. or. and stir in for every of liquor a small saltspoonfulof mixed four spice.

you afterwards the fish require. eat- sprinkle on some salt. case double Put saucepan to in any do out them the very slowly. in them a cool in a for two hours. They To keep good four for a Keep Mackerel that Week can It sometimes happens fish. use as aside cool.and three .THE BELGIAN COOK let them or BOOK bake cook 99 large oven paper over or all. it thus : a pint of vinegar the up with six four a cloves.liftingeach When on piece carefully a the fried each lay the fish your deep dish.and When mackerel each be of it to mustard. very Boil you get a great wish quantity of to use this on. which it of the should be herring and or mackerel. and minced Then into thyme. Lay and your prepared ready for piece an ing. made saltspoonfulof salt. fresh. this is boiled put cool. with paper such You can as you use jam heat tied down. . skin fins. relieve bones. Brown Dish of Fish A Take your fish. four bay leaves. and liquor till all Cover pots. and will take fish to weeks. a same scrap of mace. in fish. well as over pour piece vinegar for is covered. cheaply. required. fry hot the fat. It may hour before using. and it later Pickle peppercorns.

a out the lemon not pour all hot dish. wine dry pour darkly serve Just before you wish of on to add take If good do glassof claret.and to Burgundy. adding . the flavor of the stir into it a or a is very of excellent if you dessertspoonful soy. chopped shallot. pep- piece of (Cut lemon peel.or peel.pepper Cut bottom of each fish in half across. fish is nice to teaspoonfulof a This follow white soup. mushroom brown ketchup. pepper up the dish with water or of piece. brown quarter two of a pound of butter and knead when a into it tablespoonfuls of flour. sprinklebreadcrumbs. with After that time strain off the and liquor. sauce you wish put wine. and to dust mixed your spice. in neat the boil and them in drop in simmer some Let fillets. Bring all this fish. milk and put a them to chopped salt. and them simmer. your with liquor. good sized hadwater.ioo THE BELGIAN COOK to BOOK quarters salt.between and on butter. and parsley.) for twenty colored a minutes. pats each and salt.add to it. to which an you must put boil for three pepper and of hour in water. a salt and of per. add it enough browning Then to color it well. well mixed. Fill milk. Baked Haddocks two Take all the cover trimmings of with Add and docks. a lay them in the pie dish. and if too gravy.

.

102 THE BELGIAN COOK BOOK The Miller's Cod (Cabillaudmeunier) Cut Put your to cod in and slices. this all heat cases. is very in.wipe and pour over drain the fish.and to remove all bones a and and skin. the skin. them fry in This good piece of butter. when butter brown in saucepan. roe twenty-fourhours sauce. a roll them in flour. pepper one salt. Remains I of Cod Take Put some your fish. good. in sprinkling pepper and good thickeningof grated breadcrumbs. . and them sauce. backbones. gentlyby the fire and turn it into with chopped parsleyon the top.and the juiceof if served in the lemon. in small pieces. add salt and Let paper a the cod. get the salt to Make from the mayonnaise adding the it the herrings. adding and chopped parsley. some Dutch. dish that it is cooked Dutch Herrings cold or some (A Take remove dish) salted etc. for at Lay the fish in to milk out. least a and herrings. it is colored.

made of to some sauce.THE BELGIAN COOK BOOK 103 11 The fish above recipe but. flour. all the remains of mashed the fish and heat and them add milk it is in Make white Mix and do in some potatoes. into roll breadcrumbs. them butter. of Antwerp. serve as Schmidt. crumbs breadtill over it. for fifteen it or it is hot through. Then can be followed mixed it for making let it in rissoles. cold. mixture a fireproof Bake and M.] . is. and sprinkle minutes. that and this with the fish. them grow balls. after form throw having into them well. ill Take butter. the not forget pepper. [Mdlle. and boiling fat. salt dish and so quite Place moist.

.

.

.

M. eight away or quarter cook past with you dinner? book her to Then in your be the to the this very consider 107 I take it that junior .30 a P. roots to feral raw type while cuisine. unless detail. cook can recipes for by the hardly not in such and inexperienced too to cook. rives ar- suppose at even 7. let fly your smile (the and kind say you is am practiced by delighted you a bachelors' have come widows) like for I this. your to act. moment of poignant that " surprise. husband dine He at telephones Let us that he an is bringing more friend rash you 8.15. Because there your dining-room reason furniture the is Early English. do " mind melt hand.PART II The second half of this dishes little book that can is be composed made But to chiefly of haste. pay much revert attention to an details not were if she say eaten does wish of early. that at takes great Let trouble us with suppose 7. where the meat was the burnt. he brings a friend: the a perceive must the ter bet- unexpressed than corollary that In such best dinner be usual. should be is no why And it cooking early English one too. certainly will be.

they will never anything wrong. viewed a eye to resolves futurity. from the look made-in-a-hurry there are of dish if it is decorated. I have to gentlemen in the ing com- dine. if is to shortcoming be concealed from them. What " do?" ! Ah Madame. Ask husband the sleeping partner house for an what there you is in the extra to a dish. Annette. radishes. If you your all set china have meat all. and besides carrots plenty of can use motifs in that way parsley. your of course. being the in senior. poached shell. minced . and to we have no meat house. and if tice no- Madame there But her best." present for* the that the day. and burnt very I wager the whole solar system pages cold match that you will find in these case. the story of the great Frenchwoman: some Helas. no white . in dice. and it. will talk is at I will cook at my best . the recipethat fitsthe with an A piece of veal. itself into in your the top. a creamy that delightfulness egg. cut One beetroot. you. I would recommend into rather the menu gentlemen be beguiled any doing in the talking themselves. you You " simply hoodwink friends with the fish and know vegetables. melts on mouth and at new-laid in must a maybe. for then their attention It takes a will be away engaged.108 THE BELGIAN COOK BOOK partner in the household.

.

and so must dinner. anyhow. you must agree with M. themI worked souls Good who dinners nowadays. think that though things do come romantic certainly not. and end with this couplet: A Maks douce woman and and a fu' bide wame King cottar at hame. that kindness for to the influence extreme hunger its in own. him Luck. the this of little tion collec- (formed friends) of miracles will through work our Belgian are miracles. man being to interpreted.no THE BELGIAN COOK BOOK wish of a meal to owe its relish it solely have the form. there not plenty by by those selves. at means that if you want a stay his home. Which. " must a beautiful ture na- all in-Itself I it must exhibit idea of Thing- an easily assimilable am convinced. .

in slice them. it all come the and to serve. cut them put lengthways. Then few pour and fore be- them soak for let day them them in vinegar. the boil before taking it off [Madame in StappersJ] . man- medium a sized potatoes a the add bay leaf. a serving them. same ner. putting dish. a and. Cook sprig all with of thyme add and a chopped pepper. a for each Skin person.Hors d'CEuvre and (Herring Take and some Mayonnaise) one salt for herrings.] Carrot Soup Wash treat two and scrape a pound of carrots. them good mayonnaise sauce. salt. [Mme. out them. to take a the backbone. onion. an gently Put with it cook on till tender. soak open them day in water. and a water. Delhaye. in lie for on a minutes over milk. a when of and it through the of size in a pan a lump leek butter a of egg. then to Let pour gently puree for of three carrots or minutes. chopped sprig four let chervil. pass cook sieve.

all washed of castor half to teaspoonful set on sugar. Then a and let it simmer a for basil hour. is put or should little mace after in. your it and the any fire. it into tureen. pour in. with and as instead as the and a liquor of the oysters beaten egg well the oysters. but is made onions flour shallot. and add soup small a cabbage.ii2 THE BELGIAN COOK BOOK Sorrel Take water. Ostend Soup of this soup it is a There with made are many varieties to be met in the of to different hotels. with and plenty It A of cream and never oysters boil added the no before cream serving. throw it. an chopped. more add seasoning wish little half water. turned re- fish the pieces pot. Let it simmer you for twenty and another or a minutes. and serve. cook soup five minutes. Put onion. is usual.~\ . added at the last moment. strained. \Esperance. with shred bit of marjoram them a handful for of well washed skim sorrel. and turnip. a Soup or a quart of bouillon a of a meat extract and Fry in butter carrot. but and white soup. trimmings. milk A simple variety of cream.

and sprig or and of ten an two chervil.] la Vedette globe artichokes Take out in salted center water till they are tender. then add as much require. Hasty \_Esperance. put same and an tureen and the yolk of water egg in it with a bit of butter pour size. and dish. handful of sorrel.besides which [Madame Artichokes Boil some a Alphonse F. through serve tammy. mix of hot you serve them with fork of and meat in a teacupful strong soup as with extract in it. tablespoonful in a in milk pan.] Soup throw that the four lightly Into a quart of boilingwater so tablespoonfulsof semolina. separated. again for minutes and burning hot. Take a a quarter the of hour. pepper. even the on ing leaves. a to lump of butter. leavmove Re- an fringe of leaves of the choke as the outside. Throw of well washed in three medium a potatoes. it at Quickly once. as much Put them . as wish. Bring pass the boil. with the pepper grains are an Let it boil for salt. pour in the semolina is a and pensive inex- This made quickly it is a nice one. you can. for quarter heat salt.THE BELGIAN Another COOK Sorrel BOOK 113 Soup moisten water as a Take them you a of breadcrumbs. simmer a hour.

sieve.once bake the potatoes baked. of milk. and a half flower. removes Instead all of currying these vegetables (which . tablespoonful an stir in the yolk of egg and presentlythe white. COOK Toss in cream cream some BOOK back a cooked and peas in butter. then mix them artichokes center cream taking up and peas your again put as in your as in the The of each.] Surprise Potatoes Quarter cook of an hour will suffice to prepare and are this savory Take and surprise. clean remove each in two and Melt the inside without an the injuring skin. Then and salt. their fruit soon [Chef reconnaissant.ii4 THE in BELGIAN steamer.a teaspoonfulof a grated parmesan. three large potatoes of symmetrical them. cauli- handful of peas beans. mixture twelve which Fill the empty the or ought to rise puff out minutes. two half ounce of butter by a the fire. cut size. add ounces of potato passed through pepper. the As a artichokes rule both too young. Vegetable Sometimes a Salads one has each a few leeks. and their people cut vegetables too late. to must necessary for this dish and peas be a good be one. potato and skins with in ten well beaten. is but not much you can get in.

pepper.THE distinctive and toss BELGIAN flavor when from COOK BOOK cook them salad to 115 them) a gently. dish curry is improved by one side can of this The are vegetables that large marrows. into each pepper let's pulside infine egg. . only just set inconnue. with advantage cut into cubes. grated on quite thick. inside a them the stalk side up cut out tomato slice off the top with a with sharp knife. Scoop inside yellow part. Break Take the teaspoon. and [Amie Stuffed Carrots carrots. sprinklewith the tomato and salt. The a of wire you a will pass thick through sieve and it will be liquor. more. turnips. [Marguerite Leblanc.~\ Take them each the one some good sized and about and ing after wash- well across cutting off the two out green tuft. egg Put this mixture oven the top of each or and so place all in the that the eggs are for three four no minutes. much a them can cold in good an If you give the yolk of Any cold sort. dressing. cheese till salt.mix it with and some bread-crumbs. potatoes. meat egg it. parsnips.so the better.~\ Tomatoes Take Turn some a la Sir Edward Grey Hommage not fine firm with a tomatoes. cut from and the a half inches leaves. and very a ripe.

which in the steam are them very not like that. if round so it is necessary. much Put a Open skin as tin can of tomatoes are and remove as you if they the unpeeled kind. fill been with hot chopped mushrooms. and The used garnish for soup with sprigs of scooped [Pour carrot out are leaves. but quite soft. and keep the heads. will be cooked and will drop off. Then the ends Place tie the bundle of stalks them even with tape. In this way tender. in the dish handful of crumbled brown bread . ing in boil- with the heads juststicking out. to insides that you be flavoring. dish. keeping that it will stand water upright.~\ Butter a china preferably a fireproof pie-dish. [Pour Tomatoes in Haste la Patr\e.] Asparagus One touch should the warm not let the Take to tips of this vegetable your water. a dish. water bundle. drain and placing each Arrange small have its small that circle end. up Take then of on the water. them. and the tipsalso. cases the smaller Then very gently till a them out little tender.n6 THE BELGIAN of the at COOK redder BOOK leaving a form the case part and end. a piece to stew not the bottom. dip the any stalks in remove dust. in a have on a tossed in butter. To Cook la Patrie.

.

rice it. of each mold sprinkleover the top forgetsalt plentyof chopped parsley. it THE BELGIAN COOK BOOK Take on a off the rice. pressing the in the middle egg. them the water boilingwater Heat for for a a minute. sprinklethe grated chees top of [Pour Rice with la Patrie. put Then all. the some Set the tea-cups to cook eggs more are in the oven. parsley. keeping it hot.salt they your have sauce Do boil.n8 cheese. very into and tender.] Eggs Boil Fill some some rice tillit will press teacups with a closely together. thicken . then leave a hole raw and into each hole small yolk. but when it simmers been heated put for in the ten When minutes. and a if you the inside of the cups with and little butter this will be easy. and pepper. out when them justset Turn rubbed and no press rice. drain dish and pour over it. Do not and pepper the ingredients. to season [Pour la Patrie. very not stir in four of salt butter. and and on white. well pour down. have them of the teacups. more.'] Broad Beans in Sauce young Take Throw pour one your shelled beans. it your on thickly puree. pound and one-half a pintsof milk. then of beans ounces away. little chopped let the milk beans.

broad fried sippetsof bread. of dipped into breadcrumbs. pour all on hot dish. shreds the of pepper. vegetable Fill up brown as much the choke force and a with sauce the mushroom flavored with stew gently in bunch of herbs.'] Omelette of which Peas add and one Beat of up three eggs. keep moving you gently other fork some while cooked sprinkle in with peas. and pour a thoroughly.THE with cream. a Remove and ham. to ful tablespoonmix in and with grated cheese. BELGIAN COOK and and a BOOK 119 the yolks of Take and out two a eggs a of tablespoonful it to see bean eat if it is Garnish cooked. mixture. and leaves as from you can. [Jean O.] Brussels Artichokes Wash well some globe artichokes. the omelette it pan.and boil them Meanwhile make a in salted water.~\ . room good mushroom. over. highly seasoned. center cooked butter. mushfew the of filling. salt. R. [F. Slip it off serve to very dish. they must first be skinned. Butter an pepper. with be if so. \_Aimee. you on the hand green The omelette will be cooked two by the time have a sprinkled in hot handfuls. in the same Old but beans can treated way. fold and at once. salt.

for the a Make sauce.120 THE BELGIAN COOK Salad and torn as BOOK Belgian is merely endive. add cream. Brussels [A Grocer's Wife. sugar with the pepper. and on the over poured eggs then slices of hard The boiled placed it is the top. the yolk of egg and a of tablespoonful holding the you pan just off the fire with the left hand. and eaten fork. in salt and pinch of are and Then toss carrots this till they an tender. to is done Belgian asparagus cooked vegetable a bechamel the dish. a dust of nutmeg. by adding sauce. washed added here and apart well as with the red nary ordi- peppers there salad dressing. add melt and the butter extract season stew enough to water meat to make ficient suf- cover a carrots.blanch in a them pan. the with same same preparation as add half a the Then but add seasonings. When it is well mixed and pour all vegetable dish sprinkle over with chopped parsley.'] Carrots Cut young carrots in small some pieces.~\ and Eggs above. while the a stir with out on right. in salted water. Carrots [Jtnie reconnaissante. with a giant asparagus is used. which pint of white of stock . will be enough for small bunch carrots .

serve This is nearly good young use old carrots sliced. Zoeben. the and a stuff it with forcemeat Let have. go them till nearly sauce (for they will you remove cooking in the hot the after at once. flavor it rather that der. or Make them weak and stock. A along the dish puree of potatoes surround them. and seeds salt. but some white brown put each one is best. ten- strongly with made it is well well. well covered tender on the cucumber side. tomato sauce in a saucepan. them from as fire)and if you ones.instead of the [M. Peel a cucumber. pepper. stirring the beans are incorporated. gently in When and tomatoes can stock. so mustard. then break 121 for fifteen minutes eggs. When them reduce from that the to drain liquor (keeping them half its hot) and quantity. in taking Let on care they fall apart set other.Vanderverde. open pots and put some toes toma- in water.remove that you it cook over. \_A.THE simmer three from them whole each BELGIAN COOK and that cook BOOK. any it.] Cucumbers Take to two stew and Tomatoes earthenware in one. Put .~\ Red Haricots Soak stew a some white till tender haricot-beans in some over night.

a spring or two of parsley and them in in. and the and Bake et settingit oven sprinkle on grated top mixed bread-crumbs. Flemish Peas peas into [Elise Jean. before some the puree in the dish to be baked.but the contents shake from it every and prevent burning. rub them through a sieve.] a Potatoes la Brabanconne Boil add a some potatoes. salt. serve with three-cornered piecesof [Elise et Jean.and a tablespoonful of cream again. pound of potatoes. sprinkling at mix the same time a dust of nutmeg Place and a of grated dessertspoonful in a cheese. gently for to twelve minutes do the pot then to stir it. one or and cheese and a two pats of salt butter. put them pan together in simmer water earthenware close covered gravy. till it is golden brown. toast. couple of minutes. together in butter having been and the them.~\ . to pepper.122 THE the beans BELGIAN and COOK the tomato BOOK heat for back a add and sauce. rub through a tammy Chop a shallot. cook first well drained let not now from them uncover Season with ten or pepper and salt and .] Cook some young and some carrots (scraped and Then shaped to cones) an in separate pans. \_Amie inconnue.

sized a to half a pound of it medium or apples. good pork Spinach Take any Fritters " cold boiled generally eat all that with the spinach though people and mix it thickly there is " yolk of egg and a littlerice flour. when It is the with fermentation or taken place. in about six time. salt. closely weeks' It will be ready bacon. boilingfat. and salt. the whole crock juniper berries.THE BELGIAN COOK BOOK 123 Chou-Croute Take as many white cut September cabbages remove as you wish. and keep has it down with weights. trim them. sprinkle it with pepper. on Fill up in this way. out. bit of fat bacon. you may Have ready some add a little powdered sugar. wash them very in halves.vinegar. and the stalks. put the lid.which and be tarragon gravy an put it to simmer or over and water. Harlequin Cabbages Shred add two core some red cabbage. them and coarse thoroughly an shred crock pretty put in finely. It should cook for hour . If the Drain fat is hot them enough the fritters will puff serve quicklyand very hot. a Procure earthenware layer of cabbage.minced should in some out withfinely season skin. vinmilk a pepper. and drop spoonfulsof the spinach into it. with egar.

while Cut cold some Put a couple of thick you root. boiled tilltender put back of nutmeg. slice them. gentle fire with salt. some some potato. and same serve colors has is by side in the and dish. Salad boil hard. build up two piles of the different each per. put lettuce it. on Finish of white pour of egg the top. Little Towers eggs on of to sauce. and tomato into and Peel little inches your eggs. pep- things. and mix on a in salted water. round and the dressing over Friday egg. some and fat then or butter. but . beetsome make a mayonnaise cucumber.pepper. cream Puffs for a Make a batter of beaten as a dust as of rice you can can flour. then dust some separately green cabbage. the red cabbage has a sour the green nutty flavor which very agreeable. with the parsley. almost Roll see this batter it. of a raw salt. chopped Between sprinkle grated breadcrumbs. slices.till about slice you will high. thinlythat it into you through cooked Cut rounds and put on it any vegetablesthat you have. the two Let it heat side a well. all rounded ends cup. salt and out much so give.i24 THE BELGIAN Cook COOK BOOK gentle fire. a cleaned. a tiny scrap mixed in shallot. chopped.pepper.

.

your sieve stir it into the it in milk Take fish and water sauce till cooked. with Make brown it flouring salt.artichokes. sprouts. good if dressed well Mince and in this way. but the summer.'] Flemish This Sauce popular sauce with is composed of of egg and melted ter butwith thickened yolk flavored mustard. heat quicklyin [F. of thing prepared in cold substituting cooked the fish. Cook sauce. and simmer it up juice.let it soak to cooked ordinary salad first of part of the salt.then lemon large glassof red wine. R. cold potatoes. covered If the fish is salted.pepper.126 THE BELGIAN with COOK of strips center. a fry a shallot and a it. BOOK lemon sauce. . peas.laid with the bowl and with cold apple. beans. cauliflower. then to serve. a Decorate peel laid in lattice-work down the [Une epiciere. sort dressing. add and dried herbs. and the fish roe. it is used greatlyfor fish. with [Amie reconnaissante.] Fish To Dress Coarse Any a fish is sauce. all in milk This is is a take away the greater same winter dish.] Salad in a Flemish This slices of is filletsof herring. beetroot. some few drops of it.

etc.THE BELGIAN Beef COOK BOOK 127 Squares If you such as have a small or piece of very good beef. If you of an are curry.'] Cutlets for those who like curry cold cooked roll pieces. [Une Imitation convent. bread..] . cutlets and same fry as you would with with taste. it into Have and grillit lightly of toast. you A dish that I have done flavoring is the following. It is great saving instead of meat. ready on some a squares buttered of and on hot.and them in a cutting them white with in a in small thick sauce which Put have to strongly flavored firm. lay these the top. squares amie au rounds. and can makes or pretty be varied by using capers in chopped gherkins a instead to cut of horse-radish. or or The thing can is be done macaroni cold fish spaghettithat anything that already cooked. it aside bind a get the hurry you can with yolk in egg in the flour and Form into make thick batter that a way. real cutlet. Take any vegetables. insipid to au is the \_Une amie convent. more nomical eco- rump to steak cut filletof beef. a at a clear fire. it is squares. and on hot dish with of that and a bit steak the top and a slice of tomato much peppered This salted a small dish pile of horse-radish.

Pour a the kidneys and finish tatoes po- with powdering are of chopped parsley. a littlerice flour in in the an cup juice of which lemon and the beaten yolk of egg^ . Vanderbelle eaten with \_Mme. part Take of pork or veal good done and brown in this in your are piecesof a fry them butter Put till they in a good golden color. bay leaf. a Put when to fry over not brisk fire and it is browned. stirring liquor Drop and it of through a cold half water. put in the kidneys for three Take them you out four minutes. a soupspoonfulof Mix it well. Mix well. Fried this dish. or but burnt.a whole is cooked the a carrot. adding slow Take sliced onion.a little cayenne if too pepper a salt. Pigs' Trotters Genotte. leek. and the sauce over Madeira good little of chopped parsley. pepper. able to Cut them longways. and a a them a pan. hot and to keep the them for were a minute cooked dust and while in a add butter they wine. thick add gravy. the salt. " let it all simmer gently over but not fire till the meat boiled.] in Blanquette is meat Any way. pass a pieces from sieve. coveringthem a with water. so from to be take some out the threads butter on the inside of them.128 THE BELGIAN COOK with or BOOK Kidneys Use Madeira either sheep as pigs'kidneys.

finely rub it minced. Put leaves to trimming of the vegetable into the pot and serve as mer simsoup. some seeing that salted water it is very clean.THE stir round moment BELGIAN COOK in the boiled BOOK 129 quickly. round take bit of cut garlic. Before it. Put and serve meat again for a it with potatoes.then put the tongue . ering covserve the lid. a table vege- dish and a pour over it letting it is stand eaten. while Put on have boilingup. stir in To be a little lemon with juice and Cauliflower cauliflower stir up a the sauce. a good white adding the yolk of the sauce. the Pot Loin Put in an of Mutton in earthenware a pot three shallots. drain them in the a boil till pieces. for few moments by the fire before Herman [Madame Tongue with Noppen. it close and as the side of the pot. then and sieve. and on flavoringit with nutmeg. an basis sauce. some well a lump of butter.~\ White Sauce outer Ox Spinach and Boil the tongue will in salted water tillthe skin peel off. simmer for the loin and put six hour chops a quarters the pot of with an on moderate you fire. put in and and salt.pepper Divide three rather in to fat gravy. as served : la Aerschot follows Cut your into medium you pieces. tender. for a vegetable Put the Make egg. Take this off.

stir well. put the a pass the spinach through an sieve. water on salt it well. and always stirring. and you garnish as well with in butter. spinach. pepper. so that it makes good cream.which Serve heat for six minutes.add in the lemon sauce of the liquor.lay them in fine breadcrumbs . it with tongue. a drop little this yolks of juice. back same. then then a bit of butter enameled saucepan.] Fritters If you cold meat. have must in the and spinach which stalk. a and salt. liquorto a you prepare an Take it and piece of butter it with some size of melt mix two of dessertspoonfuls ground rice. little croutons of bread fried [Madame Veal Herman Noppen. and dip the slices and and potato into it. and throw boil. The you water freed be mid-rib boiling and into the fire brisk. the When tender.i3o THE in the BELGIAN COOK simmer while the BOOK the egg. poured way: two eggs. add the little can pepper. have you only a can little piece of veal a or other make very a presentable dish thin slice of meat in the and following way: each to Cut spread on Beat side of it a have egg layerof some mashed tatoes po- which up you an added tomato sauce. tongue whole Serve the with over it and the spinach done Put in the following Wash spinach in running water some tillevery to bit of grithas from gone.

Prepare naise mayon- and salad of lettuce. sauce. take in the the onion cooked cloves.and all half at good red together for and in which least twenty serve minutes.~] Cut some slices of cold bit of lamb. and should be dish it an earthenware la pot. keeps the slice and mutton Put as salad roll the as tightly you Lay the rolls closelytogether . Clean when fried and way. la table under hot cover. salt. some is rather cook mushrooms. the that each can.THE BELGIAN COOK BOOK in 131 fry them Send them till a to good golden color a plenty of fat.~\ If you and have way are obliged to of hot dish in a hurry is no only a piece of using which inferior meat. [Pour Stewed Beef make a Patrie. meat over cucumber. to cannot give a lettuce plenty of sliced moist. cloves Stew out was in it. up them and liquor to minced.or a onion bottle three four wine. [Pour A Mutton Salad mutton or Patrie. can.a or of spices. an your beef. their not lightly. ing remov- every fat and skin that you of the unless that a destroys the firmness if you the add for on slice. Add with of pepper. cut in small dust but pieces. there better Brabant and add it than by dressing it in the expensive.

Brush to with put with them bake nicelybrowned.] and sausage Potatoes meat cooked a in mashed toes.132 THE BELGIAN COOK BOOK in over a dish and them. free it from like bacon a skin five-franc or piece. plentyof la [Pour Sausage Roll some Patrie. Sausage Half you meat a [Pour Patties meat Patrie. potathe till each making potatoes over roll for milk each and person.] Ragout Take fat and any Cold Meat cold and meat cut that you it in rounds some have. you have lean added. use if you and happen vinegar to have it. taking la long journey. roll of butter. a little of that should all to be some I should to tell you put a boil in butter in boiling a Make gravy water sauce of flour and pan. If first of water. lay half of each an and stew fold in Steam gravy. adding that. for quarter of hour.~\ pound Make of sausage some of any of kind that the like. rice on ham. for sprinkle a This way very little salad meat dressing ful use- of doing for is very on a or taking to picnics. on rounds round or paste. over.but failing to in equal parts thin . Decorate gherkins on la [Pour of Patrie.

.

Hoche Pot Slice add and any an onion and fry it in and butter tillit is brown freed and you may . Cut pieces and roll up slice of bacon lay . put it to bake make a in the veal or Then gravy brown sauce with any kidney that you pepper have. salt. a they must be added the with been small boiled quantity of in. four Truss ten fried bacon.two an cabbages. and cook and some mushrooms is to in it with salt. a some large wineglassyour of sherry. ful ounce of butter.i34 THE BELGIAN into which COOK BOOK have stirred oven. neat take them have them. piecesof pork skin. cover kinds of them of mutton water from fat it with throw into vegetables that carrots oven have. the liquorthat they have Pigeon Take two and Cabbage Rolls slices of pigeons. cut into pieces. bechamel sauce you some grated cheese.and pepper. put it in the saucepan another boil until to some white are haricot when beans. In green cabbages. in each out. they stew tender.the sauce be served with the grenadine. and and cook gravy. geons piin a them Then in butter for minutes them fireproofdish. Meanwhile Drain some the cabbages boiled them in small . in salted water. but sliced particularly and to turnipsand cook.

put it in brown served sauce covered closely gravy good be or with the vegetables. be used to stuff cucumber. To it in the Belgian them good white turnips. the some vegetables. \Mme. pouring half " over liquor all in of the before they were the wine oven cooked for ten in and the wine.wash ones and scrape cut them. or fried. If an this it is meat improvement. pour ten to a minutes for have or in the and leave you another stock minutes add to serving. crumble a raw eggplants. teaspoonful of extract half a pint of \_Une refugiee. . It is the lid some being take that makes the meat do take flavor from way. but and bind it you should the then up the meat with yolk of egg. Shoulder of Lamb a Georgette. to put half water. small cabbages.THE the pigeons BELGIAN COOK BOOK them the Put rest 135 on top. put small Take some in whole.~\ Remains If you into them each.to closed with it. that is. as of Sausage a have a few as inches of you can " big fry a sausage cut it thick slices in a them and egg lay on circle on a dish with breads sausage are poached and Little dinner good when soaked It in milk. large ones in half. of lamb in a . stuffed with can meat.] Beige a la Braise your shoulder stewpan.

the meat cook gentlyat [Madame Fillet of Beef a Vershagen. from and the pan. of Brussels are Keep sauceboats of onions. lay it dish with pour turnip.in company with onions (already . but sausage meat is good. to the stuffed the same cabbages round time. cut a them remove stalk. make forcemeat Place hollow in the and fill it of any kind. trim to neatly and some it in a braisingpan sauce cook you very slowly in added a good of brown to which have pint nips tur- stock. center off without leaves.simmered cover on with the slowly. pepper.136 trim the with THE BELGIAN COOK BOOK in half. a prepared by cooking chopping fine. puree sprouts and puree These water.~\ An inferior part of beef be made to taste excellent if it is braised. or the vegetablesin then with salt.and cream. that is. carrots rubbing through sieve and the over with a little good milk.] la Brabanconne it Take set a whole filletof beef. and Put some in neatly shaped of hot in two a carrots and balls made mashed potato a ready al- fried. of the brown the onion sauce it the add puree.potato cakes round. the then in heaps puree sprouts [Madame Stewed Beef may Vershagen. on a To and rest serve the fillet.

] Beef Stew some and say to a Apricots three your beef. . Take it well. handful of them well but be sure apricots.and saucepan quart of cold water water and sprinkleof salt.for an hour. and then and put in Flavor lemon salt. for a first blanched the stew. pint of liquor a level Throw in a spoonful of white the dried first.THE BELGIAN COOK BOOK 137 fried) and well washed turnips. Put on piecesof some carrots and whole cut also can small cabbages in halves. adding pounds of steak. pound of good put an steak. and ley. wine. the meat Then and off the in a liquor and rub it pound barley mortar.pepper. you wash This dish is generally accompanied by leeks. which remove you the be For English taste sugar could omitted.a glass of good red [Une refugiee. [Seulette. before the the rind serve of half stew. sugar. strain and let it simmer for two hours. shred enameled a it in small with a pieces. pearlbar- put it in cold Take a enough it in it. and add Strain the to from ley the bar- this last the meat.J For an Invalid at This it will be wash to cover must be begun least three two ounces hours of water before required. and if you give it. a few with moments. in tea- gravy.

] Eggs a Cut than a out some rounds egg puree of bread would of be. cro- Sift serve white sugar them and very hot. F. very cream. a through with for some sieve and make and into salt.put serve of the cover. a When in they are roll them for and you moment grated and moment dried breadcrumbs. green Poach very fresh egg each and puree slipit quickly. [Madame Invalids' A. good While deal larger are poached a these frying. Rub thick a Boil them puree till tender. squeeze a cloth. a .] .138 THE BELGIAN sieve the when with COOK it is its smooth BOOK through back cream. just some would over quettes. on. a puree put it into pan liquor a and a gill of and Let it in a it simmer cup again for a moment serve with lid to it. pepper crouton. the pieces in milk three sweetened and flavored with well vanilla. cut If you in have soak little breads each one four. as dip them for do a in boiling fat. [Madame M. make them Brussels in a sprouts. round. for soaked hours. and under a hot A Sweet some for the Children over.

way. puree and on passed through the top in the thin lemon same sieve. twenty-five perfectyellow plums. gently some for take and stone while Meanminutes.] Yellow Plums and Rice Put half a pound of rice in hot is tender. flavored the rind of half lemon. a milk Beat till it has the lightly ter but- absorbed all it can three eggs. on When the top The quince (heated) almonds with and serve with same chopped can hot. skin very heat you them wine and them have in half a bottle of with a lightwhite that seasoned . of the eggs and add powdered all in sugar well beaten. quincepreserve dish or the bottom circular fireproof it to bake add some some and hour fillup or with Put set for half more tillset. four eggs of sugar. [Chef reconnaissant.THE BELGIAN COOK Custard BOOK 139 Quince When a you have quince preserves a by and you this is Make quickly prepared dish. dish be done with a apples. Put a the rice into Cook it this mixture place mold. a and yolks of and beating in lump of fresh the size of the whites pullet's egg. Apple is put with and it is decorated some peel cut into stars. a good custard a little essence almonds Put your and two ounces of at powdered of custard. with a pint of rich milk.which a should be stewed.

plums strained the top and pour through muslin. Turn on rice.put round yellow sauce. Delicious half of each pancake and [Jean O. and fit to you to should table. melt a quarter well pound of salt pour ounces or When melted it into a basin Beat eggs sprinklein the nearlythree three of flour. set to spoonful the saucer on or each saucer in oven on for a minutes a no and done placeeach put the platewith If you good lump of apricotjam pancake saucers. have on one apricotpreserve fold it up. four the on yolks of Put bake large small whites and incorporate a them. each. not Whisk allow and it it even the fire tillit froths.] . Very good Pancake cold.but do simmer. [Madame Groubet. proper pancake a a saucers go half of pint of sweetened butter milk with and up and it.HO THE BELGIAN out COOK the BOOK the the little spice.] Sauce for Puddings To a pagne large wineglassful (say a glass for chamof new wine) of over Madeira in a add the yolks only saucepan to two eggs. for Genoese to cakes puddings. Brabant Butter have Heat firstof all your pancakes. then add two ten well and when beaten. Put very clean enamel sugar the fire and stir in over powdered Use your taste.

.

the cakes. and you must rule a jam is not enough.] Rice children rice and a This rice sweet is liked Boil by who when beetroot are tired of mix pudding. the add little cochineal. dishes.i42 THE BELGIAN COOK BOOK Strawberry Take out a a Fancycake and up cut slice two or two of plain sponge Then eggs. [Pour Prunes la Patrie. whip in basin the whites thinner only part red Put of of four coloring them As a with the this strawberry jam. rounds inches across. in orange at for as long time as have your disposal. almond. pink mixture la in high pileson [Pour Pink Patrie. it the your tender to a in with some juice of been remove boiled which mold ful spoonsome sugar has cold added. a French Soak preserved them you stone prunes. Then and replace each by in a blanched place the prunes small la crystal [Pour Patrie. it and on Turn serve it into and when of it with a raspberry round preserve the top or with red plums it. ] Military Take and curagoa remove some of the best the stones.'] .

la Patrie.THE BELGIAN Madeline COOK Cherries cakes and BOOK 143 Take to some Madeleine scoop stoned them out form baskets. the Cover the top of the tartlet when is cold with Madeira strawberry conserve [Pour a whipped Eggs or cream. long strips of these intersect la a angelicaacross very where fine stoned cherry.~\ CEufs an la Grand'mere a Break the yolk of fresh and . egg in basin and a be sure that it is very sugar. Pastry bought for very littleat the confectioner's. beat it up. enough of to the best Madeira makes besides a give it a strong flavor. adding littlepowdered then. Fill these with cherries in you a both white and " black that you have soaked good liqueur may use cherry brandy Place the top and is the best but two maraschino. some Put strawberries and cases use can to heat. drop by drop. and these make jam of. Strawberry [Pour Tartlets you are PatrieJ\ It often happens a that have not among the strawberries quantity that to quite good yet not enough enough on to to be sent table as dessert. Patrie. with brown sugar. them be to fillsmall pastry tartlets.~\ . served sore This it is nice very sweet in glass cups [Pour la and good for throats.

of two tennae. two honey and little along the stick it to one straightedge of each half on by that side. that space the lower the same piece of cake.and taking out piece of stalk.i44 THE BELGIAN COOK BOOK Butterflies You cakes and will get that are one are at the confectioner's on small round smooth two cut the top. (Savoy fin- Anglais. strawberries. the bottom. it with each the little center to strawberry fruit in a that is attached dish the Lay the your shallow with and cover liquor and " serve the long sponge biscuits known as langues de chat" [Amitie aux gers). Cherry and [Pour Strawberry cream la Patrie. across. some and stoning the cherries. one-half they are plain. about and and it in inches Take from you halves. with in a wings. have now one Cut half piecesright across Put some moon a . separating the top the top moons.~\ . so they both between rolled stick up. an- Fill the thick mixture chopped almonds honey.~\ Compote and or Take small Pick half a pint of rich Madeira fine mix with it a of glassful over wine cherries of good brandy. and to place suggest instead strips of angelica poking forward A good nougat will answer of the honey. with the not Do second unlike half moon.

Gooseberry Take your Cream Without Cream and goseberries wash them well. muslin your finelyas that it is a rub it through fine powder. Make of rich milk flavored add best coarse yolks also. There cooking required. cream vanilla. the black tip of each.THE BELGIAN Chocolate COOK Custard in a BOOK 145 To make a nice sweet few this of minutes can be a managed easily custard with a if you follow and with recipe.and a add in as required.and Then if you little that grate you down can. some of the chocolate. Mix the custard with . them brown sugar till not they are tender. eggs. always stirring of air get in. way so that a no bubbles When cream. at Do to let them to have oven time attend dish that put in a shallow tender sprinkled with through few a When rub them with if and a fine sieve least twice. Flavor sugar drops of lemon beat arrowroot juice. sprinkle is no chopped almonds. cut Stew them in not off the stalk and with water. burn. as so sweeten it have sugar. you pour over have got thick consistencylike rich or the mixture the tops with into paper china cases. just covered If you in the sugar. Stir this with one custard. Then add a as up fresh egg milk much or cornflour will lie flat in salt spoon.

You can and pour greased of one cups. cakes then egg. yolks of two make the custard [Mdlle. round. and serve pass it through bowl.] . butter and of sugar.] Chocolate Puddings cake mixture it into Make for like dried the in and some Genoese as you would molds in a light cake. way up and over top a sweet cherry eggs to You may require firm. out your little and are baked. Beat and sugar together all the a cream. B-M. butter. take the rather weight less to egg flour.146 THE BELGIAN COOK BOOK the gooseberries. firm. When a pinch salt. the stirring beaten turn time. turn them of the molds when cool them upside hole with it grow pour down and the and thin remove the all inside. the the Then the cases right sauce. the sieve once more it in a crystal [Mdlle. sprinkle of the flour. B-M. as leaving Fill up a deep hole let a crust this and custard and chocolate turn above.

Boeuf a 32 Bouchees la Reine. 92 dish Apples. a 61 Brussels. Chicken a Brussels Squares. 90 Mock. 70 77 35 Artichokes a la Vedette. 80 and Strawberry 144 143 pote. Madeline. 46 Chicory. Carbonade Carbonades 73 Flemish. 26 Chicory a la Ferdinand. 140 Burgundy. 74 Chicory. Stuffed.144 Cabbage. a Beef Beef la la Bourguignonne. 12 Harlequin. 137 Cherries. 113 Carbonade. 25 21 Sandwiches. with Cabbages. 116 Asparagus. 76 a Brabant Pancake. 131. 30 Borde- Cheese Cheese " Roasted of. Lard. 127 Sprouts. 60 Sausages. with done Beer. Flemish. Cabbage Cabbage Red. 34 Caretaker's. Mocha. 33 Fillet of. Blankenberg. Stuffed. Brussels. Com- " Beef Beef and Stewed. 69.INDEX Anchovy " " Biscuits. 82 Limpens. Fillet of. 91 Patties. 92 Rounds. Belgian. and 88 115 120 Beans. M 136 Roast laise Rump Sauce. Cauliflower 26 la Reine beth. Carrots. 31 Cherry Fondants. 28 la Flamande. and Ham Chicory Cheese Sauce. " Dish of Haricot. 20 19 with . 136 Apricots. 91 Butterflies. 15 Asparagus Cook. Hot. and 15. 32 Beef. 88 Banana Flanders. 12 conne. 95 147 la Max. Apples and 19 " " Potatoes. 91 Anchovies. Eliza- Mode. of Artichokes. a new of. Cake. 119 a l'Anvers. " " 24 120 Compote. a la " Cauliflower and Shrimps. BrabanCeleris au " Stuffed. 27 17 24 Cauliflower. Dressed. 118 22 Broad. To Aubergine or Egg Plant. a a in Carrots 31 Eggs. Calf's Liver Sausages. Sauce. 123 57 a la Bourgeoise.

Red. " Remains 102 Fish Four 52. Baked. 90. for Invalid's 137 Eggs. Sauce. 127 Delicious 140 Gingerbread. " 71 a Brown Dish of. 138 with Venison Fish. Custard. 145 Cutlets. Herrings. Pot. Cheese. 97 54 Quarters. Gooseberry Cream. 73 75 Invalid. 100 Potatoes. 49 Fricadelle. Hawthorn. 23 " Hare. 48 Hunter's. Pot Pot 134 " Gantois. in " d'CEuvre. Filleted. Veal. Flemish. 74 Friday's Feast. 71 126 Corks. 85 French. de 58 Poisson a Vanilla. Endive. Chou-Croute. Madeira Sauce. Chocolate. 67 Country. 67 Difficult Dish Eggs. 66 Stuffed. 145 Haddock a Brussels. Madeira 97 la 125 as Egg Plants Souffle. Haddocks. 15 Fritters. 58 Creme la Roi Albert. 121 Herring and Mayonnaise. 85 Madeira or " " " CEufs 143 a la Grand'mere. Peasants'. Roast. 84 York. Walloon. 84 " Ham Ham. Cod. The Miller's. Fish. Spinach. Sauce. 53 Cream without Sauce for Puddings. 58 Semolina.148 Children's INDEX Birthday 80 " Dish. a of. Hake and with Cardinal. 102 " 93 Hoche Tomato Hoche Hoche Hors 66 Hot Pot. Chinese 49 and Tomatoes. A. with Sauce 101 White The. Entree 11 (Croque-Monsieur). Tomatoes. 74 82 72 Frangipani. Chocolate. Apple. 141 from Cucumber Cucumbers la and Laeken. 50. 53 Fruit.89 la Eggs a Ribeaucourt. Sweetbreads. 96 Croquettes of Boiled Croquettes of Veal. of. 94 Cream. Gaufres Custard. 102 Cordial. 99 Kid. Croquettes. of 79 77 Ghent. Sauce. 123 " Remains To and Dress of. a 89 93 121 Fruit Jellies. Imitation. I3o " " 55 123 Potato. Coarse. 65 Eggs and Mushrooms. 45 . 83 Belgian. 43 Haricots. 76 an. " Meat. 56 Belgian. Dutch. 62 " Rum. 63 Poached.

.

23 " in Haste. 114 Sauce Diable. Sweet for the Children.150 Salad. 3 6 113 Eggs. The " Cream. Green 6 9 " " Pea. 38 . Muslin. 113 Immediate. Dutch. 64 " Ambassador. Minutes. 133 Fancy. Sprats. Leek. To Keep. 6 Tomatoes. 51 Snowy Fromage. Stew. 112 Potage Leman. 4 Sparrows. Veal. Bearnaise. 94 Drinks Cordials. Vegetable. 7 Ostend. 63 Cheese. 35 Grenadines of. A Good " " " " Orgeat. Soup. Quickly Made. 39 a Milanaise. Maitre 42 Soldiers' n table. 36 Fricandeau of. Soles. 138 Tomato Rice. Another " Sorrel. Au Chocolat. 51 Belgian. 116 25 " " " " Cauliflower. " of. 37 Blanquette of. 10 " " Onion. and and A Good Pea. 2 Tomato. Speculoos. 39 " " Flemish. Stuffed 21 with Beans. and 142 143 Strawberry Strawberry Sweet Tartlets. " Wife's. 40 41 42 " " Man's. 5 Tomatoes Tomatoes Two Eggs. 135 55 Sausage. 81. 40 Bordelaise. Recipes for. Filleted. 125 " of. Apricot. au Very 101 Braconniere. " 11 Mushroom Cream. 35 Breast a or 2 Ten Veal Veal la la Creme. a 117 Tomatoes. 41 " " " INDEX Soup. 78 " " " Patties. 43 au Sauce. 98 Mountains. A. 10 Waterzoei. " " " Fish. 8 H Tomato Puree. Cream 9 Crecy (Belgian recipe). Vege- " for 126 Fish. 7 Vegetable. Remains Skate. 13 Vegetable. Poor The Good and " d'Hotel. 132 Starvation. 60 Baked. la 98 21 Spinach Stew. in " Belgian Carrot. 132 42 Sausage Sausage Potatoes. 26 Salads. " Stuffed. " " " Hasty. A a Nice. 49 Souffle. 82 Kidney. 112 " 8 " Sorrel. 5 la Sir 115 Edward Grey Tomatoes " Hommage. 62 Semolina. 133 Grenadins of. 2 Flemish. 3 of Asparagus. 1 Chervil. of Tomatoes. 64 and Shrimps. Headless. Puree.

or Liver Yellow Plums and Rice. SupVeal 36 36 Veal Cutlets with Madeira with with Veal 34 Sauce. 68 Veal for with Calf in Mushrooms. Paradise. Tomatoes. d'Or. 139 38 . Veal a 35 Liver la Panier Stuffed. 68 or the Excellent per. Onions.INDEX 151 Veal " Cake.