The Belgian Cookbook
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Table of contents
1. Edited By Mrs. Brian Luck2. PREFACE3. CAULIFLOWER SOUP4. FISH SOUP5. STARVATION SOUP6. IMMEDIATE SOUP, OR TEN MINUTES SOUP7. CHERVIL SOUP8. A GOOD PEA SOUP9. WATERZOEI10. A GOOD BELGIAN SOUP11. BELGIAN PURÉE12. AMBASSADOR SOUP13. CRECY SOUP (BELGIAN RECIPE)14. FLEMISH SOUP15. TOMATO PURÉE16. ONION SOUP17. POTAGE LEMAN18. TOMATO SOUP19. SOUP, CREAM OF ASPARAGUS20. GREEN PEA SOUP21. VEGETABLE SOUP22. MUSHROOM CREAM SOUP23. THE SOLDIER'S VEGETABLE SOUP24. LEEK SOUP25. CELERIS AU LARD26. CABBAGE WITH SAUSAGES27. LEEKS À LIEGOISE28. A SALAD OF TOMATOES29. POTATOES AND CHEESE30. FRIDAY'S FEAST31. RED CABBAGE32. ASPARAGUS À L'ANVERS33. COOKED LETTUCE34. STUFFED CAULIFLOWER35. GOURMANDS' MUSHROOMS36. POMMES CHÂTEAU37. CHIPPED POTATOES38. CHICORY À LA FERDINAND39. APPLES AND SAUSAGES40. STUFFED CHICORY41. TOMATOES STUFFED WITH BEANS42. CABBAGE AND POTATOES43. SPINACH À LA BRACONNIÈRE44. A DISH OF HARICOT BEANS45. POTATOES IN THE BELGIAN MANNER46. TOMATOES AND SHRIMPS47. FLEMISH ENDIVE48. CAULIFLOWER AND SHRIMPS49. BELGIAN CARROTS50. STUFFED TOMATOES51. RED CABBAGE52. VEGETABLE SALAD53. CHICORY54. CAULIFLOWER À LA REINE ELIZABETH55. MUSHROOMS À LA SPINETTE56. DRESSED CAULIFLOWER57. BRUSSELS SPROUTS58. RAGOUT OF MUTTON59. STEWED SHOULDER OF MUTTON60. SHOULDER OF MUTTON61. MUTTON COLLOPS62. SHOULDER OF MUTTON DRESSED LIKE KID63. ROAST RUMP OF BEEF, BORDELAISE SAUCE64. ROASTED FILLET OF BEEF65. BEEF À LA BOURGUIGNONNE66. OX-TONGUE À LA BOURGEOISE67. BEEF À LA MODE68. BOEUF À LA FLAMANDE69. CARETAKER'S BEEF70. BLANKENBERG BEEF71. VEAL WITH TOMATOES72. FRICANDEAU OF VEAL73. VEAL CUTLETS WITH MADEIRA SAUCE74. GRENADINS OF VEAL75. CALF'S LIVER À LA BOURGEOISE76. VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE77. BLANQUETTE OF VEAL78. VEAL CAKE, EXCELLENT FOR SUPPER79. BREAST OF VEAL80. OX TONGUE81. VEAL À LA MILANAISE82. STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR83. VEAL À LA CRÊME84. This is the demi-glaze Sauce which is used for all brown Sauces.85. DUTCH SAUCE FOR FISH86. BEARNAISE SAUCE87. MUSLIN SAUCE88. SAUCE BORDELAISE89. POOR MAN'S SAUCE90. THE GOOD WIFE'S SAUCE91. CREAM SAUCE92. SAUCE MAÎTRE D'HÔTEL93. SAUCE AU DIABLE94. FRICASSEE OF PIGEONS95. HUNTER'S HARE96. FLEMISH RABBIT97. ROAST KID WITH VENISON SAUCE98. BAKED RABBIT99. CHICKEN À LA MAX100. RABBIT À LA BORDELAISE101. LAEKEN RABBIT102. RABBIT103. HARE104. RUM OMELETTE105. THE CHILDREN'S BIRTHDAY DISH106. A FRANGIPANI107. APRICOT SOUFFLÉ108. STEWED PRUNES109. CHOCOLATE CREAM110. SEMOLINA SOUFFLÉ111. SNOWY MOUNTAINS112. RICHELIEU RICE113. EXCELLENT PASTE FOR PASTRY114. CHOCOLATE CREAM115. BELGIAN GINGERBREAD116. APPLE FRITTERS117. FOUR QUARTERS118. SAFFRON RICE119. SEMOLINA FRITTERS120. SPECULOOS121. GAUFRES FROM BRUSSELS122. RICE À LA CONDE123. PAINS PERDUS124. FRUIT FRITTERS125. MOCHA CAKE126. VANILLA CREAM127. RUM CREAM128. PINEAPPLE À L'ANVERS129. POUDING AUX POMMES130. SOUFFLÉ AU CHOCOLAT131. A NEW DISH OF APPLES132. GOLDEN RICE133. BANANA COMPÔTE134. RIZ CONDE135. CHOCOLATE CREAM136. KIDNEY SOUFFLÉ137. BAKED SOUFFLE138. PEASANTS' EGGS139. TWO RECIPES FOR TOMATOES AND EGGS140. TOMATOES AND EGGS141. MUSHROOM OMELETTE142. ASPARAGUS OMELETTE143. STUFFED EGGS144. POACHED EGGS, TOMATO SAUCE145. EGGS AND MUSHROOMS146. BELGIAN EGGS147. EGGS À LA RIBEAUCOURT148. TO USE UP REMAINS OF MEAT149. VEAL WITH ONIONS150. VEAL CAKE151. TO USE UP COLD MEAT152. FLEMISH CARBONADE153. A USE FOR COLD MUTTON154. FLEMISH CARBONADES155. FISH156. REMAINS OF FISH157. GOOD RISSOLES158. CROQUETTES OF BOILED MEAT159. CARBONADES DONE WITH BEER160. WALLOON ENTRÉE161. SCRAPS OF MEAT162. FRICADELLE163. CHICORY AND HAM WITH CHEESE SAUCE164. CROQUETTES OF VEAL165. ENTRÉE (CROQUE-MONSIEUR)166. HOT-POT167. HOCHE POT168. BOUCHÉES À LA REINE169. HOCHE POT OF GHENT170. CARBONADE OF FLANDERS171. HEADLESS SPARROWS172. MUTTON STEW173. HOCHE POT GANTOIS174. CHINESE CORKS175. LIMPENS CHEESE176. CHEESE SOUFFLÉ177. CHEESE CROQUETTES178. CHEESE FONDANTS179. CHEESE SOUFFLÉ180. POTATOES AND CHEESE181. YORK HAM, SWEETBREADS, MADEIRA SAUCE182. HAM WITH MADEIRA SAUCE183. A DIFFICULT DISH OF EGGS184. COUNTRY EGGS185. FRENCH EGGS186. OEUFS CELESTES187. PETITES CAISSES À LA FURNES188. FLEMISH CARROTS189. AUBERGINE OR EGG PLANT190. EGG PLANTS AS SOUFFLÉ191. POTATO CROQUETTES192. PURÉE OF CHESTNUTS193. HORS D'OEUVRES194. POTATO DICE195. ANCHOVIES196. ANCHOVY SANDWICHES197. ANCHOVY ROUNDS198. ANCHOVY BISCUITS199. ANCHOVY PATTIES200. MOCK ANCHOVIES201. CUCUMBER À LA LAEKEN202. HERRING AND MAYONNAISE203. SWEET DRINKS AND CORDIALS. ORGEAT204. HAWTHORN CORDIAL205. DUTCH NOYEAU206. LAVENDER WATER207. HOT BURGUNDY208. CRÊME DE POISSON À LA ROI ALBERT209. FISH AND CUSTARD210. HAKE AND POTATOES211. VERY NICE SKATE212. TO KEEP SPRATS213. TO KEEP MACKEREL FOR A WEEK214. A BROWN DISH OF FISH215. BAKED HADDOCKS216. FILLETED SOLES AU FROMAGE217. FILLETED FISH, WITH WHITE SAUCE AND TOMATOES218. THE MILLER'S COD219. DUTCH HERRINGS220. REMAINS OF COD221. PART II222. HORS D'OEUVRE223. CARROT SOUP224. SORREL SOUP225. OSTEND SOUP226. ANOTHER SORREL SOUP227. HASTY SOUP228. ARTICHOKES A LA VEDETTE229. SURPRISE POTATOES230. VEGETABLE SALADS231. TOMATOES A LA SIR EDWARD GREY HOMMAGE232. STUFFED CARROTS233. TO COOK ASPARAGUS234. TOMATOES IN HASTE235. KIDNEYS AND LETTUCE236. TOMATO RICE237. RICE WITH EGGS238. BROAD BEANS IN SAUCE239. OMELETTE OF PEAS240. BRUSSELS ARTICHOKES241. BELGIAN SALAD242. BRUSSELS CARROTS243. CARROTS AND EGGS244. CUCUMBERS AND TOMATOES245. RED HARICOTS246. POTATOES A LA BRABANCONNE247. FLEMISH PEAS248. CHOU-CROUTE249. SPINACH FRITTERS250. HARLEQUIN CABBAGES251. LITTLE TOWERS OF SALAD252. PUFFS FOR FRIDAY253. HADDOCK A LA CARDINAL254. SKATE STEW255. TO DRESS COARSE FISH256. FLEMISH SALAD257. FLEMISH SAUCE258. BEEF SQUARES259. IMITATION CUTLETS260. KIDNEYS WITH MADEIRA261. PIGS' TROTTERS IN BLANQUETTE262. LOIN OF MUTTON IN THE POT263. OX TONGUE WITH SPINACH AND WHITE SAUCE264. VEAL FRITTERS265. STEWED BEEF266. A MUTTON SALAD267. SAUSAGE PATTIES268. SAUSAGE AND POTATOES269. RAGOUT OF COLD MEAT270. A QUICKLY MADE STEW271. GRENADINES OF VEAL272. HOCHE POT273. PIGEON AND CABBAGE ROLLS274. REMAINS OF SAUSAGE275. SHOULDER OF LAMB A LA BEIGE276. FILLET OF BEEF À LA BRABANCONNE277. STEWED BEEF278. BEEF AND APRICOTS279. FOR AN INVALID280. INVALIDS' EGGS281. A SWEET FOR THE CHILDREN282. QUINCE CUSTARD283. YELLOW PLUMS AND RICE284. BRABANT PANCAKE285. DELICIOUS SAUCE FOR PUDDINGS286. FRUIT JELLIES287. STRAWBERRY FANCY288. PINK RICE289. MILITARY PRUNES290. MADELINE CHERRIES291. STRAWBERRY TARTLETS292. MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE293. BUTTERFLIES294. CHERRY AND STRAWBERRY COMPOTE295. CHOCOLATE CUSTARD296. GOOSEBERRY CREAM WITHOUT CREAM297. CHOCOLATE PUDDINGS298. INDEX