The Belgian Cookbook by - (read book txt) 📕

Banana Compote Beans, a Dish of Haricot ” Broad, in Sauce Beef a la Bourguignonne Beef a la Mode Beef, Blankenberg ” Caretaker’s ” Fillet of, a la Brabanconne ” Roast Rump of, Bordelaise Sauce ” Roasted Fillet of ” Stewed Beef and Apricots Beef Squares Brussels Sprouts Boeuf a la Flamande Bouchees a la Reine Brabant Pancake Burgundy, Hot Butterflies

Cabbage, Red Cabbage and Potatoes Cabbage with Sausages Cabbages, Harlequin Cake, Mocha Calf’s Liver a la Bourgeoise Carbonade, Flemish Carbonade of Flanders Carbonades done with Beer Carrots, Belgian ” Brussels ” Flemish ” Stuffed Carrots and Eggs Cauliflower a la Reine Elizabeth Cauliflower and Shrimps Cauliflower, Dressed ” Stuffed Celeris au Lard Cheese Fondants Cheese Limpens Cherry and Strawberry Compote Cherries, Madeline Chicken a la Max Chicory Chicory a la Ferdinand Chicory and Ham with Cheese Sauce Chicory, Stuffed Children’s Birthday Dish, The Chinese Corks Chou-Croute Cod, Remains of ” The Miller’s Cordial, Hawthorn Cream, Chocolate ” Rum ” Vanilla Creme de Poisson à la Roi Albert Croquettes of Boiled Meat Croquettes of Veal Croquettes, Cheese ” Potato Cucumber à la Laeken Cucumbers and Tomatoes Custard, Chocolate Cutlets, Imitation

Delicious Sauce for Puddings

Egg Plants as Souffle Eggs à la Ribeaucourt Eggs, a Difficult Dish of ” Belgian ” Country ” French ” Madeira or Oeufs à la Grand’mère ” Peasants’ ” Poached, Tomato Sauce ” Stuffed Eggs and Mushrooms Endive, Flemish Entrèe (Croque-Monsieur) ” Walloon

Fish ” a Brown Dish of Fish, Filleted, with White Sauce and Tomatoes ” Remains of ” To Dress Coarse Fish and Custard Four Quarters Frangipani Fricadelle Friday’s Feast Fritters, Apple ” Fruit ” Semolina ” Spinach ” Veal Fruit Jellies

Gaufres from Brussels Gingerbread, Belgian Gooseberry Cream without Cream

Haddock a la Cardinal Haddocks, Baked Hake and Potatoes Ham with Madeira Sauce Ham, York, Sweetbreads, Madeira Sauce Hare ” Hunter’s Haricots, Red Herring and Mayonnaise Herrings, Dutch Hoche Pot Hoche Pot Gantois Hoche Pot of Ghent Hors d’Oeuvre Hot Pot

Invalid, for an Invalid’s Eggs

Kid, Roast, with Venison Sauce Kidneys and Lettuce Kidneys with Madeira

Lamb, Shoulder of, à la Belge Lavender Water Leeks à la Liegeoise Lettuce, Cooked

Mackerel, to Keep for a Week Meat, Cold, Ragout of ” Scraps of ” To Use Up Cold ” To Use Up Remains of Mutton, a Use for Cold ” Collops ” Loin of, in the Pot ” Ragout of ” Shoulder of ” Shoulder of, Dressed Like Kid ” Stew ” Stewed Shoulder of Mushrooms à la Spinette Mushrooms, Gourmands’

Oeufs Celestes, Hommage à Sir Edward Grey Omelette, Asparagus ” Mushroom ” of Peas ” Rum Ox Tongue Ox Tongue a la Bourgeoise Ox Tongue with Spinach and White Sauce

Pains Perdus Pastry, Excellent Paste for Peas, Flemish Petites Caisses à la Furnes Pigeon and Cabbage Rolls, Pigeons, Fricassee of Pigs’ Trotters in Blanquette Pineapple à l’Anvers Pommes Château Potato Dice Potatoes, Chipped ” Surprise Potatoes a la Brabanconne Potatoes and Cheese Potatoes in the Belgian Manner Pouding aux Pommes Prunes, Military ” Stewed Puddings, Chocolate Puffs for Friday Purée of Chestnuts

Quince Custard

Rabbit ” Baked ” Flemish ” Laeken Rabbit à la Bordelaise Rice, Golden ” Pink ” Richelieu ” Saffron Rice à la Conde Rice with Eggs Rissoles, Good Riz Conde

Salad, Belgian ” Flemish ” Little Towers of ” a Mutton ” of Tomatoes ” Vegetable Salads, Vegetable Sauce au Diable Sauce, Bearnaise ” Bordelaise ” Cream ” Dutch, for Fish ” Flemish ” Maître d’Hôtel ” Muslin ” Poor Man’s ” The Good Wife’s Sausage and Potatoes Sausage Patties Sausage, Remains of Skate, Stew ” Very Nice Snowy Mountains Soles, Filleted, au Fromage Soufflé, Apricot ” Au Chocolat ” Baked ” Cheese ” Kidney ” Semolina Soup, A Good Belgian ” A Good Pea ” Ambassador ” Another Sorrel ” Belgian Purée ” Carrot ” Cauliflower ” Chervil ” Cream of Asparagus ” Crecy (Belgian recipe) ” Fish ” Flemish ” Green Pea ” Hasty ” Immediate, or Ten Minutes ” Leek ” Mushroom Cream ” Onion ” Ostend ” Potage Leman ” Sorrel ” The Soldiers’ Vegetable ” Starvation ” Tomato ” Tomato Puree ” Vegetable ” Waterzoei Sparrows, Headless Speculoos Sprats, To Keep Spinach à la Braconnière Stew, A Quickly Made Strawberry Fancy Strawberry Tartlets Sweet Drinks and Cordials Orgeat Sweet for the Children, A

Tomato Rice Tomatoes, à la Sir Edward Grey Hommage Tomatoes and Eggs ” and Eggs, Two Recipes for Tomatoes and Shrimps Tomatoes in Haste Tomatoes, Stuffed ” Stuffed with Beans

Veal, Breast of, ” Blanquette of ” Fricandeau of ” Grenadines of ” Grenadins of Veal à la Crème Veal à la Milanaise Veal Cake, ” Excellent for Supper Veal Cutlets with Madeira Sauce Veal Liver Stuffed, or Liver à le Panier d’Or Veal with Mushrooms, or the Calf in Paradise Veal with Onions Veal with Tomatoes

Yellow Plums and Rice

*** END OF THE PROJECT GUTENBERG EBOOK, THE BELGIAN COOKBOOK ***

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