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The Belgian Cookbook
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Table of Contents
The Belgian Cookbook
Brian, Mrs. Luck
1
Edited By Mrs. Brian Luck
2
PREFACE
3
CAULIFLOWER SOUP
4
FISH SOUP
5
STARVATION SOUP
6
IMMEDIATE SOUP, OR TEN MINUTES SOUP
7
CHERVIL SOUP
8
A GOOD PEA SOUP
9
WATERZOEI
読書中
10
A GOOD BELGIAN SOUP
11
BELGIAN PURÉE
12
AMBASSADOR SOUP
13
CRECY SOUP (BELGIAN RECIPE)
14
FLEMISH SOUP
15
TOMATO PURÉE
16
ONION SOUP
17
POTAGE LEMAN
18
TOMATO SOUP
19
SOUP, CREAM OF ASPARAGUS
20
GREEN PEA SOUP
21
VEGETABLE SOUP
22
MUSHROOM CREAM SOUP
23
THE SOLDIER'S VEGETABLE SOUP
24
LEEK SOUP
25
CELERIS AU LARD
26
CABBAGE WITH SAUSAGES
27
LEEKS À LIEGOISE
28
A SALAD OF TOMATOES
29
POTATOES AND CHEESE
30
FRIDAY'S FEAST
31
RED CABBAGE
32
ASPARAGUS À L'ANVERS
33
COOKED LETTUCE
34
STUFFED CAULIFLOWER
35
GOURMANDS' MUSHROOMS
36
POMMES CHÂTEAU
37
CHIPPED POTATOES
38
CHICORY À LA FERDINAND
39
APPLES AND SAUSAGES
40
STUFFED CHICORY
41
TOMATOES STUFFED WITH BEANS
42
CABBAGE AND POTATOES
43
SPINACH À LA BRACONNIÈRE
44
A DISH OF HARICOT BEANS
45
POTATOES IN THE BELGIAN MANNER
46
TOMATOES AND SHRIMPS
47
FLEMISH ENDIVE
48
CAULIFLOWER AND SHRIMPS
49
BELGIAN CARROTS
50
STUFFED TOMATOES
51
RED CABBAGE
52
VEGETABLE SALAD
53
CHICORY
54
CAULIFLOWER À LA REINE ELIZABETH
55
MUSHROOMS À LA SPINETTE
56
DRESSED CAULIFLOWER
57
BRUSSELS SPROUTS
58
RAGOUT OF MUTTON
59
STEWED SHOULDER OF MUTTON
60
SHOULDER OF MUTTON
61
MUTTON COLLOPS
62
SHOULDER OF MUTTON DRESSED LIKE KID
63
ROAST RUMP OF BEEF, BORDELAISE SAUCE
64
ROASTED FILLET OF BEEF
65
BEEF À LA BOURGUIGNONNE
66
OX-TONGUE À LA BOURGEOISE
67
BEEF À LA MODE
68
BOEUF À LA FLAMANDE
69
CARETAKER'S BEEF
70
BLANKENBERG BEEF
71
VEAL WITH TOMATOES
72
FRICANDEAU OF VEAL
73
VEAL CUTLETS WITH MADEIRA SAUCE
74
GRENADINS OF VEAL
75
CALF'S LIVER À LA BOURGEOISE
76
VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE
77
BLANQUETTE OF VEAL
78
VEAL CAKE, EXCELLENT FOR SUPPER
79
BREAST OF VEAL
80
OX TONGUE
81
VEAL À LA MILANAISE
82
STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR
83
VEAL À LA CRÊME
84
This is the demi-glaze Sauce which is used for all brown Sauces.
85
DUTCH SAUCE FOR FISH
86
BEARNAISE SAUCE
87
MUSLIN SAUCE
88
SAUCE BORDELAISE
89
POOR MAN'S SAUCE
90
THE GOOD WIFE'S SAUCE
91
CREAM SAUCE
92
SAUCE MAÎTRE D'HÔTEL
93
SAUCE AU DIABLE
94
FRICASSEE OF PIGEONS
95
HUNTER'S HARE
96
FLEMISH RABBIT
97
ROAST KID WITH VENISON SAUCE
98
BAKED RABBIT
99
CHICKEN À LA MAX
100
RABBIT À LA BORDELAISE
101
LAEKEN RABBIT
102
RABBIT
103
HARE
104
RUM OMELETTE
105
THE CHILDREN'S BIRTHDAY DISH
106
A FRANGIPANI
107
APRICOT SOUFFLÉ
108
STEWED PRUNES
109
CHOCOLATE CREAM
110
SEMOLINA SOUFFLÉ
111
SNOWY MOUNTAINS
112
RICHELIEU RICE
113
EXCELLENT PASTE FOR PASTRY
114
CHOCOLATE CREAM
115
BELGIAN GINGERBREAD
116
APPLE FRITTERS
117
FOUR QUARTERS
118
SAFFRON RICE
119
SEMOLINA FRITTERS
120
SPECULOOS
121
GAUFRES FROM BRUSSELS
122
RICE À LA CONDE
123
PAINS PERDUS
124
FRUIT FRITTERS
125
MOCHA CAKE
126
VANILLA CREAM
127
RUM CREAM
128
PINEAPPLE À L'ANVERS
129
POUDING AUX POMMES
130
SOUFFLÉ AU CHOCOLAT
131
A NEW DISH OF APPLES
132
GOLDEN RICE
133
BANANA COMPÔTE
134
RIZ CONDE
135
CHOCOLATE CREAM
136
KIDNEY SOUFFLÉ
137
BAKED SOUFFLE
138
PEASANTS' EGGS
139
TWO RECIPES FOR TOMATOES AND EGGS
140
TOMATOES AND EGGS
141
MUSHROOM OMELETTE
142
ASPARAGUS OMELETTE
143
STUFFED EGGS
144
POACHED EGGS, TOMATO SAUCE
145
EGGS AND MUSHROOMS
146
BELGIAN EGGS
147
EGGS À LA RIBEAUCOURT
148
TO USE UP REMAINS OF MEAT
149
VEAL WITH ONIONS
150
VEAL CAKE
151
TO USE UP COLD MEAT
152
FLEMISH CARBONADE
153
A USE FOR COLD MUTTON
154
FLEMISH CARBONADES
155
FISH
156
REMAINS OF FISH
157
GOOD RISSOLES
158
CROQUETTES OF BOILED MEAT
159
CARBONADES DONE WITH BEER
160
WALLOON ENTRÉE
161
SCRAPS OF MEAT
162
FRICADELLE
163
CHICORY AND HAM WITH CHEESE SAUCE
164
CROQUETTES OF VEAL
165
ENTRÉE (CROQUE-MONSIEUR)
166
HOT-POT
167
HOCHE POT
168
BOUCHÉES À LA REINE
169
HOCHE POT OF GHENT
170
CARBONADE OF FLANDERS
171
HEADLESS SPARROWS
172
MUTTON STEW
173
HOCHE POT GANTOIS
174
CHINESE CORKS
175
LIMPENS CHEESE
176
CHEESE SOUFFLÉ
177
CHEESE CROQUETTES
178
CHEESE FONDANTS
179
CHEESE SOUFFLÉ
180
POTATOES AND CHEESE
181
YORK HAM, SWEETBREADS, MADEIRA SAUCE
182
HAM WITH MADEIRA SAUCE
183
A DIFFICULT DISH OF EGGS
184
COUNTRY EGGS
185
FRENCH EGGS
186
OEUFS CELESTES
187
PETITES CAISSES À LA FURNES
188
FLEMISH CARROTS
189
AUBERGINE OR EGG PLANT
190
EGG PLANTS AS SOUFFLÉ
191
POTATO CROQUETTES
192
PURÉE OF CHESTNUTS
193
HORS D'OEUVRES
194
POTATO DICE
195
ANCHOVIES
196
ANCHOVY SANDWICHES
197
ANCHOVY ROUNDS
198
ANCHOVY BISCUITS
199
ANCHOVY PATTIES
200
MOCK ANCHOVIES
201
CUCUMBER À LA LAEKEN
202
HERRING AND MAYONNAISE
203
SWEET DRINKS AND CORDIALS. ORGEAT
204
HAWTHORN CORDIAL
205
DUTCH NOYEAU
206
LAVENDER WATER
207
HOT BURGUNDY
208
CRÊME DE POISSON À LA ROI ALBERT
209
FISH AND CUSTARD
210
HAKE AND POTATOES
211
VERY NICE SKATE
212
TO KEEP SPRATS
213
TO KEEP MACKEREL FOR A WEEK
214
A BROWN DISH OF FISH
215
BAKED HADDOCKS
216
FILLETED SOLES AU FROMAGE
217
FILLETED FISH, WITH WHITE SAUCE AND TOMATOES
218
THE MILLER'S COD
219
DUTCH HERRINGS
220
REMAINS OF COD
221
PART II
222
HORS D'OEUVRE
223
CARROT SOUP
224
SORREL SOUP
225
OSTEND SOUP
226
ANOTHER SORREL SOUP
227
HASTY SOUP
228
ARTICHOKES A LA VEDETTE
229
SURPRISE POTATOES
230
VEGETABLE SALADS
231
TOMATOES A LA SIR EDWARD GREY HOMMAGE
232
STUFFED CARROTS
233
TO COOK ASPARAGUS
234
TOMATOES IN HASTE
235
KIDNEYS AND LETTUCE
236
TOMATO RICE
237
RICE WITH EGGS
238
BROAD BEANS IN SAUCE
239
OMELETTE OF PEAS
240
BRUSSELS ARTICHOKES
241
BELGIAN SALAD
242
BRUSSELS CARROTS
243
CARROTS AND EGGS
244
CUCUMBERS AND TOMATOES
245
RED HARICOTS
246
POTATOES A LA BRABANCONNE
247
FLEMISH PEAS
248
CHOU-CROUTE
249
SPINACH FRITTERS
250
HARLEQUIN CABBAGES
251
LITTLE TOWERS OF SALAD
252
PUFFS FOR FRIDAY
253
HADDOCK A LA CARDINAL
254
SKATE STEW
255
TO DRESS COARSE FISH
256
FLEMISH SALAD
257
FLEMISH SAUCE
258
BEEF SQUARES
259
IMITATION CUTLETS
260
KIDNEYS WITH MADEIRA
261
PIGS' TROTTERS IN BLANQUETTE
262
LOIN OF MUTTON IN THE POT
263
OX TONGUE WITH SPINACH AND WHITE SAUCE
264
VEAL FRITTERS
265
STEWED BEEF
266
A MUTTON SALAD
267
SAUSAGE PATTIES
268
SAUSAGE AND POTATOES
269
RAGOUT OF COLD MEAT
270
A QUICKLY MADE STEW
271
GRENADINES OF VEAL
272
HOCHE POT
273
PIGEON AND CABBAGE ROLLS
274
REMAINS OF SAUSAGE
275
SHOULDER OF LAMB A LA BEIGE
276
FILLET OF BEEF À LA BRABANCONNE
277
STEWED BEEF
278
BEEF AND APRICOTS
279
FOR AN INVALID
280
INVALIDS' EGGS
281
A SWEET FOR THE CHILDREN
282
QUINCE CUSTARD
283
YELLOW PLUMS AND RICE
284
BRABANT PANCAKE
285
DELICIOUS SAUCE FOR PUDDINGS
286
FRUIT JELLIES
287
STRAWBERRY FANCY
288
PINK RICE
289
MILITARY PRUNES
290
MADELINE CHERRIES
291
STRAWBERRY TARTLETS
292
MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE
293
BUTTERFLIES
294
CHERRY AND STRAWBERRY COMPOTE
295
CHOCOLATE CUSTARD
296
GOOSEBERRY CREAM WITHOUT CREAM
297
CHOCOLATE PUDDINGS
Chapter 9 of 297
WATERZOEI
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