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The Belgian Cookbook

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  1. 11915 — “Lucullus, Whom Frugality Could Charm, Ate Roasted Turnips a…
  2. 2Preface
  3. 3Part I — Cauliflower Soup
  4. 4Fish Soup
  5. 5Starvation Soup
  6. 6Immediate Soup, or Ten Minutes Soup
  7. 7Chervil Soup
  8. 8A Good Pea Soup
  9. 9Waterzoei
  10. 10A Good Belgian Soup
  11. 11Belgian Purée
  12. 12Ambassador Soup
  13. 13Crecy Soup (Belgian Recipe)
  14. 14Flemish Soup
  15. 15Tomato Purée
  16. 16Onion Soup
  17. 17Potage Leman
  18. 18Tomato Soup
  19. 19Soup, Cream of Asparagus
  20. 20Green Pea Soup
  21. 21Vegetable Soup
  22. 22Mushroom Cream Soup
  23. 23The Soldier’s Vegetable Soup
  24. 24Leek Soup
  25. 25Celeris au Lard
  26. 26Cabbage With Sausages
  27. 27Leeks à Liegoise
  28. 28A Salad of Tomatoes
  29. 29Potatoes and Cheese
  30. 30Friday’s Feast
  31. 31Red Cabbage
  32. 32Asparagus à l’Anvers
  33. 33Cooked Lettuce
  34. 34Stuffed Cauliflower
  35. 35Gourmands’ Mushrooms
  36. 36Pommes Château
  37. 37Chipped Potatoes
  38. 38Chicory à la Ferdinand
  39. 39Apples and Sausages
  40. 40Stuffed Chicory
  41. 41Tomatoes Stuffed With Beans
  42. 42Cabbage and Potatoes
  43. 43Spinach à la Braconnière
  44. 44A Dish of Haricot Beans
  45. 45Potatoes in the Belgian Manner
  46. 46Tomatoes and Shrimps
  47. 47Flemish Endive
  48. 48Cauliflower and Shrimps
  49. 49Belgian Carrots
  50. 50Stuffed Tomatoes
  51. 51Red Cabbage
  52. 52Vegetable Salad
  53. 53Chicory
  54. 54Cauliflower à la Reine Elizabeth
  55. 55Mushrooms à la Spinette
  56. 56Dressed Cauliflower
  57. 57Brussels Sprouts
  58. 58Ragout of Mutton
  59. 59Stewed Shoulder of Mutton
  60. 60Shoulder of Mutton
  61. 61Mutton Collops
  62. 62Shoulder of Mutton Dressed Like Kid
  63. 63Roast Rump of Beef, Bordelaise Sauce
  64. 64Roasted Fillet of Beef
  65. 65Beef à la Bourguignonne
  66. 66Ox-Tongue à la Bourgeoise
  67. 67Beef à la Mode
  68. 68Boeuf à la Flamande
  69. 69Caretaker’s Beef
  70. 70Blankenberg Beef
  71. 71Veal With Tomatoes
  72. 72Fricandeau of Veal
  73. 73Veal Cutlets With Madeira Sauce — Grenadins of Veal
  74. 74Calf’s Liver à la Bourgeoise
  75. 75Veal With Mushrooms, or the Calf in Paradise
  76. 76Blanquette of Veal
  77. 77Veal Cake, Excellent for Supper
  78. 78Breast of Veal
  79. 79Ox Tongue
  80. 80Veal à la Milanaise
  81. 81Stuffed Veal Liver, or Liver à la Panier D’Or
  82. 82Veal à la Crême
  83. 83This Is the Demi-Glaze Sauce Which Is Used for All Brown Sauces
  84. 84Dutch Sauce for Fish
  85. 85Bearnaise Sauce
  86. 86Muslin Sauce
  87. 87Sauce Bordelaise
  88. 88Poor Man’s Sauce
  89. 89The Good Wife’s Sauce
  90. 90Cream Sauce
  91. 91Sauce Maître D’Hôtel
  92. 92Sauce au Diable
  93. 93Fricassee of Pigeons
  94. 94Hunter’s Hare
  95. 95Flemish Rabbit
  96. 96Roast Kid With Venison Sauce
  97. 97Baked Rabbit
  98. 98Chicken à la Max
  99. 99Rabbit à la Bordelaise
  100. 100Laeken Rabbit
  101. 101Rabbit
  102. 102Hare
  103. 103Rum Omelette
  104. 104The Children’s Birthday Dish
  105. 105A Frangipani
  106. 106Apricot Soufflé
  107. 107Stewed Prunes
  108. 108Chocolate Cream
  109. 109Semolina Soufflé
  110. 110Snowy Mountains
  111. 111Richelieu Rice
  112. 112Excellent Paste for Pastry
  113. 113Chocolate Cream
  114. 114Belgian Gingerbread
  115. 115Apple Fritters
  116. 116Four Quarters
  117. 117Saffron Rice
  118. 118Semolina Fritters
  119. 119Speculoos
  120. 120Gaufres From Brussels
  121. 121Rice à la Conde
  122. 122Pains Perdus
  123. 123Fruit Fritters
  124. 124Mocha Cake
  125. 125Vanilla Cream
  126. 126Rum Cream
  127. 127Pineapple à l’Anvers
  128. 128Pouding aux Pommes
  129. 129Soufflé au Chocolat
  130. 130A New Dish of Apples
  131. 131Golden Rice
  132. 132Banana Compôte
  133. 133Riz Conde
  134. 134Chocolate Cream
  135. 135Kidney Soufflé
  136. 136Baked Souffle
  137. 137Peasants’ Eggs
  138. 138Two Recipes for Tomatoes and Eggs
  139. 139Tomatoes and Eggs
  140. 140Mushroom Omelette
  141. 141Asparagus Omelette
  142. 142Stuffed Eggs
  143. 143Poached Eggs, Tomato Sauce
  144. 144Eggs and Mushrooms
  145. 145Belgian Eggs
  146. 146Eggs à la Ribeaucourt
  147. 147To Use Up Remains of Meat
  148. 148Veal With Onions
  149. 149Veal Cake
  150. 150To Use Up Cold Meat
  151. 151Flemish Carbonade
  152. 152A Use for Cold Mutton
  153. 153Flemish Carbonades
  154. 154Fish
  155. 155Remains of Fish
  156. 156Good Rissoles
  157. 157Croquettes of Boiled Meat
  158. 158Carbonades Done With Beer
  159. 159Walloon Entrée
  160. 160Scraps of Meat
  161. 161Fricadelle
  162. 162Chicory and Ham With Cheese Sauce
  163. 163Croquettes of Veal
  164. 164Entrée (Croque-Monsieur)
  165. 165Hot-Pot
  166. 166Hoche Pot
  167. 167Bouchées à la Reine
  168. 168Hoche Pot of Ghent
  169. 169Carbonade of Flanders
  170. 170Headless Sparrows
  171. 171Mutton Stew
  172. 172Hoche Pot Gantois
  173. 173Chinese Corks
  174. 174Limpens Cheese
  175. 175Cheese Soufflé
  176. 176Cheese Croquettes
  177. 177Cheese Fondants
  178. 178Cheese Soufflé
  179. 179Potatoes and Cheese
  180. 180York Ham, Sweetbreads, Madeira Sauce
  181. 181Ham With Madeira Sauce
  182. 182A Difficult Dish of Eggs
  183. 183Country Eggs
  184. 184French Eggs
  185. 185Oeufs Celestes
  186. 186Petites Caisses à la Furnes
  187. 187Flemish Carrots
  188. 188Aubergine or Egg Plant
  189. 189Egg Plants as Soufflé
  190. 190Potato Croquettes
  191. 191Purée of Chestnuts
  192. 192Hors D’Oeuvres
  193. 193Potato Dice
  194. 194Anchovies
  195. 195Anchovy Sandwiches
  196. 196Anchovy Rounds
  197. 197Anchovy Biscuits
  198. 198Anchovy Patties
  199. 199Mock Anchovies
  200. 200Cucumber à la Laeken
  201. 201Herring and Mayonnaise
  202. 202Sweet Drinks and Cordials. Orgeat
  203. 203Hawthorn Cordial
  204. 204Dutch Noyeau
  205. 205Lavender Water
  206. 206Hot Burgundy
  207. 207Crême de Poisson à la Roi Albert
  208. 208Fish and Custard
  209. 209Hake and Potatoes
  210. 210Very Nice Skate
  211. 211To Keep Sprats
  212. 212To Keep Mackerel for a Week
  213. 213A Brown Dish of Fish
  214. 214Baked Haddocks
  215. 215Filleted Soles au Fromage
  216. 216Filleted Fish, With White Sauce and Tomatoes
  217. 217The Miller’s Cod
  218. 218Dutch Herrings
  219. 219Remains of Cod
  220. 220Part II
  221. 221Hors D’Oeuvre
  222. 222Carrot Soup
  223. 223Sorrel Soup
  224. 224Ostend Soup
  225. 225Another Sorrel Soup
  226. 226Hasty Soup
  227. 227Artichokes à la Vedette
  228. 228Surprise Potatoes
  229. 229Vegetable Salads
  230. 230Tomatoes à la Sir Edward Grey Hommage
  231. 231Stuffed Carrots
  232. 232To Cook Asparagus
  233. 233Tomatoes in Haste
  234. 234Kidneys and Lettuce
  235. 235Tomato Rice
  236. 236Rice With Eggs
  237. 237Broad Beans in Sauce
  238. 238Omelette of Peas
  239. 239Brussels Artichokes
  240. 240Belgian Salad
  241. 241Brussels Carrots
  242. 242Carrots and Eggs
  243. 243Cucumbers and Tomatoes
  244. 244Red Haricots
  245. 245Potatoes à la Brabanconne
  246. 246Flemish Peas
  247. 247Chou-Croute
  248. 248Spinach Fritters
  249. 249Harlequin Cabbages
  250. 250Little Towers of Salad
  251. 251Puffs for Friday
  252. 252Haddock à la Cardinal
  253. 253Skate Stew
  254. 254To Dress Coarse Fish
  255. 255Flemish Salad
  256. 256Flemish Sauce — Beef Squares
  257. 257Imitation Cutlets
  258. 258Kidneys With Madeira
  259. 259Pigs’ Trotters in Blanquette
  260. 260Loin of Mutton in the Pot
  261. 261Ox Tongue With Spinach and White Sauce
  262. 262Veal Fritters
  263. 263Stewed Beef
  264. 264A Mutton Salad
  265. 265Sausage Patties
  266. 266Sausage and Potatoes
  267. 267Ragout of Cold Meat
  268. 268A Quickly Made Stew
  269. 269Grenadines of Veal
  270. 270Hoche Pot
  271. 271Pigeon and Cabbage Rolls
  272. 272Remains of Sausage
  273. 273Shoulder of Lamb à la Beige
  274. 274Fillet of Beef à la Brabanconne
  275. 275Stewed Beef
  276. 276Beef and Apricots
  277. 277For an Invalid
  278. 278Invalids’ Eggs
  279. 279A Sweet for the Children
  280. 280Quince Custard
  281. 281Yellow Plums and Rice
  282. 282Brabant Pancake
  283. 283Delicious Sauce for Puddings
  284. 284Fruit Jellies
  285. 285Strawberry Fancy
  286. 286Pink Rice
  287. 287Military Prunes
  288. 288Madeline Cherries
  289. 289Strawberry Tartlets
  290. 290Madeira Eggs or Oeufs à la Grand’mère
  291. 291Butterflies
  292. 292Cherry and Strawberry Compote
  293. 293Chocolate Custard
  294. 294Gooseberry Cream Without Cream
  295. 295Chocolate Puddings

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