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The Belgian Cook-book

The Belgian Cook-book

by Mrs. Brian Luck

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About this eBook

Editor
Luck, Brian, Mrs.
Title
The Belgian Cookbook
Credits
Text file produced by David Starner, Sergio Cangiano, and the Online Distributed Proofreading Team HTML file produced by David Widger
Language
English
LoC Class
TX: Technology: Home economics
Subject
Cooking, Belgian
Category
Text
eBook-No.
7223
Project Gutenberg
https://www.gutenberg.org/ebooks/7223
Release Date
January 1, 2005
Copyright
Public domain in the USA.

Contents

  1. 1.THE BELGIAN COOK-BOOK
  2. 2.By Various
  3. 3.Edited By Mrs. Brian Luck — 1915 "Lucullus, whom frugality could charm, Ate roasted turnips at the Sabine Farm."
  4. 4.PREFACE — M. LUCK.
  5. 5.PART I
  6. 6.CAULIFLOWER SOUP
  7. 7.FISH SOUP
  8. 8.STARVATION SOUP
  9. 9.IMMEDIATE SOUP, OR TEN MINUTES SOUP
  10. 10.CHERVIL SOUP
  11. 11.A GOOD PEA SOUP
  12. 12.WATERZOEI
  13. 13.A GOOD BELGIAN SOUP
  14. 14.BELGIAN PURÉE
  15. 15.AMBASSADOR SOUP
  16. 16.CRECY SOUP (BELGIAN RECIPE)
  17. 17.FLEMISH SOUP
  18. 18.TOMATO PURÉE
  19. 19.ONION SOUP
  20. 20.POTAGE LEMAN
  21. 21.TOMATO SOUP
  22. 22.SOUP, CREAM OF ASPARAGUS
  23. 23.GREEN PEA SOUP
  24. 24.VEGETABLE SOUP
  25. 25.MUSHROOM CREAM SOUP
  26. 26.THE SOLDIER'S VEGETABLE SOUP — (Eight to ten persons)
  27. 27.LEEK SOUP
  28. 28.CELERIS AU LARD
  29. 29.CABBAGE WITH SAUSAGES
  30. 30.LEEKS À LIEGOISE
  31. 31.A SALAD OF TOMATOES
  32. 32.POTATOES AND CHEESE
  33. 33.FRIDAY'S FEAST
  34. 34.RED CABBAGE
  35. 35.ASPARAGUS À L'ANVERS
  36. 36.COOKED LETTUCE
  37. 37.STUFFED CAULIFLOWER
  38. 38.GOURMANDS' MUSHROOMS
  39. 39.POMMES CHÂTEAU
  40. 40.CHIPPED POTATOES
  41. 41.CHICORY À LA FERDINAND
  42. 42.APPLES AND SAUSAGES
  43. 43.STUFFED CHICORY
  44. 44.TOMATOES STUFFED WITH BEANS
  45. 45.CABBAGE AND POTATOES
  46. 46.SPINACH À LA BRACONNIÈRE
  47. 47.A DISH OF HARICOT BEANS
  48. 48.POTATOES IN THE BELGIAN MANNER
  49. 49.TOMATOES AND SHRIMPS
  50. 50.FLEMISH ENDIVE
  51. 51.CAULIFLOWER AND SHRIMPS
  52. 52.BELGIAN CARROTS
  53. 53.STUFFED TOMATOES
  54. 54.RED CABBAGE
  55. 55.VEGETABLE SALAD
  56. 56.CHICORY
  57. 57.CAULIFLOWER À LA REINE ELIZABETH
  58. 58.MUSHROOMS À LA SPINETTE
  59. 59.DRESSED CAULIFLOWER
  60. 60.BRUSSELS SPROUTS — (The best way to cook them)
  61. 61.RAGOUT OF MUTTON
  62. 62.STEWED SHOULDER OF MUTTON
  63. 63.SHOULDER OF MUTTON
  64. 64.MUTTON COLLOPS
  65. 65.SHOULDER OF MUTTON DRESSED LIKE KID
  66. 66.ROAST RUMP OF BEEF, BORDELAISE SAUCE
  67. 67.ROASTED FILLET OF BEEF
  68. 68.BEEF À LA BOURGUIGNONNE
  69. 69.OX-TONGUE À LA BOURGEOISE
  70. 70.BEEF À LA MODE
  71. 71.BOEUF À LA FLAMANDE
  72. 72.CARETAKER'S BEEF
  73. 73.BLANKENBERG BEEF
  74. 74.VEAL WITH TOMATOES
  75. 75.FRICANDEAU OF VEAL
  76. 76.VEAL CUTLETS WITH MADEIRA SAUCE
  77. 77.GRENADINS OF VEAL
  78. 78.CALF'S LIVER À LA BOURGEOISE
  79. 79.VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE
  80. 80.BLANQUETTE OF VEAL
  81. 81.VEAL CAKE, EXCELLENT FOR SUPPER
  82. 82.BREAST OF VEAL — (A good and inexpensive dish)
  83. 83.OX TONGUE
  84. 84.VEAL À LA MILANAISE
  85. 85.STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR
  86. 86.VEAL À LA CRÊME
  87. 87.This is the demi-glaze Sauce which is used for all brown Sauces.
  88. 88.DUTCH SAUCE FOR FISH
  89. 89.BEARNAISE SAUCE — (Very good with stewed meat)
  90. 90.MUSLIN SAUCE
  91. 91.SAUCE BORDELAISE
  92. 92.POOR MAN'S SAUCE
  93. 93.THE GOOD WIFE'S SAUCE
  94. 94.CREAM SAUCE
  95. 95.SAUCE MAÎTRE D'HÔTEL
  96. 96.SAUCE AU DIABLE — (For cold meats)
  97. 97.FRICASSEE OF PIGEONS
  98. 98.HUNTER'S HARE
  99. 99.FLEMISH RABBIT
  100. 100.ROAST KID WITH VENISON SAUCE
  101. 101.BAKED RABBIT
  102. 102.CHICKEN À LA MAX
  103. 103.RABBIT À LA BORDELAISE
  104. 104.LAEKEN RABBIT
  105. 105.RABBIT
  106. 106.HARE
  107. 107.RUM OMELETTE
  108. 108.THE CHILDREN'S BIRTHDAY DISH
  109. 109.A FRANGIPANI
  110. 110.APRICOT SOUFFLÉ
  111. 111.STEWED PRUNES
  112. 112.CHOCOLATE CREAM
  113. 113.SEMOLINA SOUFFLÉ
  114. 114.SNOWY MOUNTAINS
  115. 115.RICHELIEU RICE
  116. 116.EXCELLENT PASTE FOR PASTRY
  117. 117.CHOCOLATE CREAM — (No. 2)
  118. 118.BELGIAN GINGERBREAD
  119. 119.APPLE FRITTERS
  120. 120.FOUR QUARTERS
  121. 121.SAFFRON RICE
  122. 122.SEMOLINA FRITTERS
  123. 123.SPECULOOS — (A Brussels recipe)
  124. 124.GAUFRES FROM BRUSSELS
  125. 125.RICE À LA CONDE
  126. 126.PAINS PERDUS — (Lost bread)
  127. 127.FRUIT FRITTERS
  128. 128.MOCHA CAKE
  129. 129.VANILLA CREAM
  130. 130.RUM CREAM
  131. 131.PINEAPPLE À L'ANVERS
  132. 132.POUDING AUX POMMES
  133. 133.SOUFFLÉ AU CHOCOLAT
  134. 134.A NEW DISH OF APPLES
  135. 135.GOLDEN RICE
  136. 136.BANANA COMPÔTE
  137. 137.RIZ CONDE
  138. 138.CHOCOLATE CREAM
  139. 139.KIDNEY SOUFFLÉ
  140. 140.BAKED SOUFFLE
  141. 141.PEASANTS' EGGS
  142. 142.TWO RECIPES FOR TOMATOES AND EGGS
  143. 143.TOMATOES AND EGGS
  144. 144.MUSHROOM OMELETTE
  145. 145.ASPARAGUS OMELETTE
  146. 146.STUFFED EGGS
  147. 147.POACHED EGGS, TOMATO SAUCE
  148. 148.EGGS AND MUSHROOMS
  149. 149.BELGIAN EGGS
  150. 150.EGGS À LA RIBEAUCOURT
  151. 151.TO USE UP REMAINS OF MEAT
  152. 152.VEAL WITH ONIONS
  153. 153.VEAL CAKE
  154. 154.TO USE UP COLD MEAT
  155. 155.FLEMISH CARBONADE
  156. 156.A USE FOR COLD MUTTON
  157. 157.FLEMISH CARBONADES
  158. 158.FISH
  159. 159.REMAINS OF FISH
  160. 160.GOOD RISSOLES
  161. 161.CROQUETTES OF BOILED MEAT
  162. 162.CARBONADES DONE WITH BEER
  163. 163.WALLOON ENTRÉE
  164. 164.SCRAPS OF MEAT
  165. 165.FRICADELLE
  166. 166.CHICORY AND HAM WITH CHEESE SAUCE
  167. 167.CROQUETTES OF VEAL
  168. 168.ENTRÉE (CROQUE-MONSIEUR)
  169. 169.HOT-POT
  170. 170.HOCHE POT
  171. 171.BOUCHÉES À LA REINE
  172. 172.HOCHE POT OF GHENT
  173. 173.CARBONADE OF FLANDERS
  174. 174.HEADLESS SPARROWS
  175. 175.MUTTON STEW
  176. 176.HOCHE POT GANTOIS — (For eight or nine persons)
  177. 177.CHINESE CORKS
  178. 178.LIMPENS CHEESE
  179. 179.CHEESE SOUFFLÉ
  180. 180.CHEESE CROQUETTES
  181. 181.CHEESE FONDANTS
  182. 182.CHEESE SOUFFLÉ
  183. 183.POTATOES AND CHEESE
  184. 184.YORK HAM, SWEETBREADS, MADEIRA SAUCE
  185. 185.HAM WITH MADEIRA SAUCE
  186. 186.A DIFFICULT DISH OF EGGS
  187. 187.COUNTRY EGGS
  188. 188.FRENCH EGGS
  189. 189.OEUFS CELESTES — (Hommage à Sir Edward Grey)
  190. 190.PETITES CAISSES À LA FURNES
  191. 191.FLEMISH CARROTS
  192. 192.AUBERGINE OR EGG PLANT
  193. 193.EGG PLANTS AS SOUFFLÉ
  194. 194.POTATO CROQUETTES
  195. 195.PURÉE OF CHESTNUTS
  196. 196.HORS D'OEUVRES
  197. 197.POTATO DICE
  198. 198.ANCHOVIES
  199. 199.ANCHOVY SANDWICHES
  200. 200.ANCHOVY ROUNDS
  201. 201.ANCHOVY BISCUITS
  202. 202.ANCHOVY PATTIES
  203. 203.MOCK ANCHOVIES
  204. 204.CUCUMBER À LA LAEKEN
  205. 205.HERRING AND MAYONNAISE
  206. 206.SWEET DRINKS AND CORDIALS. ORGEAT
  207. 207.HAWTHORN CORDIAL
  208. 208.DUTCH NOYEAU
  209. 209.LAVENDER WATER
  210. 210.HOT BURGUNDY
  211. 211.CRÊME DE POISSON À LA ROI ALBERT
  212. 212.FISH AND CUSTARD
  213. 213.HAKE AND POTATOES
  214. 214.VERY NICE SKATE
  215. 215.TO KEEP SPRATS
  216. 216.TO KEEP MACKEREL FOR A WEEK
  217. 217.A BROWN DISH OF FISH
  218. 218.BAKED HADDOCKS
  219. 219.FILLETED SOLES AU FROMAGE
  220. 220.FILLETED FISH, WITH WHITE SAUCE AND TOMATOES
  221. 221.THE MILLER'S COD — (Cabillaud meunier)
  222. 222.DUTCH HERRINGS — (A cold dish)
  223. 223.REMAINS OF COD — I — II — III
  224. 224.PART II — M. LUCK.
  225. 225.HORS D'OEUVRE — (Herring and Mayonnaise)
  226. 226.CARROT SOUP
  227. 227.SORREL SOUP
  228. 228.OSTEND SOUP
  229. 229.ANOTHER SORREL SOUP
  230. 230.HASTY SOUP
  231. 231.ARTICHOKES A LA VEDETTE
  232. 232.SURPRISE POTATOES
  233. 233.VEGETABLE SALADS
  234. 234.TOMATOES A LA SIR EDWARD GREY HOMMAGE
  235. 235.STUFFED CARROTS
  236. 236.TO COOK ASPARAGUS
  237. 237.TOMATOES IN HASTE
  238. 238.KIDNEYS AND LETTUCE
  239. 239.TOMATO RICE
  240. 240.RICE WITH EGGS
  241. 241.BROAD BEANS IN SAUCE
  242. 242.OMELETTE OF PEAS
  243. 243.BRUSSELS ARTICHOKES — [ F. R. ]
  244. 244.BELGIAN SALAD
  245. 245.BRUSSELS CARROTS
  246. 246.CARROTS AND EGGS
  247. 247.CUCUMBERS AND TOMATOES
  248. 248.RED HARICOTS
  249. 249.POTATOES A LA BRABANCONNE
  250. 250.FLEMISH PEAS
  251. 251.CHOU-CROUTE
  252. 252.SPINACH FRITTERS
  253. 253.HARLEQUIN CABBAGES
  254. 254.LITTLE TOWERS OF SALAD
  255. 255.PUFFS FOR FRIDAY
  256. 256.HADDOCK A LA CARDINAL
  257. 257.SKATE STEW
  258. 258.TO DRESS COARSE FISH — [ F. R. ]
  259. 259.FLEMISH SALAD
  260. 260.FLEMISH SAUCE
  261. 261.BEEF SQUARES
  262. 262.IMITATION CUTLETS
  263. 263.KIDNEYS WITH MADEIRA
  264. 264.PIGS' TROTTERS IN BLANQUETTE
  265. 265.LOIN OF MUTTON IN THE POT
  266. 266.OX TONGUE WITH SPINACH AND WHITE SAUCE
  267. 267.VEAL FRITTERS
  268. 268.STEWED BEEF
  269. 269.A MUTTON SALAD
  270. 270.SAUSAGE PATTIES
  271. 271.SAUSAGE AND POTATOES
  272. 272.RAGOUT OF COLD MEAT
  273. 273.A QUICKLY MADE STEW
  274. 274.GRENADINES OF VEAL
  275. 275.HOCHE POT
  276. 276.PIGEON AND CABBAGE ROLLS
  277. 277.REMAINS OF SAUSAGE
  278. 278.SHOULDER OF LAMB A LA BEIGE
  279. 279.FILLET OF BEEF À LA BRABANCONNE
  280. 280.STEWED BEEF
  281. 281.BEEF AND APRICOTS
  282. 282.FOR AN INVALID
  283. 283.INVALIDS' EGGS
  284. 284.A SWEET FOR THE CHILDREN
  285. 285.QUINCE CUSTARD
  286. 286.YELLOW PLUMS AND RICE
  287. 287.BRABANT PANCAKE
  288. 288.DELICIOUS SAUCE FOR PUDDINGS
  289. 289.FRUIT JELLIES
  290. 290.STRAWBERRY FANCY
  291. 291.PINK RICE
  292. 292.MILITARY PRUNES
  293. 293.MADELINE CHERRIES
  294. 294.STRAWBERRY TARTLETS
  295. 295.MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE
  296. 296.BUTTERFLIES
  297. 297.CHERRY AND STRAWBERRY COMPOTE
  298. 298.CHOCOLATE CUSTARD
  299. 299.GOOSEBERRY CREAM WITHOUT CREAM
  300. 300.CHOCOLATE PUDDINGS
  301. 301.INDEX

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