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The Belgian Cookbook

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Table of Contents
  • THE BELGIAN COOK-BOOK
    • PREFACE
    • PART I
    • CAULIFLOWER SOUP
    • FISH SOUP
    • STARVATION SOUP
    • IMMEDIATE SOUP, OR TEN MINUTES SOUP
    • CHERVIL SOUP
    • A GOOD PEA SOUP
    • WATERZOEI
    • A GOOD BELGIAN SOUP
    • BELGIAN PURÉE
    • AMBASSADOR SOUP
    • CRECY SOUP (BELGIAN RECIPE)
    • FLEMISH SOUP
    • TOMATO PURÉE
    • ONION SOUP
    • POTAGE LEMAN
    • TOMATO SOUP
    • SOUP, CREAM OF ASPARAGUS
    • GREEN PEA SOUP
    • VEGETABLE SOUP
    • MUSHROOM CREAM SOUP
    • THE SOLDIER'S VEGETABLE SOUP
    • LEEK SOUP
    • CELERIS AU LARD
    • CABBAGE WITH SAUSAGES
    • A SALAD OF TOMATOES
    • POTATOES AND CHEESE
    • FRIDAY'S FEAST
    • RED CABBAGE
    • ASPARAGUS À L'ANVERS
    • COOKED LETTUCE
    • STUFFED CAULIFLOWER
    • GOURMANDS' MUSHROOMS
    • POMMES CHÂTEAU
    • CHIPPED POTATOES
    • CHICORY À LA FERDINAND
    • APPLES AND SAUSAGES
    • STUFFED CHICORY
    • TOMATOES STUFFED WITH BEANS
    • CABBAGE AND POTATOES
    • SPINACH À LA BRACONNIÈRE
    • A DISH OF HARICOT BEANS
    • POTATOES IN THE BELGIAN MANNER
    • TOMATOES AND SHRIMPS
    • FLEMISH ENDIVE
    • CAULIFLOWER AND SHRIMPS
    • BELGIAN CARROTS
    • STUFFED TOMATOES
    • RED CABBAGE
    • VEGETABLE SALAD
    • CHICORY
    • CAULIFLOWER À LA REINE ELIZABETH
    • MUSHROOMS À LA SPINETTE
    • DRESSED CAULIFLOWER
    • BRUSSELS SPROUTS
    • RAGOUT OF MUTTON
    • STEWED SHOULDER OF MUTTON
    • SHOULDER OF MUTTON
    • MUTTON COLLOPS
    • SHOULDER OF MUTTON DRESSED LIKE KID
    • ROAST RUMP OF BEEF, BORDELAISE SAUCE
    • ROASTED FILLET OF BEEF
    • BEEF À LA BOURGUIGNONNE
    • OX-TONGUE À LA BOURGEOISE
    • BEEF À LA MODE
    • BOEUF À LA FLAMANDE
    • CARETAKER'S BEEF
    • BLANKENBERG BEEF
    • VEAL WITH TOMATOES
    • FRICANDEAU OF VEAL
    • VEAL CUTLETS WITH MADEIRA SAUCE
    • GRENADINS OF VEAL
    • CALF'S LIVER À LA BOURGEOISE
    • VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE
    • BLANQUETTE OF VEAL
    • VEAL CAKE, EXCELLENT FOR SUPPER
    • BREAST OF VEAL
    • OX TONGUE
    • VEAL À LA MILANAISE
    • STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR
    • VEAL À LA CRÊME
    • DUTCH SAUCE FOR FISH
    • BEARNAISE SAUCE
    • MUSLIN SAUCE
    • SAUCE BORDELAISE
    • POOR MAN'S SAUCE
    • THE GOOD WIFE'S SAUCE
    • CREAM SAUCE
    • SAUCE MAÎTRE D'HÔTEL
    • SAUCE AU DIABLE
    • FRICASSEE OF PIGEONS
    • HUNTER'S HARE
    • FLEMISH RABBIT
    • ROAST KID WITH VENISON SAUCE
    • BAKED RABBIT
    • CHICKEN À LA MAX
    • RABBIT À LA BORDELAISE
    • LAEKEN RABBIT
    • RABBIT
    • HARE
    • RUM OMELETTE
    • THE CHILDREN'S BIRTHDAY DISH
    • A FRANGIPANI
    • APRICOT SOUFFLÉ
    • STEWED PRUNES
    • CHOCOLATE CREAM
    • SEMOLINA SOUFFLÉ
    • SNOWY MOUNTAINS
    • RICHELIEU RICE
    • EXCELLENT PASTE FOR PASTRY
    • CHOCOLATE CREAM
    • BELGIAN GINGERBREAD
    • APPLE FRITTERS
    • FOUR QUARTERS
    • SAFFRON RICE
    • SEMOLINA FRITTERS
    • SPECULOOS
    • GAUFRES FROM BRUSSELS
    • RICE À LA CONDE
    • PAINS PERDUS
    • FRUIT FRITTERS
    • MOCHA CAKE
    • VANILLA CREAM
    • RUM CREAM
    • PINEAPPLE À L'ANVERS
    • POUDING AUX POMMES
    • SOUFFLÉ AU CHOCOLAT
    • A NEW DISH OF APPLES
    • GOLDEN RICE
    • BANANA COMPÔTE
    • RIZ CONDE
    • CHOCOLATE CREAM
    • KIDNEY SOUFFLÉ
    • BAKED SOUFFLE
    • PEASANTS' EGGS
    • TWO RECIPES FOR TOMATOES AND EGGS
    • TOMATOES AND EGGS
    • MUSHROOM OMELETTE
    • ASPARAGUS OMELETTE
    • STUFFED EGGS
    • POACHED EGGS, TOMATO SAUCE
    • EGGS AND MUSHROOMS
    • BELGIAN EGGS
    • EGGS À LA RIBEAUCOURT
    • TO USE UP REMAINS OF MEAT
    • VEAL WITH ONIONS
    • VEAL CAKE
    • TO USE UP COLD MEAT
    • FLEMISH CARBONADE
    • A USE FOR COLD MUTTON
    • FLEMISH CARBONADES
    • FISH
    • REMAINS OF FISH
    • GOOD RISSOLES
    • CROQUETTES OF BOILED MEAT
    • CARBONADES DONE WITH BEER
    • WALLOON ENTRÉE
    • SCRAPS OF MEAT
    • FRICADELLE
    • CHICORY AND HAM WITH CHEESE SAUCE
    • CROQUETTES OF VEAL
    • ENTRÉE (CROQUE-MONSIEUR)
    • HOT-POT
    • HOCHE POT
    • BOUCHÉES À LA REINE
    • HOCHE POT OF GHENT
    • CARBONADE OF FLANDERS
    • HEADLESS SPARROWS
    • MUTTON STEW
    • HOCHE POT GANTOIS
    • CHINESE CORKS
    • LIMPENS CHEESE
    • CHEESE SOUFFLÉ
    • CHEESE CROQUETTES
    • CHEESE FONDANTS
    • CHEESE SOUFFLÉ
    • POTATOES AND CHEESE
    • YORK HAM, SWEETBREADS, MADEIRA SAUCE
    • HAM WITH MADEIRA SAUCE
    • A DIFFICULT DISH OF EGGS
    • COUNTRY EGGS
    • FRENCH EGGS
    • OEUFS CELESTES
    • PETITES CAISSES À LA FURNES
    • FLEMISH CARROTS
    • AUBERGINE OR EGG PLANT
    • EGG PLANTS AS SOUFFLÉ
    • POTATO CROQUETTES
    • PURÉE OF CHESTNUTS
    • HORS D'OEUVRES
    • POTATO DICE
    • ANCHOVIES
    • ANCHOVY SANDWICHES
    • ANCHOVY ROUNDS
    • ANCHOVY BISCUITS
    • ANCHOVY PATTIES
    • MOCK ANCHOVIES
    • CUCUMBER À LA LAEKEN
    • HERRING AND MAYONNAISE
    • SWEET DRINKS AND CORDIALS. ORGEAT
    • HAWTHORN CORDIAL
    • DUTCH NOYEAU
    • LAVENDER WATER
    • HOT BURGUNDY
    • CRÊME DE POISSON À LA ROI ALBERT
    • FISH AND CUSTARD
    • HAKE AND POTATOES
    • VERY NICE SKATE
    • TO KEEP SPRATS
    • TO KEEP MACKEREL FOR A WEEK
    • A BROWN DISH OF FISH
    • BAKED HADDOCKS
    • FILLETED SOLES AU FROMAGE
    • FILLETED FISH, WITH WHITE SAUCE AND TOMATOES
    • THE MILLER'S COD
    • DUTCH HERRINGS
    • REMAINS OF COD
    • PART II
    • HORS D'OEUVRE
    • CARROT SOUP
    • SORREL SOUP
    • OSTEND SOUP
    • ANOTHER SORREL SOUP
    • HASTY SOUP
    • ARTICHOKES A LA VEDETTE
    • SURPRISE POTATOES
    • VEGETABLE SALADS
    • TOMATOES A LA SIR EDWARD GREY HOMMAGE
    • STUFFED CARROTS
    • TO COOK ASPARAGUS
    • TOMATOES IN HASTE
    • KIDNEYS AND LETTUCE
    • TOMATO RICE
    • RICE WITH EGGS
    • BROAD BEANS IN SAUCE
    • OMELETTE OF PEAS
    • BRUSSELS ARTICHOKES
    • BELGIAN SALAD
    • BRUSSELS CARROTS
    • CARROTS AND EGGS
    • CUCUMBERS AND TOMATOES
    • RED HARICOTS
    • POTATOES A LA BRABANCONNE
    • FLEMISH PEAS
    • CHOU-CROUTE
    • SPINACH FRITTERS
    • HARLEQUIN CABBAGES
    • LITTLE TOWERS OF SALAD
    • PUFFS FOR FRIDAY
    • HADDOCK A LA CARDINAL
    • SKATE STEW
    • TO DRESS COARSE FISH
    • FLEMISH SALAD
    • FLEMISH SAUCE
    • BEEF SQUARES
    • IMITATION CUTLETS
    • KIDNEYS WITH MADEIRA
    • PIGS' TROTTERS IN BLANQUETTE
    • LOIN OF MUTTON IN THE POT
    • OX TONGUE WITH SPINACH AND WHITE SAUCE
    • VEAL FRITTERS
    • STEWED BEEF
    • A MUTTON SALAD
    • SAUSAGE PATTIES
    • SAUSAGE AND POTATOES
    • RAGOUT OF COLD MEAT
    • A QUICKLY MADE STEW
    • GRENADINES OF VEAL
    • HOCHE POT
    • PIGEON AND CABBAGE ROLLS
    • REMAINS OF SAUSAGE
    • SHOULDER OF LAMB A LA BEIGE
    • FILLET OF BEEF À LA BRABANCONNE
    • STEWED BEEF
    • BEEF AND APRICOTS
    • FOR AN INVALID
    • INVALIDS' EGGS
    • A SWEET FOR THE CHILDREN
    • QUINCE CUSTARD
    • YELLOW PLUMS AND RICE
    • BRABANT PANCAKE
    • DELICIOUS SAUCE FOR PUDDINGS
    • FRUIT JELLIES
    • STRAWBERRY FANCY
    • PINK RICE
    • MILITARY PRUNES
    • MADELINE CHERRIES
    • STRAWBERRY TARTLETS
    • MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE
    • BUTTERFLIES
    • CHERRY AND STRAWBERRY COMPOTE
    • CHOCOLATE CUSTARD
    • GOOSEBERRY CREAM WITHOUT CREAM
    • CHOCOLATE PUDDINGS
  • INDEX
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