Free

The Belgian Cookbook

By Unknown
Free
Book Description

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
    • *** START: FULL LICENSE ***
      • Section 1. General Terms of Use and Redistributing Project Gutenberg-tm electronic works
        • Section 2. Information about the Mission of Project Gutenberg-tm
        • Section 3. Information about the Project Gutenberg Literary Archive Foundation
        • Section 5. General Information About Project Gutenberg-tm electronic works.
      • Section 2. Information about the Mission of Project Gutenberg-tm
      • Section 3. Information about the Project Gutenberg Literary Archive Foundation
      • Section 5. General Information About Project Gutenberg-tm electronic works.
    • Section 1. General Terms of Use and Redistributing Project Gutenberg-tm electronic works
      • Section 2. Information about the Mission of Project Gutenberg-tm
      • Section 3. Information about the Project Gutenberg Literary Archive Foundation
      • Section 5. General Information About Project Gutenberg-tm electronic works.
    • Section 2. Information about the Mission of Project Gutenberg-tm
    • Section 3. Information about the Project Gutenberg Literary Archive Foundation
    • Section 5. General Information About Project Gutenberg-tm electronic works.
    No review for this book yet, be the first to review.
      No comment for this book yet, be the first to comment
      You May Also Like
      Also Available On
      App store smallGoogle play small
      Categories
      Curated Lists
      • Pattern Recognition and Machine Learning (Information Science and Statistics)
        by Christopher M. Bishop
        Data mining
        by I. H. Witten
        The Elements of Statistical Learning: Data Mining, Inference, and Prediction
        by Various
        See more...
      • CK-12 Chemistry
        by Various
        Concept Development Studies in Chemistry
        by John Hutchinson
        An Introduction to Chemistry - Atoms First
        by Mark Bishop
        See more...
      • Microsoft Word - How to Use Advanced Algebra II.doc
        by Jonathan Emmons
        Advanced Algebra II: Activities and Homework
        by Kenny Felder
        de2de
        by
        See more...
      • The Sun Who Lost His Way
        by
        Tania is a Detective
        by Kanika G
        Firenze_s-Light
        by
        See more...
      • Java 3D Programming
        by Daniel Selman
        The Java EE 6 Tutorial
        by Oracle Corporation
        JavaKid811
        by
        See more...