,,the ,,belgian ,,cook-,,book ,by ,various ,edited ,by ,mrs4 ,brian ,luck #aiae ,lucullus1 whom frugality could charm1 ,ate roasted turnips at the ,sabine ,farm4 ,,preface ,the recipes in this little book have been sent by ,belgian refugees from all parts of the ,united ,kingdom1 and it is through the kindness of these correspondents that ,i have been able to compile it4 ,it is thought1 also1 that ,british cooking may benefit by the study of ,belgian dishes4 ,the perfect cook1 like ,mrs4 ',arris or the fourth dimension1 is often heard of1 but never actually found1 so this small manual is offered for the use of the work-a-day and inexperienced mistress and maid4 ,it is not written in the interests of millionaires4 ,the recipes are simple1 and most inexpensive1 rather for persons of moderate means than for those who can follow the famous directions for a certain savory3 ,take a leg of mutton1 etc4 ,a shelf of provisions should be valued1 like love-making1 not only for itself but for what it may become4 ,,savories3 ,if you serve these1 let them be1 like an ankle1 small and neat and alluring4 ,this dish is not obligatory2 recollect that it is but a culinary work of supererogation4 ,,soup3 ,let your soup be extremely hot2 do not let it be like the ,laodiceans4 ,you know what ,st4 ,john said about them1 and you would be sorry to think of your soup sharing the fate which he describes with such saintly verve4 ,be sure that your soup has a good foundation1 and avoid the ,italian method of making consomm1 which is to put a pot of water on to warm and to drive a cow past the door4 ,,fish3 ,it is a truism to say that fish should be absolutely fresh1 yet only too many cooks think1 during the week-end1 that fish is like the manna of the ,hebrews1 which was imbued with ,sabbatarian principles that kept it fresh from ,saturday to ,monday4 ,i implore of you to think differently about fish4 ,it is a most nourishing and strengthening food--other qualities it has1 too1 if one must believe the anecdote of the ,sultan ,saladin and the two anchorites4 ,,meat3 ,if your meat must be cooked in water1 let it not boil but merely simmer2 let the pot just whisper agreeably of a good dish to come4 ,do you know what an ,english tourist said1 looking into a ,moorish cooking-pot8 ,what have you got there8 ,mutton and rice8 ,for the moment1 ,sidi1 it is mutton and rice1 said the ,moorish cook2 but in two hours1 inshallah1 when the garlic has kissed the pot1 it will be the most delicious comforter from ,mecca to ,casa ,blanca4 ,simmer and season1 then1 your meats1 and let the onion 7if not garlic7 just kiss the pot1 even if you allow no further intimacy between them4 ,use bay-leaves1 spices1 herbs of all sorts1 vinegar1 cloves2 and never forget pepper and salt4 ,game is like ,love1 the best appreciated when it begins to go4 ,only experience will teach you1 on blowing up the breast feathers of a pheasant1 whether it ought to be cooked to-day or to-morrow4 ,men1 as a rule1 are very particular about the dressing of game1 though they may not all be able to tell1 like the ,frenchman1 upon which of her legs a partridge was in the habit of sitting4 ,game should be underdone rather than well done2 it should never be without well-buttered toast underneath it to collect the gravy1 and the knife to carve it with should be very1 very sharp4 ,,vegetables3 ,nearly all these are at their best 7like brunettes7 just before they are fully matured4 ,so says a great authority1 and no doubt he is thinking of young peas and beans1 lettuces and asparagus4 ,try to dress such things as potatoes1 parsnips1 cabbages1 carrots1 in other ways than simply boiled in water1 for the water often removes the flavor and leaves the fiber4 ,do not let your vegetable-dishes remind your guests of ,froissart's account of ,scotchmen's food1 which was rubbed in a little water4 ,,sweets3 ,it is difficult to give any general directions for sweets4 ,they should be made to look attractive1 and they should be constantly varied4 ,the same remarks apply to savories1 which last ought always to be highly seasoned1 whether hot or cold4 ,,made ,,dishes are a great feature in this little book4 ,i have tried to help those small households who cook1 let us say1 a leg of mutton on ,sunday1 and then see it meander through the week in various guises till it ends its days honorable as soup on the following ,friday4 ,endeavor to hide from your husband that you are making that leg of mutton almost achieve eternal life4 ,it is noticeable that men are attracted to a house where there is good cooking1 and the most unapproachable beings are rendered accessible by the pleasantness of a souffl1 or the aroma of a roast duck4 ,you must have observed that a certain number of single men have their hearts very wishful towards their cook4 ,not infrequently they marry that cook2 but it is less that she is a good and charming woman than that she is a good and charming cook4 ,ponder this1 therefore2 for ,i have known men otherwise happy1 who long for a good beef-steak pudding as vainly as the ,golden ,ass longed for a meal of roses4 ,try these recipes1 for really good rissoles and hashes4 ,twice-cooked meat can always be alleviated by mushrooms or tomatoes4 ,remember that the discovery of a new dish is of more use than the discovery of a new star1--besides which1 you will get much more praise for it4 ,and if on ,wednesday you find that you have to eat the same part of the very same animal that you had on ,monday1 do not1 pray1 become exasperated2 treat it affectionately1 as ,i treat my black hat1 which becomes more ravishing every time that ,i alter it4 ,only1 do not buy extravagant make-weight for a scrap of cold meat that would be best used in a mince patty1 or you will be like a man keeping a horse in order to grow mushrooms4 ,and1 lastly1 the good cook must learn about food what every sensible woman learns about love--how best to utilize the cold remains4 ,m4 ,,luck4 ,,part ,i ,,cauliflower ,,soup ,after you have boiled a cauliflower1 it is a great extravagance to throw away the liquor2 it is delicately flavored and forms the basis of a good soup4 ,wash well your cauliflower1 taking great care to remove all grit and insects4 ,place it to simmer with its head downwards1 in salted water2 and1 when it is tender1 remove it4 ,now for the soup4 ,let all the outer leaves and odd bits simmer well1 then pass them through a sieve4 ,fry some chopped onions1 add the liquor of the cauliflower and the pieces that have been rubbed through the sieve1 add a little white pepper and a slice of brown bread4 ,let all cook gently for half-an-hour1 then1 just before serving it1 take out the slice of bread and sprinkle in two teaspoonfuls of grated ,gruyere cheese4 ,,fish ,,soup ,when you buy fish and have it filleted1 ask for the bones and trimmings to be sent also4 ,put a quart of milk to heat and add to it a bunch of mixed herbs1 a few minced shallots1 parsley1 pepper and salt4 ,throw in your fish and cook for an hour4 ,if you have any celery put in a piece1 or two or three white artichokes4 ,strain the soup1 taste it1 and add more salt or more milk as you think necessary4 ,return to the pan4 ,take the yolk of an egg and just before taking the soup from the fire1 stir it quickly in4 ,this soup must never boil4 ,it should be made out of the very white fish1 excluding herring and mackerel4 ,,starvation ,,soup ,if you have a pork-bone from the fresh meat1 let it boil in water for an hour4 ,put the pan to cool and take off the fat1 and remove the bone4 ,replace the pan on the fire and throw into it two pounds of ,brussels sprouts4 ,do not add onions to this soup but leeks1 and the hearts of cabbage4 ,pepper and spice to taste4 ,rub it through a sieve and let it be thick enough to form a thin pure4 ,,immediate ,,soup1 ,,or ,,ten ,,minutes ,,soup ,into a quart of boiling water throw two tablespoonfuls of either semolina or tapioca3 let it boil for eight minutes with a dust of salt and pepper4 ,meanwhile1 take your tureen1 put quickly into it two yolks of very fresh eggs1 add two pats of butter and two small spoonfuls of water to mix it4 ,stir quickly with the spoon1 and when the soup has done its eight minutes' boiling1 pour it on the egg and butter in the tureen4 ,this is an extremely good soup4 ,it is rendered still better by a small quantity of ,bovril4 ,,chervil ,,soup ,put a bone of veal on to cook in water1 with four or five potatoes1 according to the quantity desired4 ,when these are tender1 pass them through the tammy and return them to the soup4 ,chop up the chervil1 adding to it half a dessert-spoonful of cornflour4 ,quarter of an hour before serving1 put in the chervil1 but take the cover off the pot1 so that it remains a good green color4 ,pepper and salt to be added also4 ,v4 ,verachtert1 ,caf ,appelmans1 ,anvers4 ,a ,,good ,,pea ,,soup ,soak your dried peas over-night4 ,the following day boil some fresh water1 and throw in the peas1 adding a few chopped onions and leeks1 with pepper and salt4 ,let the soup simmer for three hours on the top of the stove1 giving it a stir now and then4 ,if you have a ham-bone1 that is a great improvement1 or the water in which some bacon has been boiled is a good foundation for the soup1 instead of the fresh water4 ,mdlle4 ,m4 ,schmidt4 ,,waterzoei ,this is an essentially ,flemish soup4 ,one uses carp1 eels1 tench1 roach1 perches1 barbel1 for the real waterzoei is always made of different kinds of fish4 ,take two pounds of fish1 cut off the heads and tails1 which you will fry lightly in butter1 adding to make the sauce a mixed carrot and onion1 three cloves1 a pinch of white pepper1 a sprig of parsley1 one of thyme1 a bay-leaf2 pour in two-thirds of water and one-third of white wine till it more than covers the ingredients and let it simmer for half-an-hour4 ,then the pieces of fish must be cut an equal size1 and they are placed to cook quickly in this liquor for twenty minutes4 ,five minutes before serving add a lemon peeled and cut into slices and the pips removed4 ,some people bind the sauce with breadcrumbs grated and browned4 ,you serve1 with this dish1 very thin slices of bread and butter4 ,for ,english tastes1 the heads and tails should be removed when dressing the dish4 ,a ,,good ,,belgian ,,soup is called crme de saut4 ,itself one of the most wholesome of vegetables1 watercress combines admirably with potatoes in making soup4 ,wash1 dry1 and chop finely four ounces of the leaves picked from the stalks1 fry slowly for five minutes with or without a thinly-sliced onion1 add one pound of potatoes cut in small dice1 and fry1 still very slowly1 without browning2 pour in one quart of water or thin stock1 simmer gently1 closely-covered1 for from thirty-five to fifty minutes1 rub through a hair sieve1 and having returned the puree to the saucepan with a half-teaspoonful of castor sugar1 and salt and cayenne to taste1 thicken with one table-spoonful of flour stirred smoothly into one breakfast-cupful of cold milk2 boil up sharply1 and serve sprinkled with watercress4 ,e4 ,haig4 ,,belgian ,,pur,e ,cook two pounds of ,brussels sprouts in boiling water4 ,take them out1 drain them and toss them in butter for five minutes1 sprinkle them with a teaspoonful of flour1 and then cook them in gravy 7or meat extract and water71 fast boiling1 over a good fire1 and keep the lid of the saucepan off so that they may remain green4 ,pass them through the sieve1 leave them in ten minutes1 bind the mixture with the yolks of three eggs1 a pint of milk2 then at the last minute one dessert-spoonful of butter for each pint and a half of soup4 ,,ambassador ,,soup ,a pint and a half of either fresh peas1 or of dried peas that have been soaked for six hours in cold water2 a leek1 and three onions chopped finely4 ,simmer till the peas are tender1 then pass all through the sieve4 ,well wash some sorrel and chop it1 and add as much as will be to your taste4 ,in another pan cook five tablespoonfuls of rice1 and add that to your soup4 ,simmer up again1 stirring it all very well4 ,this soup should be of a green color4 ,mme4 ,georges ,goffaux4 ,,crecy ,,soup 7,,belgian ,,recipe7 ,take ten carrots1 two onions1 one leek1 five potatoes1 and cook all gently in water1 with salt and pepper2 when they are tender1 rub them through the sieve and serve it very hot4 ,g4 ,goffaux4 ,,flemish ,,soup ,to two pounds of washed and picked ,brussels sprouts add ten potatoes1 two onions1 two leeks1 salt1 pepper4 ,cook all gently and pass through a sieve4 ,add at the last moment a sprinkle of chopped chervil4 ,g4 ,goffaux4 ,,tomato ,,pur,e ,begin by cleaning four potatoes1 two leeks1 a celery1 four carrots1 three pounds of big tomatoes2 well wash all these vegetables and cut them in dice1 the tomatoes a little larger4 ,cook them all gently for an hour in nearly two pints of gravy1 to which you have already added two thick slices of bread and a pinch of salt4 ,take care that your vegetables do not stick to the bottom of the pan4 ,when all is well cooked1 pass it through a fine tammy4 ,add more gravy1 or water and meat juice2 make it of the consistency that you wish4 ,bring it to the boil again over the fire1 adding pepper and salt1 and just before serving a bit of fresh butter also4 ,it is a great improvement to add at the last minute the yolk of an egg1 mixed in a little cold water1 quickly stirred in when the soup is off the fire4 ,the three recipes for seven or eight persons4 ,g4 ,kerckaert4 ,,onion ,,soup ,mince some thick onions1 five or six1 and let them color over the fire in butter4 ,add a dessert-spoonful of flour1 sprinkling it in1 and the same amount in gravy2 thicken it with potatoes and when these are cooked1 peas1 all through a sieve4 ,bring the pure to the right consistency with milk1 and let it simmer for a few minutes before serving1 adding pepper and salt4 ,gabrielle ,janssens4 ,,potage ,,leman ,make a good gravy with one and one-half pounds of skirt of beef4 ,with one half of the gravy make a very good pure of peas--if possible the green peas--with the other half make a good pure of tomatoes4 ,combine the two pures1 adding pepper and salt and a dust of cayenne4 ,for each guest add to the soup a teaspoonful of ,madeira wine1 beat it all well and serve quickly4 ,or add1 instead of ,madeira1 one dessert-spoonful of sherry wine4 ,this celebrated soup is honored by the name of the glorious defender of ,namur4 ,gabrielle ,janssens4 ,,tomato ,,soup ,boil together six medium potatoes1 a celery1 two leeks1 two carrots1 and a pound of fresh tomatoes1 with pepper1 salt and a leaf of bay4 ,pass all through the sieve4 ,fry two or three chopped onions in some butter and add the soup to them4 ,boil up again for twenty minutes before serving4 ,if you have no fresh tomatoes1 the tinned ones can be used1 removing the skin1 at the same time that you add the fried onions4 ,mme4 van ,praet4 ,,soup1 ,,cream ,,of ,,asparagus ,boil some potatoes and pass them through the sieve1 add the asparagus-tops1 with a pat of butter for each four tops2 thin the soup with extract of meat and water1 and at the last moment stir in the raw yolks of two eggs1 and a little chopped parsley4 ,mme4 van ,praet4 ,,green ,,pea ,,soup ,put half a pound of dry green peas to soak overnight in water1 with a teaspoonful of bicarbonate of soda in it4 ,in the morning take out the peas and put them on the fire in about three-and-a-half pints of water4 ,when the peas are nearly cooked1 add five big potatoes4 ,when all is cooked enough for the skins to come off easily1 rub all through a sieve4 ,fry in some butter four or five onions and five or six leeks till they are brown1 or1 failing butter1 use some fat of beef2 add these to the peas and boil together a good half-hour4 ,if possible1 add a pig's trotter cut into four1 which makes the soup most excellent4 ,when ready to serve1 remove the four pieces of trotter4 ,little dice of fried bread should be handed with the soup4 ,v4 ,verachtert4 ,,vegetable ,,soup ,fry four onions till they are brown4 ,add them to three pints of water1 with four carrots1 a slice of white crumb of bread1 five potatoes1 a celery and a bunch of parsley1 which you must take out before passing the soup through the sieve4 ,a few tomatoes make the soup better2 if they are tinned1 do not add them till after the soup has been passed through the tammy2 if they are fresh1 put them in with the other vegetables4 ,simmer for an hour1 add pepper and salt before serving4 ,v4 ,verachtert4 ,,mushroom ,,cream ,,soup ,on a good white stock foundation1 for which you have used milk and a bone of veal1 sprinkle in some ground rice till it thickens1 stirring it well for twenty minutes4 ,wash and chop your mushrooms1 and fry them in butter4 ,add the yolk of an egg and bind it4 ,this is a delicious soup4 ,mme4 van ,marcke de ,lunessen4 ,,the ,,soldier',s ,,vegetable ,,soup 7,eight to ten persons7 ,peel three pounds of vegetables4 ,put them in a large pot with all the vegetables that you can find1 according to the season4 ,in the winter you will take four celeries1 four leeks1 two turnips1 a cabbage1 two onions1 pepper and salt1 two-penny-worth of bones1 and about five and one-half quarts of water4 ,let it all boil for three hours1 taking care to add water so as to keep the quantity at five quarts4 ,rub all the vegetables through a tammy1 crushing them well1 and then let them boil up again for at least another hour4 ,the time allotted for the first and second cooking is of the greatest importance4 ,,leek ,,soup ,cut up two onions and fry them till they are brown2 you need not use butter1 clarified fat will do very well4 ,clean your leeks1 washing them well2 cut them in pieces and fry them also2 add any other vegetables that you have1 two medium-sized potatoes1 pepper1 salt1 and a little water4 ,let all simmer for three hours1 and pass it through a fine sieve4 ,let there be more leeks than other vegetables1 so that their flavor predominates4 ,mme4 ,jules ,segers4 ,,celeris ,,au ,,lard ,take one pound of celery1 cut off the green tops1 cut the stems into pieces two-thirds of an inch long2 put into boiling salted water1 and cook till tender4 ,take one-half pound potatoes1 peel and slice1 and add to the celery1 so that both will be cooked at the same moment4 ,strain and place on a flat fire-proof dish4 ,prepare some fat slices of bacon1 toast them till crisp in the oven2 pour the melted bacon-fat over the celery and potato1 adding a dash of vinegar1 and place the rashers on top4 ,serve hot4 ,leeks may be prepared in the same way4 ,,cabbage ,,with ,,sausages ,cut a large cabbage in two1 slice and wash1 put it into boiling water with salt1 and when partly cooked1 add some potatoes cut into smallish pieces4 ,cook all together for about an hour2 then drain4 ,put some fat in a saucepan1 slice an onion1 brown it in the fat1 add the cabbage and potato1 and stew all together for ten minutes2 then dish4 ,bake some sausages in the oven and dish them round the cabbage2 serve hot4 ,another way 7easier7 ,stew the cabbages1 potato and sausages all together and dish up neatly4 ,,leeks ,,liegoise ,take enough of leeks to make the size of dish required2 if they are very thick1 cut in two lengthwise2 cut off the green tops2 leaving only the blanched piece of stalk2 put them into boiling salted water and cook thoroughly about one hour3 strain and dish neatly on a fish-drainer4 ,have ready some hard-boiled eggs2 shell them1 cut in two1 and place round the leeks2 serve hot with melted butter1 or cold with mayonnaise sauce4 ,n4 ,b4 ,the water in which the leeks have been boiled makes a wholesome drink when cold1 or a nourishing basis for a vegetable soup4 ,from ,belgians at ,dollarfield1 ,n4,b4 ,a ,,salad ,,of ,,tomatoes ,to make a tomato salad you must not slice the fruit in a dish and then pour on it a little vinegar and then a little oil2 that is not salad--that is ignorance4 ,take some red tomatoes1 and1 if you can procure them1 some golden ones also4 ,plunge each for a moment in boiling water1 peel off the skin1 but carefully1 so as not to cut through the flesh with the juice4 ,take some raw onion cut in slices2 if you do not like the strong taste1 use shallot2 and lay four or five flat slices on the bottom of the salad dish4 ,put the tomato slices over them1 sprinkle with salt and just a dust of castor sugar4 ,in four hours lift the tomatoes and remove the onions altogether4 ,make in a cup the following sauce3 ,dissolve a salt-spoonful of salt in a teaspoonful of tarragon vinegar4 ,stir in a dessert-spoonful of oil1 dropping it slowly in1 add a very little mustard1 some pepper and a sprinkle of chopped chervil4 ,some people like chopped chives4 ,pour this over the tomato salad and leave it for an hour at least before serving it4 ,,potatoes ,,and ,,cheese ,every one likes this nourishing dish1 and it is a cheap one4 ,peel some potatoes and cut them in rounds4 ,in a fireproof dish put a layer of these1 sprinkle them with flour1 grated cheese1 pepper1 salt1 a few pats of butter4 ,then some more potatoes1 and so on till the dish is full4 ,beat the yolks of two eggs in a pint of milk1 add pepper and salt and pour it over the dish4 ,leave it on the top of the stove for five minutes1 then cook it for half-an-hour in a moderate oven4 ,less time may be required if the dish is small1 but the potatoes must be thoroughly cooked4 ,the original recipe directs ,gruyre cheese1 but red or pale ,canadian ,cheddar could be used4 ,,friday',s ,,feast ,cook a medium cabbage till it is tender1 and all the better if you can cook it in some soup4 ,when tender1 mince it and rub it through a sieve4 ,boil at the same time three pounds of chestnuts1 skin them1 keep ten whole1 and rub the others through the sieve1 adding a little milk to make a pure4 ,mix the pure with the cabbage1 adding salt1 pepper1 and a lump of butter the size of a chestnut4 ,press it into a mold and cook it in a double saucepan for quarter of an hour4 ,take it out and decorate with the whole chestnuts4 ,,red ,,cabbage ,take half a red cabbage of medium size1 chop it very finely and put it in a pan2 add a little water1 salt1 and pepper1 three or four potatoes cut in fine slices and five lumps of sugar4 ,let it all simmer for two hours with the lid on4 ,then take off the cover and let it reduce4 ,before serving it1 add either a bit of fat pork or some gravy1 with a dessert-spoonful of vinegar4 ,stir it well before sending it to table4 ,mrs4 ,emelie ,jones4 ,,asparagus ,l',,anvers ,clean a bunch of asparagus and cook it in salt water for fifteen minutes4 ,to do this successfully1 tie the bunch round with some tape and place it upright in a pan of boiling water4 ,let the heads be above the water so that they will get cooked by the steam and will not be broken4 ,simmer in this way to prevent them moving much4 ,meanwhile1 hard-boil three eggs and chop some parsley4 ,lay the asparagus on a dish and sprinkle parsley over it1 place round the sides the eggs cut in halves long-ways1 and serve as well a sauce-boat of melted butter4 ,mrs4 ,emelie ,jones4 ,,cooked ,,lettuce ,very often you will find that you cannot use all your lettuces1 that they have begun to bolt and are no good for salad4 ,this is the moment to cook them4 ,discard any bad leaves and wash the others carefully4 ,boil them for twelve minutes1 take them off the fire1 drain them and dry them in a clean cloth so as to get rid of all the water4 ,mince them finely1 then put them into a saucepan with a lump of butter1 pepper and salt4 ,stir till they begin to turn color1 then put in a thimbleful of flour melted in milk4 ,stir constantly1 and if the vegetable becomes dry1 moisten with more flour and milk4 ,let it simmer for quarter of an hour1 and turn it out as a vegetable with meat4 ,,stuffed ,,cauliflower ,pick over a fine cauliflower1 and plunge it for a moment in boiling water4 ,look over it well again and remove any grit or insects4 ,put it head downwards in a pan when you have already placed a good slice of fat bacon at the bottom and sides4 ,in the holes between the pan and the vegetable put a stuffing of minced meat1 with breadcrumbs1 yolks of eggs1 mushrooms1 seasoning of the usual kinds1 in fact1 a good forcemeat4 ,press this well in1 and pour over it a thin gravy4 ,let it cook gently1 and when the gravy on the top has disappeared put a dish on the top of the saucepan1 turn it upside down and slip the cauliflower out4 ,serve very hot4 ,,gourmands' ,,mushrooms ,there was a man in ,ghent who loved mushrooms1 but he could only eat them done in this fashion4 ,if you said1 ,monsieur1 will you have them tossed in butter8 he would roar out1 ,no--do you take me for a ,prussian8 ,let me have them properly cooked4 ,melt in a pan a lump of butter the size of a tangerine orange and squeeze on it the juice of half a lemon4 ,the way to get a great deal of juice from a lemon is to plunge it first of all for a few minutes1 say five minutes1 in boiling water4 ,when the butter simmers1 throw in a pound of picked small mushrooms1 stir them constantly1 do not let them get black4 ,then in three or four minutes they are well impregnated with butter1 and the chief difficulty of the dish is over4 ,put the saucepan further on the fire1 let it boil for a few minutes4 ,take out the mushrooms1 drain them1 sprinkle them with flour1 moisten them with gravy1 season with salt and pepper1 put them back in the butter and stir in the yolk of an egg4 ,add also a little of the lemon juice that remains4 ,while you are doing this you must get another person to cut and toast some bread and to butter it4 ,pour on to the bread the mushrooms 7which are fit for the greatest saints to eat on ,fridays71 and serve them very hot4 ,,pommes ,,ch,,teau ,take twenty potatoes1 turn them with a knife into olive shape1 boil them in salted water for five minutes2 drain them and put them on a baking-tin with salt and butter or dripping4 ,cook them in a very hot oven for thirty minutes1 moving them about from time to time4 ,sprinkle on a little chopped parsley before serving4 ,,chipped ,,potatoes ,take some long-shaped potatoes1 peel them and smooth them with the knife4 ,cut them into very thin rounds4 ,heat the grease pretty hot1 dry the slices of potato with a cloth1 put them into the frying basket and plunge them into the fat4 ,when they are colored1 take the basket out1 let the fat heat up again to a slightly higher temperature1 and re-plunge the basket1 so that the slices become quite crisp4 ,serve with coarse salt sprinkled over4 ,,chicory ,,la ,,ferdinand ,boil and chop in medium-sized pieces the chicory1 mince up a few chives according to your taste and heat both the vegetables in some cream1 adding salt and pepper4 ,pour on a dish and decorate with chopped hard-boiled eggs4 ,,apples ,,and ,,sausages ,this dish comes from the ,french border of ,belgium2 it tastes better than you would think4 ,take a pound of beef sausages1 and preferably use the small chipolata sausages4 7,what a delightful thing if the ,english would make other kinds of sausages as well as their beef and pork ones67 ,fry then your sausages lightly in butter1 look upon them as little beings for a few moments in purgatory before they are removed to heaven1 among the apples4 ,keeping your sausages hot after they are fried1 take a pound of brown pippin apples1 pare them and core them4 ,cut them into neat rounds quarter of an inch thick1 put them to cook in their liquor of the sausages 7which you are keeping hot elsewhere71 and add butter to moisten them4 ,let them simmer gently so as to keep their shape4 ,put the apple-rings in the center of the dish1 place the sausages round them4 ,this dish uses a good deal of butter1 but you must not use anything else for frying4 ,,stuffed ,,chicory ,make a mince of any cold white meat1 such as veal1 pork or chicken1 and add to it some minced ham2 sprinkle it with a thick white sauce4 ,in the meantime the chicories should be cooking2 tie each one round with a thread to keep them firm and boil them for ten minutes4 ,when cooked1 drain them well1 open them lengthwise very carefully1 and slip in a spoonful of the mince4 ,close them1 keeping the leaves very neat1 and1 if necessary1 tie them round again4 ,put them in a fire-proof dish with a lump of butter on each1 and let them heat through4 ,serve them in their juice or with more of the white sauce1 taking care to remove the threads4 ,madame ,limpens4 ,,tomatoes ,,stuffed ,,with ,,beans ,halve and empty the tomatoes1 and put a few drops of vinegar in each4 ,cook your beans1 whether ,french beans or haricots or flageolets1 and stir them1 when tender1 into a good thick bechamel sauce4 ,let this get cold4 ,empty out the vinegar from the tomatoes and fill them with the mixture1 pouring over the top some mayonnaise sauce and parsley4 ,madame van ,praet4 ,,cabbage ,,and ,,potatoes ,boil the cabbages in salted water till tender4 ,chop them up4 ,brown an onion in butter1 and add the cabbage1 salt1 pepper1 and a little water4 ,slice some potatoes thickly1 fry them1 and serve the vegetable with cabbage in the center1 and the fried potatoes laid round4 ,mdlle4 ,m4 ,schmidt1 ,antwerp4 ,,spinach ,,la ,,braconni,,re ,cook two pounds of well-washed spinach2 drain it1 and pass it through a sieve2 or1 failing a sieve1 chop it very finely with butter1 pepper and salt4 ,do not add milk1 but let it remain somewhat firm4 ,make a thick bechamel sauce1 sufficient to take up a quarter of a pound of grated ,gruyre1 and1 if you wish1 stir in the yolk of a raw egg4 ,lay in a circular dish half a pound of minced ham1 pour round it the thick white sauce1 and round that again the hot spinach4 ,this makes a pretty dish1 and it is not costly4 ,mme4 ,braconnire4 ,a ,,dish ,,of ,,haricot ,,beans ,put the haricots to soak for six hours in cold water4 ,boil them in water with one carrot1 one onion1 salt1 two cloves1 a good pinch of dried herbs4 ,drain off the liquor from the haricots4 ,chop up a shallot1 and fry it in butter2 add your haricots1 with pepper and salt and tomato pure4 ,stir well1 and serve with minced parsley scattered at the top4 ,mme4 ,goffaux4 ,,potatoes ,,in ,,the ,,belgian ,,manner ,take some slices of streaky bacon1 about five inches long1 and heat them in a pan4 ,when the bacon is half-cooked1 take it out of the pan and in the fat that remains behind fry some very finely-sliced onions till they are brown4 ,when the onions are well browned1 put them in a large pot1 large enough for all the potatoes you wish to cook1 adding pepper1 salt1 and a coffee-spoonful of sweet herbs dried and mixed1 which in ,england replace the thyme and bay-leaves used in ,belgium4 ,add sufficient water to cook the potatoes and your slices of bacon4 ,cook till tender4 ,e4 ,wainard4 ,,tomatoes ,,and ,,shrimps ,lay on a dish some sliced tomatoes1 taking out the seeds1 and sprinkle them over with picked shrimps4 ,then pour over all a good mayonnaise sauce4 ,for the sauce3 ,take the yolk of an egg and mix it with two soup-spoonfuls of salad oil that you must pass in very gently and very little at a time4 ,melt a good pinch of salt in a teaspoonful of vinegar 7tarragon vinegar1 if you have it72 add pepper and a small quantity of made mustard4 ,in making this sauce be sure to stir it always the same way4 ,it will take about half-an-hour to make it properly4 ,paquerette4 ,,flemish ,,endive ,choose twelve endives that are short and neat2 cut off the outside leaves and pare the bottom2 wash them in plenty of water1 and cook them in simmering water for three minutes4 ,then take them from the water and place them in a well-buttered frying-pan1 dust them with salt and also with a pinch of sugar4 ,add the juice of half a lemon1 and rather less than a pint of water4 ,place the pan on the fire for two or three minutes to start the cooking1 then cover it closely1 and finish the cooking by placing it in the oven for fifty minutes4 ,take out the endives and put them in the vegetable-dish and pour over them the liquor in which they have been cooked4 ,this liquor is improved by being reduced1 and when off the fire1 by having a small piece of butter added to it4 ,the above recipe can be used for chicory as well as for endive4 ,j4 ,kirckaert4 ,,cauliflower ,,and ,,shrimps ,take a cauliflower and cut off the green part1 and wash it several times in salted water4 ,boil it gently till cooked1 taking care that it remains whole4 ,put it aside to cool1 and when it is quite cold make a hole in the center down to the bottom4 ,pick some shrimps till you have half a pint of them1 make a good mayonnaise and1 taking half of it1 mix it with the shrimps4 ,fill the hole in the cauliflower with the shrimps and sauce1 and pour the rest of the sauce over the top of the cauliflower4 ,this dish is to be served very cold4 ,e4 ,defouck4 ,,belgian ,,carrots ,clean well the carrots1 cut them in dice1 and wash them well4 ,put them on the fire with enough water to cover them1 a bit of butter1 an onion well minced1 salt and pepper and a dessert-spoonful of powdered sugar4 ,place the dish in the oven for at least an hour1 and1 when you serve it1 sprinkle over the carrots some minced parsley4 ,gabrielle ,janssens4 ,,stuffed ,,tomatoes ,take ten good tomatoes and cut off the tops1 which are to serve as lids4 ,remove the insides1 and fill with the following mixture3 minced veal and ham1 rather more veal than ham1 mushrooms tossed in butter1 a little breadcrumb1 milk to render it moist1 pepper and salt4 ,put on the covers and add on each one a scrap of butter4 ,bake them gently in a fireproof dish4 ,the following excellent sauce is poured over them five minutes before taking them out of the oven3 ,use any stock that you have1 preferably veal1 adding the insides of the tomatoes1 pepper and salt2 pass this through the wire sieve4 ,make a roux--that is1 melt some butter in a pan1 adding flour little by little and stirring until it goes a brown color4 ,add to it then your tomatoes that have been through the sieve1 and some more fried mushrooms4 ,pour this sauce over the whole and serve very hot4 ,mme4 van ,praet4 ,,red ,,cabbage ,mince the cabbage and put it in a pan with plenty of refined fat 7clarified fat7 and two or three large potatoes1 pepper and salt4 ,add sufficient water to cover it1 with a dash of vinegar and six dessert-spoonfuls of brown or moist sugar4 ,let it simmer for four hours1 drain it and serve cold4 ,mme4 ,segers4 ,,vegetable ,,salad ,the special point of this dish is that peas1 beans1 carrots in dice1 are all cooked separately and when they are cold they are placed in a large dish without being mixed4 ,decorate with the hearts of lettuce round the edge and with slices of tomato1 and pour over it1 or hand with it1 a good mayonnaise4 ,mme4 van ,praet4 ,,chicory ,this excellent vegetable can be dressed either in a bechamel sauce1 or with butter and lemon-juice4 ,it is gently stewed1 first of all1 and it requires pepper and salt4 ,the sauces can be varied with tomato1 or with some of the good ,english bottled sauces stirred with the bechamel4 ,mme4 van ,praet4 ,,cauliflower ,,la ,,reine ,,elizabeth ,simmer the cauliflowers till tender4 ,prepare a mince of veal and pork1 and season it well with a little spice4 ,butter a mold and fill it with alternate layers of mince and of cauliflower broken in small pieces4 ,fill a large saucepan three-quarters full of boiling water and place the mold in this2 let it cook for one hour in this way over the fire2 turn it out and pour a spinach sauce over it4 ,mme4 van ,praet4 ,,mushrooms ,,la ,,spinette ,make some puff pastry cases1 wash and chop the mushrooms and toss them in butter to which you have added a slice of lemon4 ,make a bechamel sauce with cream1 or1 failing that1 with thick tinned cream1 and mix with the mushrooms4 ,heat the cases for a few minutes in the oven and fill them with the hot mixture4 ,mme4 ,spinette4 ,,dressed ,,cauliflower ,simmer a cauliflower till it is tender4 ,pour out the liquor1 and add to it a bit of butter1 the size of a nut1 rolled in flour1 a pinch of nutmeg1 a tablespoonful of ,gruyre cheese and a little milk4 ,bind the sauce with a little feculina flour4 ,at the moment of serving1 pour the sauce over the cauliflower1 which you have placed upright on a dish4 ,the nutmeg and the cheese are indispensable to this dish4 ,v4 ,verachtert4 ,,brussels ,,sprouts 7,the best way to cook them7 ,having cleaned and trimmed your sprouts1 let them simmer in salted water1 to which you have also added a little soda to preserve the color4 ,or1 if you do not like to add soda1 keep the pan firmly covered by the lid4 ,when tender1 take them out and let them drain1 place them in another pan with a good lump of butter or fat2 stir1 so as to let the butter melt at once1 and sprinkle in pepper and a tiny pinch of nutmeg4 ,mdlle4 ,germaine ,verstraete4 ,,ragout ,,of ,,mutton ,fry the mutton very well4 ,then place in another pan sufficient water to cover your mutton1 adding pepper1 salt1 a little nutmeg1 a celery1 and a few white turnips cut in pieces4 ,when they are well cooked1 add the meat and let all simmer for two hours4 ,v4 ,verachtert4 ,,stewed ,,shoulder ,,of ,,mutton ,put in a pan a large lump of butter or clarified fat1 and place the shoulder in it4 ,add two big onions sliced1 and a very large carrot also sliced1 thyme1 bay-leaf1 two cloves1 pepper and salt1 and1 if you like it1 two garlic knobs4 ,let the shoulder simmer in this by the side of the fire for three hours4 ,strain the sauce through a fine sieve1 and then add to it either a glass of good red wine or a little made mustard with a teaspoonful of brown sugar4 ,mme4 ,segers4 ,,shoulder ,,of ,,mutton ,put a handful of dried white haricots to soak over-night and simmer them the following day for two hours with some salt4 ,rub your shoulder of mutton with a little bit of garlic before putting it in the oven to cook1 and when it is done1 serve with the haricots round it1 to which have been added a pat or two of butter4 ,v4 ,verachtert4 ,,mutton ,,collops ,take some slices of roast or boiled leg of mutton1 egg them1 and roll in a mixture of breadcrumbs1 salt1 pepper1 and a little flower4 ,fry till the slices are brown on each side2 serve with chipped potatoes4 ,,shoulder ,,of ,,mutton ,,dressed ,,like ,,kid ,my readers have probably tasted a shoulder of kid dressed as mutton4 ,let them therefore try the converse of the dish1 and1 if they really take trouble with it1 they will have a dinner of the most delicious4 ,put into a deep dish that will hold your shoulder of mutton the following mixture3 ,a cupful each of oil1 vinegar1 white wine1 red wine1 an onion stuffed with cloves1 a bunch of herbs which must be fresh ones--thyme1 parsley1 marjoram1 sage1 a tiny bit of mint1 a few bay-leaves--two medium carrots cut in slices4 ,put the shoulder of mutton in this mixture and keep it there for four days1 turning it every now and then and pouring the mixture on it4 ,on the fifth day take it out1 and1 if you care to take the trouble1 you will improve it by larding the meat here and there4 ,put it to roast in front of a good fire1 with your liquor1 which serves to baste it with1 in a pan beneath4 ,if you cannot arrange to hang the mutton by a string to turn like a roasting jack1 then bake it1 and continually baste it4 ,a small shoulder is most successful4 ,for one of four pounds bake for fifty minutes4 ,,roast ,,rump ,,of ,,beef1 ,,bordelaise ,,sauce ,take three pounds of the rump of beef1 put it into a pretty deep pan upon one onion1 one sliced carrot1 some thyme1 and a bay-leaf1 three table-spoonfuls of dripping1 salt1 and pepper4 ,put it on the top of the fire1 and when it comes fully to the boil1 put it to the side1 and allow it to simmer nicely for an hour and a half4 ,dress it on a dish and serve the sauce separately4 ,,roasted ,,fillet ,,of ,,beef ,about three pounds of fillet of beef roasted in a good hot oven for forty minutes2 let it be rather underdone4 ,take three turnips1 four good-sized carrots1 cut them into jardinire slices4 ,cook them separately in salted water1 drain them and add salt1 pepper1 a tiny pinch of sugar and one dessert-spoonful of butter4 ,dress the fillet on a long dish with the garniture of carrots and turnips1 and some artichoke-bottoms cooked in water and finished with butter1 also add some potatoes chteau4 ,be sure the dish is very hot4 ,put a little water1 or1 for choice1 clear stock1 upon the roasting-dish and pour it over the fillet4 ,,beef ,,la ,,bourguignonne ,braise three pounds of beef upon twenty little onions1 ten mushrooms1 and two glasses of red wine1 salt1 pepper1 thyme and bay-leaf2 cook for one and one-half hours with not too hot a fire4 ,after that1 place the beef on an oval dish2 keep it hot2 stir two tablespoonfuls of demi-glaze into the vegetables and let it boil up4 ,cut some slices of the beef1 and strain the sauce over all4 ,,ox-,,tongue ,,la ,,bourgeoise ,braise a tongue with two glasses of ,madeira1 one carrot1 one onion1 thyme1 bay-leaf1 for two hours4 ,take seven tomatoes cut in pieces1 four carrots cut in two and three in four1 about one-half inch long1 ten smallish onions1 and braise them all together2 then add two large table-spoonfuls of demi-glaze1 some salt and pepper4 ,serve all very hot on an oval dish4 ,braised tongue eats very well with spinach1 carrots or sorrel4 ,,beef ,,la ,,mode ,take the raw beef1 either rump-steak or fillet1 and brown it in the pan in some butter4 ,then add a little boiling water4 ,add then six or eight chopped shallots1 the hearts of two celeries chopped1 a few small and whole carrots1 pepper1 salt1 two cloves4 ,before serving1 bind the sauce with a little flour and pour all over the meat4 ,v4 ,verachtert4 ,,boeuf ,,la ,,flamande ,for this national dish that part of the animal called the spiering is used1 which is cut from near the neck4 ,what is called fresh silverside in ,england answers very well4 ,cut the beef into slices about half-an-inch thick and divide the slices into four pieces4 ,this you can do with a piece of four pounds4 ,for a piece of four pounds1 cook first of all four large fried onions in fat4 ,put the beef in the hot fat when the onions are colored1 and saut it2 that is1 keep moving the meat about gently4 ,take the meat out and place it on a dish4 ,add to the fat two dessert-spoonsful of flour and let it cook gently for five minutes1 adding a good pint of water4 ,pass the sauce through a tammy1 over the onions1 and put the meat back in it1 and it ought to cover them4 ,then add a dessert-spoonful of good vinegar and a strong bunch of herbs4 ,stew for an hour1 take off the fat and remove the bunch of herbs4 ,heat up again and serve4 ,,caretaker',s ,,beef ,the real name of this dish is ,miroton de la ,concierge1 and it is currently held that only concierges can do it to perfection4 ,put a handful of minced onion to fry in butter2 when it is nearly cooked1 but not quite1 add a dessert-spoonful of flour1 and stir it till all is well colored4 ,pour on it a little gravy1 or meat-juice of some kind1 and let it simmer for ten minutes after it begins to steam again4 ,then take your beef1 which must be cold1 and cut in small slices2 throw them in and let it all cook for a quarter of an hour1 only simmering1 and constantly stirring it1 so that though it becomes considerably reduced it does not stick to the pan4 ,,blankenberg ,,beef ,this is a winter dish2 it is most sustaining1 and once made1 it can be kept hot for hours without spoiling4 ,make a pure of lentils or peas1 and season it with pepper and salt4 ,mince your beef with an equal quantity of peeled chestnuts1 add chopped parsley1 a dust of nutmeg or a few cloves4 ,if you have any cheap red wine pour it over the mince till it is well moistened4 ,if you have no red wine1 use gravy4 ,if you have no gravy1 use milk4 ,let all heat up in the oven for ten minutes1 then sprinkle in some currants or sultanas4 ,take the dish you wish to serve it in1 put the stew in the middle1 and place the pure round it4 ,if the mince is moist it can be kept by the fire till required1 or the dish can be covered with another one and placed in a carrying-can1 taken out to skating or shooting parties4 ,,veal ,,with ,,tomatoes ,grill some slices of fat veal2 cook some sliced tomatoes with butter1 pepper and salt1 on a flat dish in a pretty quick oven4 ,garnish the veal with the tomatoes laid on top of each slice1 and pour matre-d'htel butter over1 made with butter1 salt1 chopped parsley1 and lemon-juice4 ,,fricandeau ,,of ,,veal ,a fillet of veal1 larded with fat bacon1 of about three pounds4 ,braise it one and one-half hours on a moderate fire4 ,dish with its own gravy4 ,this eats well with spinach1 endive1 sorrel or carrots4 ,,veal ,,cutlets ,,with ,,madeira ,,sauce are garnished with potatoes and mushrooms1 and the sauce is made of demi-glaze and madeira1 worked up with butter1 pepper1 salt and chopped parsley4 ,,grenadins ,,of ,,veal ,cut your veal into fairly thick cutlets1 lard them with fat bacon1 and braise them in the oven1 with salt1 pepper and butter4 ,dish up1 and rinse the pot with a little stock1 and pour it on the meat ready to serve4 ,,calf',s ,,liver ,,la ,,bourgeoise ,take a calf's liver1 lard it with fat bacon1 braise it with the bourgeoise garnish--carrots and turnips4 ,after it is cooked and dished1 stir some demi-glaze into the sauce1 pour it on to the meat and garnish with potatoes chteau4 ,,veal ,,with ,,mushrooms1 ,,or ,,the ,,calf ,,in ,,paradise ,take some slices of loin of veal1 fry them in butter1 with pepper and salt1 for twenty minutes4 ,take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira4 ,put the mushrooms and sauce on each slice and sprinkle chopped parsley over all4 ,this can also be done with fines herbes1 mushrooms1 chervil and parsley1 chopped before cooking them in the butter4 ,,blanquette ,,of ,,veal ,take your veal1 which need not be from the fillet or the best cuts4 ,cut it into pieces about an inch long and add a little water when putting it into the pan2 salt1 pepper and a little nutmeg1 and let it simmer for two hours4 ,when tender1 stir in the juice of half a lemon1 and then bind the sauce with the yolk of an egg1 or1 in default of that1 with a little flour4 ,serve immediately4 ,you will find that when you wish to bind a sauce at the last minute1 egg powder will serve very well4 ,v4 ,verachtert4 ,,veal ,,cake1 ,,excellent ,,for ,,supper ,take some chopped veal and with it an equal quantity of chopped beef1 and one-quarter the quantity of breadcrumbs from a fresh loaf4 ,bind all with a raw egg1 adding salt and pepper1 and1 if wished1 some blanched and chopped almonds4 7,put a large piece of butter both above and below47 ,shape the meat into the form of a loaf and put it in a dish1 with a large slice of butter above and below it4 ,cook it for about half-an-hour4 ,mme4 ,gabrielle ,janssens4 ,,breast ,,of ,,veal 7,a good and inexpensive dish7 ,cook the breast of veal in stock or in a little meat extract and water1 with sliced carrots and onions1 thyme1 pepper1 salt1 three bay-leaves and three cloves4 ,let it stew for one hour in this1 and then take it out4 ,take out also the vegetables1 and strain the liquor4 ,make a bechamel sauce and add it to the liquor1 giving it all a sharp taste with the juice of half a lemon4 ,put back the breast of veal in this sauce and when hot again serve them together4 ,mdlle4 ,spinette4 ,,ox ,,tongue ,cook the ox tongue in stock or in meat extract and water4 ,make the hunters' sauce1 as for a hare1 but sprinkle into it some chopped sultanas4 ,take the tongue out of the stock and skin it1 cut it in neat pieces if you wish1 and let it heat in your sauce4 ,mdlle4 ,spinette4 ,,veal ,,la ,,milanaise ,egg and breadcrumb some thick slices of veal2 fry and garnish with boiled macaroni cut in small pieces1 with ham1 mushrooms1 truffles1 all cut in ,julienne strips1 pepper1 salt1 and a little tomato sauce4 ,mix all these well together1 and serve very hot4 ,,stuffed ,,veal ,,liver1 ,,or ,,liver ,,la ,,panier ,d',,or ,the ,panier d',or is a hotel in ,bruges1 much frequented before the war by the ,english4 ,take the yolk of a hard-boiled egg1 a bit of bread the same size1 and crumble them together2 rub in some chopped parsley and onion and moisten it with gravy or with milk2 season highly with salt1 cayenne1 and a little vinegar or mustard4 ,take your liver1 if possible in one rather large flat slice4 ,make deep cuts in it1 parallel to each other1 and lying closely together4 ,press your stuffing into these cuts4 ,put a bit of butter the size of a walnut into a pan1 or fireproof dish4 ,take your liver and tie it round with a slice of fat bacon or fat pork4 ,lay it in the dish and let it cook for an hour in a moderate oven4 ,when done1 remove the slice of bacon1 if there is any left1 and serve the liver in its own juice4 ,,veal ,,la ,,cr,,me ,take a piece of veal suitable for roasting1 and put it in vinegar for twenty-four hours4 ,roast it with butter1 pepper and salt1 with a few slices of onion4 ,baste it well1 and when it is finished crush the onions in the gravy and add some cream4 ,mix together with flour so as to thicken4 ,mdlle4 ,spreakers4 ,this is the demi-glaze ,sauce which is used for all brown ,sauces4 ,take one pound of flour1 dry it in the oven on a tray till it is the color of cocoa2 pass it through a sieve into a saucepan1 moisten it with stock1 mixing very carefully4 ,boil it up two or three times during forty-eight hours1 adding two carrots1 two onions1 thyme1 bay1 all cut up1 which you have colored in the frying-pan1 also some salt and peppercorns4 ,when it is all cooked1 pass it through a cloth or sieve4 ,when it is reduced the first time1 you should add some stock1 but by the time it is finished it should be fairly thick4 ,it will keep for a fortnight4 ,g4 ,goffaux4 ,,dutch ,,sauce ,,for ,,fish ,take a tablespoonful of flour and three of water2 make it boil and add the yolks of three eggs2 melt one-half pound of butter and beat it gently into your first mixture1 add salt1 the juice of half a lemon and a pinch of grated nutmeg4 ,keep the sauce very hot in a bain-marie or in a double saucepan4 ,if you have neither1 keep it in a large cup placed in a saucepan of hot water4 ,mrs4 ,emelie ,jones4 ,,bearnaise ,,sauce 7,very good with stewed meat7 ,put some onions to cook in tarragon vinegar and water2 when they are half done1 add more water and throw in a little thyme and a leaf or two of bay2 let it cook for one hour and pass it through a sieve4 ,melt some butter in a pan and thicken it with flour2 put your vinegar to it and more water if you think it necessary2 stir in salt and pepper and the yolks of two eggs or more1 according to the quantity that you wish to make4 ,let it get thick1 and just as you take it off the fire add a sprinkle of chopped parsley and a pat of butter4 ,this is a useful sauce and it well repays the trouble4 ,mme4 ,spinette4 ,,muslin ,,sauce ,melt a piece of butter the size of an egg1 sprinkle and stir in some flour1 adding water if it becomes too thick4 ,keep stirring over the fire for five minutes1 and1 still stirring1 add pepper and salt and the yolks of two eggs4 ,you may add the yolks of three or four eggs if you wish for a rich sauce4 ,the last item is the juice of a lemon to your taste4 ,this is a very popular addition to meat4 ,mme4 ,spinette4 ,,sauce ,,bordelaise ,two shallots1 ten tarragon leaves all chopped1 are put into a very small saucepan4 ,add a large glass of claret1 a dessert-spoonful of butter1 and let it all reduce together4 ,add salt1 pepper1 three dessert-spoonfuls of demi-glaze1 let it come to the boil1 and stir in two dessert-spoonfuls of butter4 ,georges ,goffaux4 ,,poor ,,man',s ,,sauce ,even a piece of meat of poor quality is much liked if it has the following sauce poured over it when served4 ,put a little milk1 say a cupful1 in a saucepan1 with salt and pepper2 let it heat4 ,chop up a handful of shallots and a quarter as much of parsley that is well washed4 ,throw them into the milk2 let it boil1 and when the shallots are tender the sauce is ready4 ,if you have no milk1 use water2 but in that case let it be strongly flavored with vinegar4 ,,the ,,good ,,wife',s ,,sauce ,this sauce is indispensable to any one who wishes to use up slices of cold mutton4 ,trim your slices1 take away skin and fat and pour on them the following cold sauce4 ,hard-boil three eggs1 let them get cold4 ,crumble the yolks in a cup1 adding slowly a tablespoonful of oil1 salt1 pepper1 a little mustard1 a teaspoonful of vinegar2 then chop the whites of egg1 with a scrap of onion1 and if you have them1 some capers4 ,mix all together and pour it over the cold meat4 ,,cream ,,sauce ,roll a lump of butter in flour1 put it in a pan on the fire1 and as it melts add pepper and salt4 ,stir it1 and as it thickens add a little milk2 let it simmer and keep on stirring it4 ,you will never get a good white sauce unless you season it well and let it simmer for a quarter of an hour4 ,strain it1 heat it again1 and serve it for fish1 potatoes1 chicken4 ,,sauce ,,ma,,tre ,d',h,,tel ,every one likes this sauce for either meat or fish4 ,in a double saucepan melt a lump of butter1 flavor it with salt1 pepper1 some minced parsley that you had first rubbed on a raw slice of onion1 and some lemon-juice4 ,use vinegar instead of the lemon if you wish1 but do not forget that it does not require so much vinegar4 ,mix it with a fork and serve it warm2 do not let it bubble4 ,,sauce ,,au ,,diable 7,for cold meats7 ,take a shallot or two1 according to quantity of sauce needed1 slice very finely1 shred a little parsley1 put both into the sauce-boat1 with salt1 pepper1 and mustard to taste2 add oil and vinegar in proportion of one dessert-spoonful of vinegar to two table-spoonfuls of oil1 till sufficient quantity4 ,,fricassee ,,of ,,pigeons ,put your pieces of pigeon into a stew-pan in butter1 and let it cook with the pigeons4 ,then add one carrot1 two onions1 two sprigs of parsley1 a leaf of sage1 five juniper berries1 and a very little nutmeg4 ,stir it all for a few minutes1 and then1 and only then1 add a half-cupful of water and ,liebig1 two rusks or dry biscuits in pieces1 the juice of a lemon4 ,put it all on the side of the fire1 cover the saucepan and let it cook gently for an hour and a half4 ,mme4 ,vandervalle4 ,,hunter',s ,,hare ,cut the hare in pieces and cook it in the oven in butter1 pepper and salt1 turning it now and then so that it does not get dry4 ,then prepare ,hunter's ,sauce4 ,melt a bit of butter the size of an egg and add flour1 letting it brown1 fry in it plenty of chopped onions and shallots1 adding tarragon vinegar1 cayenne and pepper-corns2 spice it highly with nutmeg1 three cloves1 a sprig of thyme and a couple of bay-leaves4 ,chop up the hare liver1 put it in the sauce and pass all through the sieve4 ,pour the sauce over the hare and add a good glass of claret1 or1 for ,english tastes1 of port wine4 ,if the sauce is too thin1 thicken it with flour1 and serve all together4 ,mme4 ,spinette4 ,,flemish ,,rabbit ,cut the rabbit into neat pieces4 ,put them into a deep frying-pan and toss them in butter1 so that each piece is well browned without burning the butter4 ,take them out of the pan and in the same butter cook six shallots 7finely minced7 till they are brown4 ,then return the rabbit to the pan1 seasoning all with salt and pepper1 adding as well three bay-leaves1 two cloves1 and two white peppers4 ,if you have any gravy1 add a pint of it1 but in default of gravy add the same quantity of ,bovril and water4 ,place on the fire till it boils1 then draw it to the side and let it cook there gently for three-quarters of an hour4 ,just when it is nearly done1 add a little vinegar1 more or less according to your taste4 ,this is served with boiled and well-drained potatoes4 ,if the sauce is not thick enough1 add to it a little flour which has been first mixed with some cold water4 ,georges ,kerckeert4 ,,roast ,,kid ,,with ,,venison ,,sauce ,this dish is very excellent with mutton instead of kid2 the meat tastes like venison if this recipe is followed3 ,put the meat1 say a shoulder of mutton1 to soak in a bottle of red wine1 with a sliced carrot1 thyme1 bay-leaves 7#d71 six cloves1 fifteen peppercorns and a teaspoonful of vinegar1 for two hours4 ,then bring the liquor to the boil and just before it is boiling pour it over and over the meat4 ,do this pouring over of hot liquor for two days4 ,then put the meat in the oven with butter1 pepper1 and salt1 till it is cooked4 ,sauce3 ,brown some onions in butter and pour in your liquor1 but without the carrot4 ,let it simmer for three-quarters of an hour1 and pour it through a sieve4 ,roll a nut of butter in flour and add little by little the liquor you have from the meat1 then a coffee-spoonful of meat extract and two lumps of sugar4 ,this sauce ought to be quite thick4 ,it is served with the meat4 ,mme4 ,vandervalle4 ,,baked ,,rabbit ,fry the pieces of rabbit1 adding three onions1 two medium potatoes1 half a glass of beer1 a little water or stock1 pepper and salt4 ,let it all bake gently in an earthenware pot for two hours1 and then thicken the same with flour4 ,it is an improvement to add when it is being cooked two cloves1 two bay-leaves1 a pinch of nutmeg1 and any fresh herbs1 such as thyme1 parsley1 mint4 ,mme4 ,e4 ,maes4 ,,chicken ,,la ,,max ,chop up some cold chicken into small squares1 mix with a thick white sauce1 and let it heat4 ,put it on a hot dish and cover with fried onions4 ,put chipped potatoes at the ends of the dish and a boiled chicory at either side4 ,this excellent dish has received distinction also from its name1 that of the heroic and ingenious burgomaster of ,brussels4 ,m4 ,stuart4 ,,rabbit ,,la ,,bordelaise ,cut a rabbit into joints1 cover with vinegar1 chop finely two small onions1 thyme1 pepper1 and salt1 and a little grated nutmeg2 let all soak for twenty-four hours4 ,take out the joints and brown gently in a little dripping2 when all are nicely browned take one cupful of the marmalade and stew till tender one and a half to two hours4 ,when ready1 strain off the sauce1 thicken nicely with flour1 dish the rabbit1 and pour over the sauce4 ,,laeken ,,rabbit ,take a medium-sized rabbit1 and have it prepared and cut into joints4 ,put the pieces to soak for forty-eight hours in vinegar1 enough to cover them1 with a sprinkle of fresh thyme in it and a small onion sliced finely4 ,after forty-eight hours1 put one-quarter pound of fat bacon1 sliced1 in a pan to melt1 and when it has melted1 take out any bits that remain1 and add to the melted bacon a bit of butter as big as an egg1 which let melt till it froths2 secondly1 sprinkle in a dessert-spoonful of flour4 ,stir it over the fire1 mixing well till the sauce becomes brown1 and then put in your marinaded pieces of rabbit4 ,add pepper and salt and cook till each piece is well colored on each side4 ,when they are well colored1 add then the bunch of thyme1 the sliced onion and half the vinegar that you used for soaking2 three bay-leaves1 one dozen dried and dry prunes1 five lumps of sugar1 half a pint of water4 ,cover closely and let it simmer for two hours and a half4 ,a ,belgian at ,droitwich4 ,,rabbit ,put the back and the hind legs of one or two rabbits in an oven1 covering the same first with a layer of butter 7half inch thick7 and then with a layer of ,french mustard1 pepper and salt4 ,roast by a good fire for one hour1 baste often with the juice from the meat and the gravy4 ,,hare ,to be put in a pan in the oven3 sauce1 butter1 and a quarter of a pint of cream1 pepper1 salt and some flour to thicken the sauce4 ,before the hare is put in the oven1 cover it with a thin piece of bacon1 which must be taken away before the hare is brought to table4 ,mdlle4 ,breakers4 ,,rum ,,omelette ,this simple dish is much liked by gentlemen4 ,break five eggs in a basin1 sweeten them with castor sugar1 pour in a sherry glassful of rum4 ,beat them very hard till they froth4 ,put a bit of fresh butter in a shallow pan and pour in your eggs4 ,let it stay on the fire just three minutes and then slip it off on to a hot dish4 ,powder it with sugar1 as you take it to the dining-room4 ,at the dining-room door1 set a light to a big spoonful of rum and pour it over the omelette just as you go in4 ,it is almost impossible to light a glass of rum in a hurry1 for your omelette1 so use a kitchen spoon4 ,,the ,,children',s ,,birthday ,,dish ,boil up a quart of milk1 sweeten it with nearly half a pound of sugar1 and flavor with vanilla4 ,let it get cold4 ,beat up six eggs1 both yolks and whites1 mix them with the milk1 put it all in a fireproof dish and cook very gently4 ,cover the top before you serve it with ratafia biscuits4 ,a ,,frangipani ,put your saucepan on the table and break in it two eggs4 ,mix these with two dessertspoonfuls of flour4 ,add a pint of milk1 and put it on the fire1 stirring always one way4 ,let it cook for a quarter of an hour1 stirring with one hand1 while with the other sprinkle in powdered sugar and ground almonds4 ,turn out to get cold1 and cut in squares4 ,,apricot ,,souffl ,this is good enough even for an ,english dinner-party4 ,beat the whites of six eggs stiffly4 ,take four dessert-spoonfuls of apricot jam1 or an equal quantity of those dried apricots that have been soaked and stewed to a pure4 ,if you use jam1 you need not add sugar4 ,if you use the dried apricots1 add sugar to sweeten4 ,butter a dish at the bottom1 and when you have well mixed with a fork the beaten whites and the apricot1 put it in a pyramid on the dish and bake for fifteen minutes in a moderate oven4 ,powder with sugar4 ,,stewed ,,prunes ,prunes are very good done this way4 ,take a pound of prunes1 soak them twenty-four hours in water4 ,put them on the fire in a cupful of water and half a bottle of light red wine1 quarter of a pound of sugar and1 if you like it1 a pinch of cinnamon or mixed spice4 ,let it all stew till the liquor is much reduced and the prunes are well flavored4 ,let them get cold1 and serve them in a glass dish with whipped cream4 ,,chocolate ,,cream ,take the whites of six eggs and beat them stiff1 doing first one and then another1 adding to them three soup-spoonfuls of powdered sugar and three sticks of chocolate that you have grated4 ,if you have powdered chocolate by you1 use that1 and taste the mixture to judge when it is well flavored4 ,mix it all well in a cool place4 ,to do this dish successfully1 make it just before you wish to serve it4 ,mdlle4 ,lust1 of ,brussels4 ,,semolina ,,souffl ,boil up two pints of milk and fifteen lumps of sugar with a bit of vanilla4 ,add three soup-spoonfuls of semolina1 and let it boil for fifteen minutes1 while you stir it4 ,take it from the fire1 and add to it the yolks of two eggs and their whites that you have beaten stiffly4 ,put it in the oven for a quarter of an hour1 and serve it hot4 ,mdlle4 ,lust1 of ,brussels4 ,,snowy ,,mountains ,butter six circular rusks1 and put on them a layer of jam4 ,beat the whites of three eggs and place them on the rusks in the shape of a pyramide4 ,put them in the oven and color a little4 ,they must be served hot4 ,mdlle4 ,lust1 of ,brussels4 ,,richelieu ,,rice ,put three soup-spoonfuls of ,carolina rice to swell in a little water1 with a pat of butter4 ,when the rice has absorbed all the water1 add a pint of milk1 sugar to sweeten1 a few raisins1 some chopped orange-peel1 and some crystallized cherries1 or any other preserved fruit4 ,put all on the fire1 and when the mixture is cooked the rice ought to be creamy4 ,add the yolk of an egg1 stir it well1 and pour all into a mold4 ,put it to cool4 ,turn it out1 and serve it with the following sauce1 which must be poured on the shape4 ,a pint of milk1 sugar1 and vanilla2 let it boil4 ,stir a soup-spoonful of cornflour in water till it is smooth1 mix it with the boiling milk1 let it boil while stirring it for a few minutes1 take it from the fire1 add the yolk of an egg1 and pour it on the rice shape4 ,serve when cold4 ,mdlle4 ,lust1 of ,brussels4 ,,excellent ,,paste ,,for ,,pastry ,equal quantities of butter and flour1 well mixed in a little beer2 add also a pinch of salt4 ,make this paste the day before you require it2 it is good for little patties and tarts4 ,mdlle4 ,le ,kent4 ,,chocolate ,,cream 7,no4 #b7 ,melt four penny tablets of chocolate in hot milk until it is liquid and without lumps4 ,boil up a pint of milk with a stick of vanilla1 a big lump of butter 7size of a walnut7 and ten lumps of sugar4 ,when this boils1 add the chocolate and keep stirring continually4 ,then take the yolks of three eggs and well beat them2 it is better to have these beaten before1 so as not to interfere with the stirring of your mixture4 ,add your three yolks and keep on stirring1 always in the same way4 ,then pour the mixture into a mold that has been rinsed out in very cold water1 and let it stand in a cool place till set4 ,mrs4 ,emelie ,jones4 ,,belgian ,,gingerbread #a_/b pound cornflour #a_/d pound butter #a_/d pound white sugar #a or #b eggs #a_/b ounce ginger powder4 ,work all the ingredients together on a marble slab1 to get the paste all of the same consistency4 ,make it into balls as big as walnuts1 flattening them slightly before putting them into the oven4 ,this sort of gingerbread keeps very well4 ,l4 ,l4 ,b4 d',anvers4 ,,apple ,,fritters ,put half pound of flour in a deep dish and work it with beer1 beating it well till there are no lumps left4 ,make it into a paste that is not very liquid4 ,peel and core some good apples1 cut them into rounds1 put them in the paste so that each one is well covered with it4 ,have a pan of boiling fat and throw in the apple slices for two minutes4 ,they ought to be golden by then1 if that fat has been hot enough4 ,serve them dusted with powdered sugar and the juice of half a lemon squeezed on them4 ,mme4 ,delahaye4 ,,four ,,quarters ,weigh four very fresh eggs and put them in an earthenware dish4 ,add successively1 sieved flour1 fine sugar1 and fresh butter1 each one of these items being of the same weight of the eggs--hence the name3 ,four ,quarters4 ,with a wooden spoon1 work these four ingredients1 then let them rest for five minutes4 ,turn it all into a buttered mold and let it cook for five quarters of an hour in a gentle oven or in a double saucepan4 ,turn it out1 and eat it either cold or hot and with fruit4 ,georges ,kerckaert4 ,,saffron ,,rice ,wash the rice in cold water1 heat it in a little water and add a dust of salt4 ,flavor some milk 7enough to cover the rice7 with vanilla1 and pour it on the rice4 ,let it cook in the oven for an hour and a quarter4 ,take it from the fire1 and stir in the yolks only of two eggs1 or of one only1 if wished4 ,sweeten the whole with sugar1 and color it with a little saffron4 ,turn it out1 and let it get very cold4 ,paquerette4 ,,semolina ,,fritters ,quarter pound semolina1 one and a half pints of milk1 three eggs4 ,put on the milk1 and1 as soon as it is boiling1 drop the semolina in1 in a shower4 ,let it boil for a few minutes1 stirring continually4 ,then add the yolks of three eggs1 and then the whites1 which you have already beaten stiff4 ,pour all on a dish1 and cool4 ,have some boiling lard 7it is boiling when it ceases to bubble71 and throw into it spoonsful of the mixture4 ,when they are fried golden1 take them out1 drain them a moment1 and sprinkle on some white sugar4 ,mme4 ,segers4 ,,speculoos 7,a ,brussels recipe7 ,pound down half pound flour1 four ounces brown sugar1 three and a half ounces butter1 a pinch of nutmeg1 and the same of mace and cinnamon in powder4 ,add1 as well1 a pinch of bicarbonate of soda4 ,make the paste into a ball1 and cover it with a fine linen or muslin cloth1 and leave it till the following day4 ,if you have no molds to press it in1 cut it into diamonds or different shapes1 and cook them in the oven on buttered trays4 ,i believe waffle irons can be bought in ,london4 ,,gaufres ,,from ,,brussels ,mix in an earthern bowl half a pint of flour1 five yolks of eggs1 a coffee-spoonful of castor sugar1 half pint of milk 7fresh71 adding a pinch of salt and of vanilla2 then two ounces butter melted over hot water4 ,then beat up the whites of four eggs very stiffly1 and add them4 ,butter a baking-tin or sheet 7since ,english households have not got a gaufre-iron1 which is double and closes up71 and pour in your mixture1 spreading it over the sheet4 ,when the gaufre is nicely yellowed1 take it out and powder it with sugar4 ,but to render this recipe absolutely successful1 the correct implement is necessary4 ,,rice ,,la ,,conde ,simmer the rice in milk till it is tender1 sweeten it1 and add1 for a medium-sized mold1 the yolks of two eggs4 ,let it thicken a little1 and stir in pieces of pineapple4 ,pour it into a mold1 and let it cool4 ,turn it out when it has well set1 and decorate with crystallized fruits4 ,pour round it a thin apricot syrup4 ,mme4 ,spinette4 ,,pains ,,perdus 7,lost bread7 ,make a mixture of milk and raw eggs1 enough to soak up in six rusks4 ,flavor it with a little mace or cinnamon4 ,put some butter in a pan and put the rusks in it to fry4 ,let them color a good brown1 and serve them hot with sugar dusted over them4 ,mme4 ,spinette4 ,,fruit ,,fritters ,peel some apples1 take out the core and cut them in slices1 powder them on each side with sugar4 ,you can use also pears1 melons1 or bananas4 ,make a batter with flour1 milk and eggs1 beating well the whites2 a glass of rum and sugar to sweeten it4 ,put your lard on to heat1 and when the blue steam rises roll your fruit slices in the batter and throw them into the lard4 ,when they are golden1 serve them with powdered sugar4 ,mme4 ,spinette4 ,,mocha ,,cake ,take half a pound of fresh butter1 four ounces of powdered sugar1 and work them well together4 ,when they are well mixed1 add the yolks of four eggs1 each one separately1 and the whites of two4 ,when the mixture is thoroughly well done1 add1 drop by drop1 some boiling coffee essence to your taste4 ,butter a mold and line it with small sponge biscuits1 and fill it with alternate layers of the cream and of biscuits4 ,put it for the night in the cellar before you serve it the following day4 ,you can replace the essence of coffee by some chocolate that has been melted over hot water4 ,mme4 ,spinette4 ,,vanilla ,,cream ,sweeten well half a pint of milk and flavor it with vanilla4 ,put it to boil4 ,mix in a dish the yolks of four eggs with a little cornflour4 ,when the milk boils1 pour it very slowly over the eggs1 mixing it well4 ,return it all to the pan and let it get thick without bringing it to the boil4 ,add some chopped almonds1 and turn the mixture into a mold to cool4 ,mme4 ,spinette4 ,,rum ,,cream ,take sponge biscuits and arrange them on a dish1 joining each to the other with jam4 7,you can make a square or a circle or a sort of hollow tower47 ,pour your rum over them till they are well soaked4 ,then pour over them1 or into the middle of the biscuits1 a vanilla cream like the foregoing recipe1 but let it be nearly cold before you use it4 ,decorate the top with the whites of four eggs sweetened and beaten1 or use fresh cream in the same way4 ,mme4 ,spinette4 ,,pineapple ,l',,anvers ,take some slices of pineapple1 and cut off the brown spots at the edges4 ,steep them for three hours in a plateful of weak kirsch1 or maraschino1 that is slightly warmed4 ,cut some slices of plain cake of equal thickness1 and glaze them4 ,this is done by sprinkling sugar over the slices and placing them in a gentle oven4 ,the sugar melts and leaves the slices glacs4 ,arrange the slices in a circle1 alternating pineapple and cake1 and pour over the latter an apricot marmalade thinned with kirsch or other liqueur4 ,this dish looks very nice1 and if whipped cream can be added it is excellent4 ,l4 ,l4 ,b4 ,anvers4 ,,pouding ,,aux ,,pommes ,take a pound of apples and peel them4 ,cook them1 and rub them1 when soft1 through a sieve to make them into a pure4 ,sweeten it well1 and scent it with a scrap of vanilla2 then let it get cold4 ,beat up three eggs1 both whites and yolks1 and mix them into your cold compte1 and put all in a dish that will stand the heat of the oven4 ,then place on the top a bit of butter the size of a filbert and powder all over with white sugar4 ,place the dish in an oven with a gentle heat for half-an-hour1 watching how it cooks4 ,this dish can be eaten hot or cold4 ,e4 ,defouck4 ,,souffl ,,au ,,chocolat ,melt two tablets of chocolate 7,menier7 in a dessert-spoonful of water over heat1 stirring till the chocolate is well wetted and very thick4 ,then prepare some feculina flour in the following way3 ,take for five or six persons nearly a pint of milk4 ,sweeten it well with sugar2 take two dessert-spoonfuls of feculina4 ,boil the sweetened milk1 flavoring it with a few drops of vanilla essence4 ,when it is boiled1 take it from the fire1 and let it get cold1 mixing in the flour by adding it slowly so as not to make lumps4 ,put it back on a brisk fire and stir till it thickens2 add then the melted chocolate1 and when that is gently stirred in take off your pan1 and again let it get cold4 ,at the moment of cooking the souffl1 add three whites of eggs beaten stiff4 ,butter a deep fireproof dish1 and pour in the mixture1 only filling up half of the dish4 ,cook in the oven for fifteen minutes in a gentle heat1 and serve immediately4 ,a tablet of ,chocolat ,menier is a recognized weight4 ,gabrielle ,janssens4 ,a ,,new ,,dish ,,of ,,apples ,take a pint of apple pure and add to it three well-beaten eggs1 a taste of cinnamon if liked1 quarter of a pound of melted butter and the same quantity of white powdered sugar4 ,mix all together and1 taking a fireproof dish1 put a little water in the bottom of it and then some fine breadcrumbs1 sufficient to cover the bottom4 ,pour in your compte1 then1 above that1 a layer of fine breadcrumbs1 and here and there a lump of fresh butter1 which will prevent the breadcrumbs from burning4 ,cook for half-an-hour4 ,,golden ,,rice ,put a quart of milk to boil1 and1 when boiling1 add half a pound of good rice4 ,when the rice is nearly cooked1 add a pennyworth of saffron1 stirring it in evenly4 ,this is excellent1 eaten cold with stewed quinces and cream4 ,v4 ,verachtert4 ,,banana ,,comp,,te ,divide the bananas in regular pieces2 arrange them in slices on your compte dish1 one slice leaning against the other in a circle4 ,sprinkle them with sugar4 ,squeeze the juice of an orange and of half a lemon--this would be sufficient for six bananas--and pour it over the bananas4 ,cover the dish and leave it for two hours in a cold place4 ,a mold of cornflour or of ground rice may be eaten with this4 ,mme4 ,gabrielle ,janssens4 ,,riz ,,conde ,for one and one-half pints of milk half a breakfast-cupful of rice4 ,let it boil with sugar and vanilla2 strain the whole4 ,add one-half pint of cream1 well beaten1 five leaves of gelatine 7melted74 ,mix the whole and pour in a mold which has been wet4 ,when turned out of the mold1 put apricots or other fruit on the top4 ,pour the juice over all4 ,mlle4 ,breakers4 ,,chocolate ,,cream #aj leaves of gelatine1 well melted and sifted4 #a pint cream1 well beaten4 #c-a_/b sticks of chocolate melted with a little milk4 ,mix all the ingredients together and put them in a mold which has been previously wet4 ,mlle4 ,breakers4 ,,kidney ,,souffl ,mince finely a veal kidney and add one-half pound of minced veal4 ,make a brown sauce of flour and butter1 and add the meat to it4 ,let it cool a little1 and add three well-beaten eggs1 with a teaspoonful of rasped ,gruyre4 ,butter a mold1 and sprinkle the inside with breadcrumbs1 and fill it with the mince4 ,leave it for three quarters of an hour in the oven1 or for an hour and a half in the double saucepan of boiling water4 ,turn it out of the mold and serve with either a tomato or a mushroom sauce4 ,l4 ,l4 ,b4 7d',anvers74 ,,baked ,,souffle ,three eggs1 two table-spoonfuls of powdered sugar and a thimbleful of cornflour or feculina flour4 ,the original recipe gives also one packet of vanilla sugar1 but as this may be difficult to get in ,england it will be easier to add a few drops of vanilla essence when mixing4 ,mix the yolks of eggs with the sugar for ten minutes1 then add the whites1 stiffly beaten1 stirring in very lightly1 so as to let as much air as possible remain in the mixture2 sprinkle in the flour4 ,take a fireproof dish1 and butter it1 and pour in the mixture1 which place in a gentle oven for a quarter of an hour4 ,it is better to practice this recipe at lest once before you prepare it at a dinner1 on account of the baking4 ,l4 ,verhaeghe4 ,,peasants' ,,eggs ,for six people put on the fire two handfuls of sorrel1 reduce it to a puree1 and add two dessertspoonfuls of cream1 a lump of butter the size of a pigeon's egg1 pepper1 salt4 ,take six hard-boiled eggs and1 crumbling out the yolks1 add them to the sorrel puree4 ,place the whites 7which you should have cut longways7 on a hot dish1 and pour over them the puree of sorrel2 sprinkle the top with breadcrumbs1 and put bits of butter on it also4 ,place in the oven for ten minutes1 and serve garnished with tomatoes4 ,mlle4 ,a4 ,demeulemeester4 ,,two ,,recipes ,,for ,,tomatoes ,,and ,,eggs ,take some good tomatoes1 but not too ripe4 ,cut them down from top to bottom1 take out the pulp1 and in each half tomato put half a hard-boiled egg4 ,arrange them on a dish1 and pour round them a good mayonnaise1 to which you have added some chopped parsley4 ,take some tomatoes not too ripe1 and cut them in half horizontally4 ,take out the pulp1 so that you have two half-cases from each tomato4 ,break an egg into each tomato and sprinkle it well with cheese4 ,place them all in the oven1 till the eggs are set1 and decorate with sprigs of parsley4 ,mlle4 ,a4 ,demeulemeester4 ,,tomatoes ,,and ,,eggs ,hard-boil some eggs and1 while they are cooking1 fry a large square slice of bread in butter to make a large crouton4 ,peel the eggs when they have been in boiling water for ten minutes4 ,pile them on the crouton1 and have ready a tomato sauce to pour over4 ,tomato ,sauce3 ,gently stew two pounds of tomatoes and pass them through a sieve1 return them to the pan and stir in a mustard-spoonful of mustard1 a teaspoonful of vinegar1 salt and pepper2 heat well2 and1 if too thin1 thicken it with flour to the right consistency4 ,mme4 van ,praet4 ,,mushroom ,,omelette ,toss the sliced mushrooms in butter1 adding1 if you wish1 a little mushroom ketchup4 ,break the eggs in a pan and beat them lightly together1 and cook for three minutes over a good fire4 ,slip the omelette on a hot dish1 spread with butter4 ,,asparagus ,,omelette ,this is made quite differently4 ,cook the asparagus-tops in salt and water and drain them4 ,roll them in a little bechamel sauce4 ,break your eggs into the pan into which you have put a little butter2 stir them with a fork in your left hand1 adding salt and pepper with your right4 ,this will only take a minute4 ,add the asparagus-tops in the thick sauce2 this will take another minute4 ,roll or fold up the omelette and slip it on a hot buttered dish4 ,mme4 van ,praet4 ,,stuffed ,,eggs ,hard-boil your eggs1 allowing half an egg for each person4 ,take out the yolk4 ,while they are boiling and afterwards cooling in water1 make a small quantity of mayonnaise sauce4 ,peel the eggs1 cut them through lengthways1 and take out the yolks4 ,crumble these with a little chopped herbs1 and add the mayonnaise4 ,fill the eggs with this mixture1 and place them in a dish with chopped lettuce round it1 to which you may add a little more of the sauce4 ,mme4 van ,marcke de ,lunessen4 ,,poached ,,eggs1 ,,tomato ,,sauce ,make some rounds of toast and butter them2 place on each a slice of tongue or of ham4 ,keep these hot1 and poach as many eggs as you require4 ,slip each egg on the toasts1 and cover them quickly with a highly seasoned tomato sauce4 ,mme4 van ,marcke de ,lunessen4 ,,eggs ,,and ,,mushrooms ,pick over half a pound of mushrooms1 cut them in small pieces like dice1 and put them to stew in the oven with plenty of butter1 pepper1 and salt4 ,make a thick white sauce1 and you may add to it the juice from the mushrooms when they are cooked2 then stir in the mushrooms4 ,take three hard-boiled eggs1 and separate yolks from whites4 ,put into a shallow vegetable-dish the whites cut up in small pieces1 pour over them the bechamel with the mushrooms1 and finish up by sprinkling over the top the hard-boiled yolks1 which you have crumbled up with a fork4 ,mme4 ,braconnire4 ,,belgian ,,eggs ,make some scrambled eggs1 and place them on a very hot dish1 and pour round them a thick tomato sauce4 ,decorate the dish quickly with thick rounds of tomato4 ,,eggs ,,la ,,ribeaucourt ,butter some little paper cases1 and let them dry in the oven4 ,put into each one a pat of butter and let it melt lightly4 ,break an egg into each case1 taking care not to break the yolk1 and put a bit of butter on each yolk4 ,place in a quick oven till the whites are half set4 ,at the moment of serving take them out1 and have ready some minced tongue or ham1 to sprinkle on them1 and decorate with a big bit of truffle4 ,,to ,,use ,,up ,,remains ,,of ,,meat ,cut in slices the remains of any cold meat1 such as pork1 beef1 veal1 ham1 or mutton4 ,melt in a pan a bit of salt butter the size of a walnut1 and put in it an onion cut into fine slices2 let it get brown in the hot butter4 ,in another pan put a larger piece of butter rolled in a soup-spoonful of flour2 add to it the onion and butter1 and add enough water to prevent the sauce from getting very thick4 ,add1 if you wish it1 a teaspoonful of meat-extract and a pinch of salt4 ,have ready some mashed potatoes1 but let them be very light4 ,place the slices of meat in a fireproof dish1 pour the sauce on them1 then the mashed potatoes1 and put the dish in the oven1 all well heated through4 ,this is called in ,belgium un philosophe4 ,paquerette4 ,,veal ,,with ,,onions ,take a lump of butter the size of an egg1 and let it color in a saucepan4 ,slice some onions and fry them in another pan4 ,when fried1 add them to the butter with some sliced carrots1 a few small onions1 and your pieces of veal1 salt1 and pepper4 ,add a small quantity of water1 and close the lid on the saucepan4 ,when the meat is tender1 you can thicken the sauce with a little flour4 ,this is a good way to use veal that is hard1 or parts that are not the best cuts4 ,paquerette4 ,,veal ,,cake ,mince very finely three pounds of raw veal and one-fourth pound of pork4 ,it is better to do this at home than to have it done at the butcher's4 ,put two slices of bread to soak in milk1 add two yolks of eggs and the whites1 pepper and salt4 ,mix it well1 working it for ten minutes4 ,then let it rest for half-an-hour4 ,put it in a small stewpan1 add a lump of butter the size of a pigeon's egg1 and put it in the oven4 ,it will be ready to serve when the juice has ceased to run out4 ,paquerette ,,to ,,use ,,up ,,cold ,,meat ,take a fresh celery1 wash it well1 and remove the green leaves4 ,let it boil till half-cooked in salted water4 ,drain it on a sieve1 and then cut it lengthways1 and place minced meat of any kind1 well seasoned1 between the two pieces4 ,tie them together with a thread and let them cook again for a quarter of an hour1 this time either in the same water and gently simmered1 or in the oven in a well-buttered dish4 ,other people1 to avoid the trouble of tying the two halves1 spread the mince on each half and cook it in the oven1 laid flat in a fireproof dish4 ,in this case put a good lump of butter on each portion of mince4 ,l4 ,verhaeghe4 ,,flemish ,,carbonade ,put two onions to color in butter or in hot fat4 ,then add to them the beef1 which you have cut into pieces the size of a small cake4 ,let it cook for a few minutes1 then add pepper1 salt1 a carrot sliced1 and enough water to allow the meat to cook gently by the side of the fire1 allowing one and one-half hours for one and one-half pounds of meat4 ,ten minutes before serving add to the sauce a little meat-juice or ,liebig4 ,you may at the same time1 if it is wished1 cook potatoes with the meat for about twenty minutes4 ,serve it all in a large dish1 the meat in the center and the potatoes round4 ,the sauce is served separately1 and without being passed through the sieve4 ,l4 ,verhaeghe4 ,a ,,use ,,for ,,cold ,,mutton ,cut the mutton into neat pieces1 take away all fat and skin4 ,fry in butter and add all sorts of vegetables in dice1 with thyme1 bay-leaves1 and parsley4 ,let all this stew very gently for two hours2 you must add more stock or water to prevent it getting dry4 ,keep the lid of the pan on and1 half-an-hour before serving1 put in peeled potatoes4 ,this dish is served very liquid4 ,mme4 ,spinette4 ,,flemish ,,carbonades ,take four pounds of beef--there is a cut near the neck that is suitable for this recipe4 ,cut the meat in small pieces 7square7 and fry them in a pan4 ,in another pan put a piece of refined fat and fry in it five big onions that you have finely chopped4 ,when these are well browned1 add to them the meat1 sprinkling in also pepper1 salt1 mixed herbs4 ,cover all with water1 and let it cook for an hour with the lid on4 ,after an hour's cooking1 add half a glass of beer1 a slice of crumb of bread with a light layer of mustard and three tablespoonfuls of best vinegar4 ,let it cook again for three quarters of an hour4 ,if the sauce is not thick enough1 add a little flour1 taking care that it boils up again afterwards4 ,,fish ,when there remains any cold fish1 take away all skin and bones1 mixing the flesh with salt1 butter1 pepper1 and one or two raw eggs as you wish4 ,take some small fireproof cases and place in each some lemon-juice with a little melted butter and grated breadcrumbs4 ,bake the cases till the top of the fish is of a golden color4 ,,remains ,,of ,,fish ,make a good white sauce1 add pepper1 salt1 and a little nutmeg and juice of a lemon4 ,add then your remains of fish and a few pickled shrimps4 ,fill some shells with it and sprinkle over the top a good powdering of grated ,gruyre cheese4 ,lay a pat of butter in the middle of each shell and put them in the oven4 ,when they are colored a good golden brown1 serve them decorated with parsley4 ,mme4 ,lekent4 ,,good ,,rissoles ,mince any cold meat1 adding to a pound of it one-half pound of fresh lean pork1 a chopped shallot and parsley1 salt1 pepper1 a little nutmeg1 and bind with an egg1 both yolk and white4 ,form into balls1 and dip them in flour1 then color them in some butter1 and when they are nicely browned pour into the butter a little stock or meat-juice and water4 ,let them gently cook in it for ten minutes1 and serve4 ,mme4 ,lekent4 ,,croquettes ,,of ,,boiled ,,meat ,i think that boiled meat when cold is often neglected as being tasteless1 but1 prepared as ,i will show you1 it will deserve your approval4 ,mince your boiled meat and put it into a thick white sauce well-spiced with pepper1 salt1 and nutmeg1 and let it remain for two hours4 ,then prepare your croquettes by rolling the mixture in white of egg and fine breadcrumbs4 ,put a piece of butter in the saucepan1 sufficient to take all the croquettes1 and let them brown in it for about ten minutes4 ,a white sauce served with them is a good addition4 ,mlle4 ,a4 ,demeulemeester4 ,,carbonades ,,done ,,with ,,beer ,cut the meat into slices that are thin rather than thick4 ,mince two big onions and fry them till brown2 then fry the slices till they are colored on both sides4 ,pour on them first some beer1 then a dash of vinegar1 adding thyme1 pepper1 and salt1 and throw in also a slice of crust of bread1 which you have spread with mustard4 ,let this all simmer for three hours4 ,mme4 ,segur4 ,,walloon ,,entr,e ,make some toasted bread1 either cut in rounds or in squares1 and butter them4 ,cut some slices of salt beef1 or1 better still1 ham1 and put them on top2 spread the meat with a good layer of grated cheese1 and over that place another piece of buttered toast of corresponding shape4 ,melt some butter in a small saucepan and fry the rounds till they are golden-brown4 ,mme4 ,e4 ,maes4 ,,scraps ,,of ,,meat ,your scraps of meat must be cut small or roughly minced2 add to them a little sausage-meat1 about a quarter as much1 and a slice of white crumb bread that you have dipped in water or milk1 and well drained4 ,if eggs are not too dear1 add two eggs1 mixing them with the meat4 ,place the dish in the oven for half-an-hour--but it must be a slow oven--and take care that the meat does not become dry4 ,v4 ,verachtert4 ,,fricadelle ,for one pound of minced pork take one and one-half pounds of minced veal2 cut three slices of white bread the thickness of nearly an inch1 and crumble them up2 two raw eggs1 pepper and salt4 ,mix it all well1 and place it in the oven for half-an-hour4 ,if you eat this hot1 serve it with a gravy sauce4 ,if you wish for a supper-dish1 put salad round the meat4 ,,chicory ,,and ,,ham ,,with ,,cheese ,,sauce ,cook the chicories gently in butter till they are done4 ,then take each one1 and roll it in a slice of ham1 and put them in a fireproof dish4 ,then make a very good white sauce of flour and butter and milk1 adding cheese to flavor it strongly1 and the yolk of an egg4 ,pour this sauce over the chicory1 and place the dish in the oven4 ,let it turn brownish1 and then serve it directly4 ,mme4 ,vandervalle4 ,,croquettes ,,of ,,veal ,make first of all a very thick white sauce of flour1 milk1 and butter1 not forgetting also salt and pepper2 when it is very thick add grated ,gruyre cheese1 in the proportion of a heaped teaspoonful of this to a breakfast-cupful of sauce4 ,take it off the fire1 and stir in first of all the juice of a lemon1 and then the yolk of an egg4 ,let it get cold4 ,then mince up finely your veal1 or1 indeed1 any lean meat4 ,mix it well with the sauce1 and make croquettes of it4 ,then roll each in the white of egg that you have left1 and then in grated breadcrumbs1 and fry in deep fat4 ,mme4 ,vandervalle4 ,,entr,e 7,,croque-,,monsieur7 ,cut out some rounds of crumb of bread1 of equal size1 with a tin cutter2 or1 failing that1 with a wine-glass4 ,butter all the rounds and sprinkle them with grated cheese--for preference with ,gruyre4 ,on half the number of rounds place a bit of ham cut to the same size4 ,put a lump of butter the weight of egg into a pan1 and fry with the rounds in it1 till they become golden4 ,when they are a nice color1 place one round dressed with cheese on a round dressed with ham1 so as to have the golden bread both above and below4 ,serve them very hot1 and garnished with fried parsley4 ,e4 ,defouck4 ,,hot-,,pot ,before putting in your meat1 cook in the water a celery1 four leeks1 two onions1 two turnips1 two carrots2 then add the meat1 with pepper and salt1 and stew gently for three hours4 ,if you can put in a marrow-bone as well1 that will give the soup a delicious flavor4 ,v4 ,verachtert4 ,,hoche ,,pot ,one pound of fresh pork1 one pound rump 7flank7 of beef1 one pound rump of veal1 two onions1 one celery1 four leeks1 two or three carrots1 two or three turnips1 according to the size1 a few ,brussels sprouts1 five or six potatoes1 according to the number of persons4 ,let the water boil before putting in the meat1 and cut all the vegetables in cubes of the same size1 like cubes of sugar4 ,let simmer only1 for three hours2 it is delicious and makes a dinner4 ,v4 ,verachtert4 ,,bouch,,es ,,la ,,reine ,get some little cases from the pastry-cook of puff paste1 which are to be filled with sweetbread cut in dice4 ,it is a good plan to heat the cases before filling them4 ,the filling mixture4 ,cook the sweetbreads in water with pepper and salt1 till done1 skin them and cut in dice4 ,prepare a good bechamel sauce1 seasoned with the juice of a lemon1 and add to it a few mushrooms that have been fried in butter4 ,heat the dice of sweetbread in this sauce and fill the cases with it4 ,put them back in the oven to get quite hot4 ,,hoche ,,pot ,,of ,,ghent ,clean two big carrots and cut them into small pieces1 the same for two turnips1 four leeks1 two celeries1 and a good green cabbage1 only using the pale leaves4 ,wash all these vegetables well in running water1 two or three times1 and put them on the fire in three and one-half pints of water4 ,add salt1 and let it cook for an hour4 ,at the end of this time1 add a good piece of pork weighing perhaps three pounds--for choice let it be cutlets4 ,you can also add a pig's trotter4 ,let it cook for another hour1 taking care that the meat remains below the water4 ,at the end of that time1 and half-an-hour before you wish to eat it1 add potatoes enough to be three for each person4 ,watch the cooking so as to see that the potatoes do not stick1 and finish the seasoning with pepper and salt4 ,georges ,kerckaert4 ,,carbonade ,,of ,,flanders ,cut your beef into small neat pieces4 ,mince some onions finely1 and for five or six people you would add two bay-leaves1 two cloves1 pepper1 salt2 simmer gently for three hours in water1 and at the end of that time bind the sauce with cornflour4 ,some people like the sauce to be thickened instead with mustard4 ,v4 ,verachtert4 ,,headless ,,sparrows ,take two pounds of beef1 which must be lean and cut in thin slices4 ,cut your slices of beef in pieces of five inches by three4 ,put in the middle of each piece a little square of very fat bacon1 a sprig of parsley1 pepper and salt4 ,roll up the slices and tie them round with a thread so that the seasoning remains inside4 ,melt in a pan a lump of butter the size of a very big egg4 ,let it get brown and then1 after rolling the beef in flour1 put them in the butter4 ,let them cook thus for five minutes1 add half a pint of water1 and let them simmer for two hours4 ,fill up with water if it becomes too dry4 ,before serving1 take great care to remove the threads4 ,a ,belgian at ,droitwich4 ,,mutton ,,stew ,take two pounds of mutton1 the breast or one of the inferior parts will do as well as a prime piece4 ,put in an earthenware pan a lump of butter as big as an egg1 and let it color4 ,cut the mutton in pieces and let them color in the butter1 adding salt and pepper1 a few onions or shallots4 ,when all is colored1 add at least a pound of turnips1 cut in slices1 with about a pint of water4 ,let it boil up till the turnips are tender4 ,then add two and one-half or three pounds of potatoes2 salt and pepper these1 but in moderation1 if the meat has been already salted and peppered4 ,add some thyme and bay-leaves1 and let them all cook very gently till the potatoes are tender4 ,when these are cooked1 take out the pieces of meat1 mix the turnips and potatoes1 so as to make a uniform mixture2 then place the meat on the top of the mixture1 and serve it4 ,n4,b4 ,it is necessary to watch the cooking of this dish very carefully1 so that you can add a little water whenever it becomes necessary1 for if one leaves the preparation a little too dry it quickly burns4 ,a ,belgian at ,droitwich4 ,,hoche ,,pot ,,gantois 7,for eight or nine persons7 ,take one pound beef1 one pound salt pork1 and one pound mutton2 cut into pieces about three inches by two1 let it boil1 and skim4 ,take two or three carrots1 one large turnip1 one large head of celery1 three or four leeks1 a good green cabbage1 cut in four1 the other vegetables cut into pieces of moderate size1 not too small2 put them in with the meat1 and see that they are first covered by the water4 ,let it boil for three to four hours1 and three quarters of an hour before dishing1 add some potatoes cut in pieces4 ,to dish3 ,place the meat in the center of a flat dish1 and the vegetables around2 serve the liquid in a soup-tureen4 ,this dish should be eaten out of soup plates1 as it is soup and meat course at one time4 ,,chinese ,,corks ,make a thick white sauce1 and when it has grown a little cold1 add the yolk of one egg1 and a few drops of lemon-juice4 ,sprinkle in a slice of stale bread1 and enough grated cheese to flavor it strongly1 and leave it to cool for two hours4 ,then shape into small pieces like corks1 dip them into the beaten whites of your egg1 and then into grated breadcrumbs4 ,have ready some hot fat1 or lard1 and fry the cheese-balls in it till they are golden4 ,mme4 ,limpens4 ,,limpens ,,cheese ,take a roll and1 cutting it in slices1 remove the crusts so that a round of crumbs remain4 ,butter each slice1 and cover it well with grated cheese1 building up the slices one on the top of the other4 ,boil a cupful of milk1 with pepper1 salt1 and a little nutmeg2 when boiled1 pour it over the bread till it is well soaked4 ,put them in the oven1 for quarter of an hour1 according to the heat of the oven and the quantity you have4 ,you must pour its juice over it every now and then1 and when the top is turning into a crust1 serve it4 ,mme4 ,limpens4 ,,cheese ,,souffl ,take two good soup-spoonfuls of flour1 and mix it with half a teacupful of milk2 melt a lump of butter1 the size of a filbert1 and add that1 then enough grated cheese to your taste1 and the yolks of four eggs4 ,add at the last the whites of the four eggs1 beaten stiffly2 pepper and salt4 ,butter a mold1 put in your mixture1 and let it cook for one hour in a saucepan1 surrounded with boiling water1 and the lid on4 ,then turn out the souffl1 and serve with a mushroom sauce4 ,the sauce is a good white sauce1 to which you add already cooked mushrooms4 ,clean them first of all1 chop them1 and cook them till tender in butter2 and their own juice2 then throw them into the sauce1 and pour it over your souffl4 ,mme4 ,vandervalle4 ,,cheese ,,croquettes ,make a thick bechamel sauce1 and be sure that you cook it for ten minutes1 constantly stirring4 ,add1 till well flavored1 some ,gruyre and ,parmesan cheese1 mixed and grated4 ,let it all get cold4 ,then roll this mixture into the shape of carrots2 roll them in finely-grated breadcrumbs1 and fry them in hot lard or refined fat4 ,lay them on a hot dish1 and1 at the thicker end of each carrot stick in a sprig of parsley to look like the stalk4 ,mme4 van ,marcke de ,lunessen4 ,,cheese ,,fondants ,for twelve fondants make a white sauce with two soupspoons of flour and milk4 ,add to it the yolks of three eggs4 ,stir in four ounces of mixed ,gruyre cheese1 and ,parmesan1 grated very finely4 ,add at the end the juice of half a lemon1 and a dust of cayenne4 ,let it all grow cold4 ,then make little balls with this paste and roll them in breadcrumbs4 ,throw them in a pan of boiling fat1 where they must remain till they are a good golden color4 ,drain them1 keeping them hot1 and serve quickly4 ,madame ,emelie ,jones ,,cheese ,,souffl ,grate half a pound of ,gruyre cheese4 ,mix in a cup of milk a dessert-spoonful of flour2 beat four whole eggs1 and add first the cheese1 and then the flour and milk mixture4 ,season with pepper and salt1 and put all into a mold4 ,let it cook in a saucepan of boiling water for an hour and a half4 ,then at the end of this time put it in the oven for half an hour4 ,madame ,emelie ,jones4 ,,potatoes ,,and ,,cheese ,wash some raw potatoes1 peel them1 cut them into very thin round slices4 ,take a dish which will stand the oven1 and be nice enough to go on the table1 and put in it a layer of the slices sprinkled with pepper1 salt1 a little flour1 and plenty of grated ,gruyre4 ,continue in this way1 finishing with a layer of cheese1 and a little flour4 ,put the dish in the oven1 which must not be a very hot one1 and cook gently4 ,for a medium pie dish you will find that half an hour will be sufficient to cook the potatoes4 ,madame ,emelie ,jones4 ,,york ,,ham1 ,,sweetbreads1 ,,madeira ,,sauce ,heat the ham in a double saucepan 7bain marie74 ,boil the sweetbreads1 blanch them and let them fry in some butter4 ,take flour and butter and melt them to a thick sauce1 adding a tumbler of water and ,liebig which will turn your sauce brown4 ,fry half a pound of mushrooms in butter and when brown1 add them and the liquor to your sauce with a good glass of madeira or sherry4 ,place your ham in the middle of the dish1 surround it with the sweetbreads1 and pour over all the ,madeira sauce4 ,mme4 ,vandervalle4 ,,ham ,,with ,,madeira ,,sauce ,cook some macaroni or spaghetti1 with salt and pepper4 ,make a brown sauce1 using plenty of butter1 for this dish requires a great deal of sauce1 and add to your roux some tomatoes in pure 7stewed and run through a sieve71 a little meat extract1 some fried mushrooms1 a few drops of good brandy or madeira to your taste4 ,let your slices of ham heat in this sauce1 and when ready1 place them in the middle of a flat dish1 put the mushrooms or spaghetti round1 and put the sauce1 very hot1 over the ham4 ,madame ,spinette4 ,a ,,difficult ,,dish ,,of ,,eggs ,and yet this is only fried eggs after all6 ,put some oil on to heat2 if you have not oil use butter1 but oil is the best4 ,when the bluish steam rises it is hot enough4 ,break an egg into a little flat dish1 tip up the frying pan at the handle side1 and slip the egg into it1 then with a wooden spoon turn the egg over on itself2 that is1 roll the white of it over the yolk as it slips into the pan4 ,if you cannot manage this1 let the egg heat for a second1 and then roll the white over the yolk with a wooden spoon4 ,do each egg in this way1 and as soon as one is done let it drain and keep warm by the fire4 ,when all are done put them in a circle1 in a dish1 and pour round them a very hot sauce1 either made with tomatoes1 or flavored with vinegar and mustard4 ,,country ,,eggs ,make a white sauce thickly mixed with onions1 such as you would eat in ,england with a leg of mutton1 but do not forget a little seasoning of mace4 ,make a high mold of mashed potatoes1 and then scoop it out from the top1 leaving the bottom and high sides of the vegetable4 ,while your sauce is kept by the fire 7the potatoes also71 boil six eggs for two minutes1 shell them1 and you will find the whites just set and no more4 ,pour the onion sauce into the potato1 and drop in the whole eggs and serve very hot4 ,,french ,,eggs ,put a lump of butter the size of an egg in a fireproof dish1 mixing in when it is melted some breadcrumbs1 a chopped leek1 the inside of three tomatoes1 pepper and salt4 ,let it cook for three or four minutes in the oven1 then stir in the yolks of two eggs1 and let it make a custard4 ,then break on the top of this custard as many eggs as you wish2 sprinkle with pepper and salt4 ,let it remain in the oven till these last are beginning to set4 ,take out the dish1 and pass over the top the salamander1 or the shovel1 red hot1 and serve at once4 ,i have seen this dish with the two extra whites of eggs beaten and placed in a pile on the top1 and slightly browned by the shovel4 ,,oeufs ,,celestes 7,hommage ,sir ,edward ,grey7 ,gently boil a quantity of the very best green peas in good gravy2 as the gravy becomes reduced1 add1 instead1 butter4 ,do not forget to have put a lump of sugar in every pint of gravy4 ,when the peas are done break on them the required number of fresh eggs1 with pepper and salt4 ,place all in a double saucepan1 till the eggs are just done4 ,it is a pity that in ,england there are no cooking pots made1 which will hold fire on the top1 so that a dish1 such as this1 becomes easily done in a few minutes4 ,,petites ,,caisses ,,la ,,furnes ,take a small ,ostend rabbit1 steep it in water as usual1 and boil it gently in some white stock1 with a good many peppercorns4 ,when it is cold chop the meat up into small dice2 add to it about a quarter of the amount of ham1 and the whites of two hard-boiled eggs1 all cut to the same size4 ,moisten the salpicon with a good white sauce made with cream1 a little lemon juice1 pepper and salt4 ,the little paper cases must have a ring of cress arranged1 about a quarter of an inch thick2 the salpicon1 put in carefully with a small spoon1 will hold it in place4 ,fill the cases to the level of the cress leaves1 and decorate with a ,belgian flag made as follows3 ,make some aspic jelly with gelatine1 tarragon vinegar1 and a little sherry4 ,color one portion with paprika or coralline1 pepper2 a second part with the sieved yolks of two hard-boiled eggs1 and the remainder with rinsed pickled walnuts1 also passed through a wire sieve4 ,pour the red jelly into a small mold with straight sides2 when it is almost set pour in the yellow aspic1 and when that is cold pour in the black4 ,when the jelly is quite cold1 turn it out1 slice it1 and cut it into pieces of suitable size4 ,if you make too much aspic it can decorate any cold dish or salad4 ,the walnut squash looks black at night4 ,margaret ,strail1 or ,mrs4 ,a4 ,stuart4 ,,flemish ,,carrots ,take some young carrots1 wash and brush them as tenderly as you would an infant1 then simmer them till tender in with pepper and salt4 ,when cooked1 draw them to the side of the fire and pour in some cream to make a good sauce4 ,if you cannot use cream1 take milk instead and stir with it the yolk of an egg4 ,to thicken for use1 add a pinch of sugar and some chopped parsley4 ,,aubergine ,,or ,,egg ,,plant ,this purple fruit is1 like the tomato1 always cooked as a vegetable4 ,it is like the brinjal of the ,east4 ,it is hardly necessary to give special recipes for the dressing of aubergines1 for you can see their possibilities at a glance4 ,they can be stuffed with white mince in a white sauce1 when you would cut the fruit in half1 remove some of the interior1 fill up with mince and sauce1 replace the top1 and bake for twenty minutes1 or simply cut in halves and stewed in stock1 with pepper and salt they are good1 or you can simmer them gently in water and when ready to serve1 pour over them a white sauce as for vegetable marrow4 ,if they are cheap in ,england the following entre would be inexpensive and would look nice4 ,,egg ,,plants ,,as ,,souffl ,wash the fruit1 cut them lengthways1 remove the inside4 ,fill each half with a mixture made of beaten egg1 grated cheese1 and some fine breadcrumbs1 and a dash of mustard4 ,put the halves to bake for a quarter of an hour1 or till the souffl mixture has risen4 ,when cooked place them in an oval dish with a border of rice turned out from a border mold4 ,,potato ,,croquettes ,cook your potatoes1 rub them through the sieve1 add pepper and salt1 two or three eggs1 lightly beaten1 mixing both yolks and whites1 and according to the quantity you are making a little butter and milk4 ,work all well and let it get cold4 ,roll into croquettes1 roll each in beaten egg1 then in finely grated breadcrumbs1 and let them cook in boiling fat or lard4 ,madame ,emelie ,jones4 ,,pur,e ,,of ,,chestnuts ,make a little slit in each chestnut1 boil them till tender1 then put them in another pan with cold water in it and replace them on the fire4 ,peel them one by one as you take them out1 and rub them through a sieve1 pounding them first to make it easier1 add salt1 a good lump of butter and a little milk to make a nice pure4 ,this is very good to surround grilled chicken or turkey legs1 or for a salmi of duck or hare4 ,,hors ,d',,oeuvres ,the attractive savory of ,english dinner tables finds its counterpart apparently in egg and fish dishes served cold at the beginning of a meal1 and therefore what we should call hors d'oeuvres4 ,,potato ,,dice ,boil your potatoes and let them be of the firm1 soapy kind1 not the floury kind4 ,when cooked1 and cold1 cut them into dice1 and toss them in the following sauce3 ,take equal quantities of salad oil and cream1 a quarter of that amount of tarragon vinegar1 a pinch of salt1 and a few chopped capers4 ,mix very well1 and pour it on the dice4 ,you may vary this by using cream only1 in which case omit the vinegar4 ,season with pepper1 salt1 celery seed1 and instead of the capers take some pickled nasturtium seed1 and let that1 finely minced1 remain in the sauce for an hour before using it4 ,,anchovies ,fillets of these1 put in a lattice work across mashed potato look very nice4 ,be sure you use good anchovies preserved in salt1 and well washed and soaked to take away the greater part of the saltness2 or1 if you can make some toast butter it when cold1 cut it into thin strips1 and lay a fillet in the center4 ,fill up the sides of the toast with chopped hard-boiled yolk of egg4 ,,anchovy ,,sandwiches ,cut some bread and butter1 very thin1 and in fingers4 ,chop some water-cress1 lay it on a finger1 sprinkle a little ,tarragon vinegar and water 7equal quantities7 over it1 and then lay on a fillet of anchovy1 cover with more cress and a finger of bread and butter4 ,put them in a pile under a plate to flatten and before serving trim the edges4 ,,anchovy ,,rounds ,make some toast1 cut it in rounds1 butter it when cold4 ,curl an anchovy round a stewed olive1 and put it on the toast4 ,make a little border of yolk of egg boiled and chopped4 ,,anchovy ,,biscuits ,made as you would make cheese biscuits1 but using anchovy sauce instead to flavor them4 ,if you make the pastry thin you can put some lettuce between two biscuits and press together with a little butter spread inside4 ,,anchovy ,,patties ,make some paste and roll it out thinly4 ,take a coffee cup and turning it upside down stamp out some rounds4 ,turn the cup the right way again1 and put it on a round4 ,then you will see an edge of paste protruding all round4 ,turn this up with the end of a fork1 which makes a pretty little edge4 ,do this with all1 and fill the shallow cases then made with a good mayonnaise sauce in which you have put chopped celery and potato1 and a small quantity of chopped gherkins4 ,lay three fillets of anchovy across each other to form a six-pointed star and season highly with cayenne pepper4 ,all the above recipes can be followed using sardines instead of anchovies1 and indeed one can use them in many other ways1 with eggs1 with lettuce1 with tomatoes4 ,as anchovies are rather expensive to buy1 ,i give a recipe for mock anchovies1 which is easy to do1 but it must be done six months before using the fish4 ,,mock ,,anchovies ,when sprats are cheap1 buy a good quantity1 what in ,england you would call a peck4 ,do not either wipe or wash them4 ,take four ounces of saltpeter1 a pound of bay salt1 two pounds of common coarse salt1 and pound them well1 then add a little cochineal to color it1 pound and mix very well4 ,take a stone jar and put in it a layer of the mixture and a layer of the sprats1 on each layer of fish adding three or four bay leaves and a few whole pepper-corns4 ,fill up the jar and press it all down very firmly4 ,cover with a stone cover1 and let them stand for six months before you use them4 ,,cucumber ,,la ,,laeken ,take a cucumber and cut it in pieces two inches long1 then peel away the dark green skin for one inch1 leaving the other inch as it was4 ,set up each piece on end1 scoop it out till nearly the bottom and fill up with bits of cold salmon or lobster in mayonnaise sauce4 ,cold turbot or any other delicate fish will do equally well or a small turret of whipped cream1 slightly salted1 should be piled on top4 ,this dish never fails to please4 ,,herring ,,and ,,mayonnaise ,take some salt herring1 a half for each person1 and soak them for a day in water4 ,skin them1 cut them open lengthwise1 take out the backbone1 and put them to soak in vinegar4 ,then before serving them let them lie for a few minutes in milk1 and putting them on a dish pour over them a good mayonnaise sauce4 ,mlle4 ,oclhaye4 ,,sweet ,,drinks ,,and ,,cordials4 ,,orgeat ,blanch first of all half a pound of sweet almonds and three ounces of bitter1 turn them into cold water for a few minutes2 then you must pound them very fine in a stone mortar1 if you have a marble one so much the better1 and do it in a cool place4 ,you must add a little milk occasionally to prevent the paste from becoming oily1 then add three quarts of fresh milk1 stirring it in slowly1 sweeten to your taste1 and then putting all into a saucepan clean as a chalice1 bring it to the boil4 ,boil for ten minutes1 and then stir till cold1 strain it through finest muslin1 and then add two good glasses of brandy4 ,bottle and keep in a dark place4 ,,hawthorn ,,cordial ,when the hawthorn is in full bloom1 pick a basketful of the blooms4 ,take them home1 and put the white petals into a large glass bottle1 taking care that you put in no leaves or stalks4 ,when the bottle is filled to the top do not press it down1 but pour in gently as much good ,french ,brandy as it will hold4 ,cork and let it stand for three months1 then you can strain it off4 ,this is good as a cordial1 and if you find it too strong1 add water1 or sweeten it with sugar4 ,,dutch ,,noyeau ,peel finely the rinds of five large lemons1 or of six small ones1 then throw on it a pound of loaf sugar that you have freshly pounded1 two ounces of bitter almonds1 chopped and pounded2 mix these with two quarts of the best ,schnappes or ,hollands1 and add six tablespoonfuls of boiling milk4 ,fill your jars with this1 cover it close1 and put it in a passage or hall1 where people can shake it every day4 ,leave it there for three weeks1 and strain it through some blotting paper into another bottle4 ,it will be ready to drink4 ,,lavender ,,water ,take a large bottle1 and put in it twelve ounces of the best spirits of wine1 one essence of ambergris1 twopennyworth of musk1 and three drachms of oil of lavender4 ,cork it tightly1 put in a dark place1 and shake it every day for a month4 ,this is really lavender spirit1 as no water is used4 ,,hot ,,burgundy ,take half a pint of good ,burgundy wine1 put it to boil with two cloves1 and a dust of mixed spice1 sweeten to taste with some powdered sugar4 ,if you like add a quarter of the quantity of water to the wine before boiling4 ,,cr,,me ,,de ,,poisson ,,la ,,roi ,,albert ,take a fresh raw whiting1 fillet it1 and pass the flesh through a wire sieve4 ,for a small dish take four ounces of the fish1 mix them lightly with four tablespoonfuls of very thick cream1 adding pepper and salt4 ,fill an oval ring mold1 and steam gently for twenty minutes1 under buttered paper4 ,have some marine crayfish boiled1 shell the tails1 cut them in pieces1 removing the black line inside4 ,cut three truffles into thick slices1 heat them and the crayfish in some ordinary white sauce1 enriched with the yolk of a raw egg1 pepper and salt1 and one dessertspoonful of tarragon vinegar4 ,this must not be allowed to boil4 ,when the cream is turned out into a hot silver dish1 pour the ragout into the center1 and put a hot lid on4 ,this dish1 and that on page #hf-hg1 has been composed by a ,scotch lady in honor of the ,king of the ,belgians4 ,not every cook can manage the cream1 but the proportions are exact1 and so is the time4 ,mrs4 ,alex4 ,stuart4 ,,fish ,,and ,,custard ,boil up the trimmings of your fish with milk1 pepper and salt4 ,strain it and add the yolks of eggs till you get a good custard4 ,pour the custard into a mold1 and lay in it your fish1 which must already be parboiled4 ,if you have cold fish1 flake it1 and mix it with the custard4 ,put the mold in a double saucepan4 ,steam it for three quarters of an hour4 ,turn it out1 and garnish with strips of lemon peel1 and if you have it1 sprigs of fennel4 ,,hake ,,and ,,potatoes ,hake1 which is not one of the most delicate fish1 can be made excellent if stewed in the following sauce3 ,a quart of milk to which you have added a dessertspoonful of any of the good ,english sauces2 thicken it with a knob of butter rolled in flour1 which stir in till all is smooth4 ,when it boils take off the fire1 and put in your pieces of hake1 set it back by the side of the fire to keep very hot1 without boiling1 for twenty-five minutes4 ,meanwhile mash some potatoes1 and put it as a pure round a dish1 pour the fish in the center1 sprinkle on it chopped parsley4 ,the liquor ought to be much reduced4 ,,very ,,nice ,,skate ,take skate1 or indeed any fish that rolls up easily1 make into fillets1 dry them well1 and sprinkle on each fillet1 pepper1 salt1 a dust of mixed spice1 and chopped parsley4 ,roll each fillet up tightly1 and pack them tightly into a dish1 so that they will not become loose4 ,take vinegar and beer in equal quantities1 or1 if you do not like to use beer1 you must add to the vinegar some whole black pepper1 and a good sprinkle of dried and mixed herbs with salt4 ,pour over the fish1 tie a piece of buttered paper over the top1 and bake for an hour and a quarter 7for a medium pie dish7 in a moderate oven4 ,,to ,,keep ,,sprats ,a large quantity of these may be bought cheaply and kept for some weeks by this method4 ,put on to warm equal quantities of vinegar and water1 what you think sufficient to cover your sprats1 allowing for wastage2 and stir in for every quart of liquor a small saltspoonful of mixed spice1 four bay leaves1 a shallot minced1 a small bunch of bruised thyme1 the thin rind of a half lemon1 salt and pepper2 if you can use tarragon vinegar so much the better4 ,clean the sprats1 remove tails and heads1 and lay them in a deep dish4 ,take your liquor and pour it over the fish1 tie a large paper over all1 and let them bake in a cool oven for two or three hours2 or cook them in a double saucepan2 in any case do them very slowly4 ,put aside to cool1 and take out the fish to use as required4 ,they will keep good four weeks4 ,,to ,,keep ,,mackerel ,,for ,a ,,week ,it sometimes happens that you can get a great quantity of this fish1 very fresh1 cheaply1 and wish to use it later on4 ,pickle it thus3 ,boil a pint of vinegar with six peppercorns1 four cloves1 four bay leaves1 a scrap of mace1 a saltspoonful of salt1 and the same of made mustard4 ,when this is boiled up put it to cool4 ,lay your mackerel prepared ready for eating1 and sprinkle on each piece some salt1 and minced thyme4 ,it may be an hour before using4 ,then fry the fish1 lifting each piece carefully into the hot fat4 ,when fried lay the fish in a deep dish1 and pour on each piece your vinegar liquor till all is covered4 ,cover over with paper such as you use for jam pots1 well tied down4 ,you can afterwards heat the fish as you require4 ,a ,,brown ,,dish ,,of ,,fish ,take your fish1 which should be herring or mackerel1 relieve it of the bones1 skin and fins1 which you must put to boil for three quarters of an hour in water1 with pepper and salt4 ,after that time strain off the liquor1 and add to it enough browning to color it well4 ,then brown quarter of a pound of butter and knead into it two tablespoonfuls of flour1 add it1 when well mixed1 to your liquor1 with salt and pepper1 a piece of lemon peel1 and a dust of mixed spice4 ,bring all this to the boil and drop in your fish4 7,cut in neat fillets47 ,let them simmer for twenty minutes1 and if too dry pour in some darkly colored gravy4 ,just before you wish to serve add a good wine glass of claret1 or of ,burgundy1 take out the lemon peel1 and pour all on a hot dish4 ,if you do not wish to put wine1 the flavor of the sauce is very excellent if you stir into it a dessertspoonful of mushroom ketchup1 or a teaspoonful of soy4 ,this brown fish is nice to follow a white soup4 ,,baked ,,haddocks ,take all the trimmings of two good sized haddocks1 cover them with milk and water1 and put them to simmer4 ,add chopped parsley1 a chopped shallot1 pepper and salt4 ,cut each fish in half across1 and lay them in the bottom of a pie dish1 sprinkle breadcrumbs1 pats of butter1 pepper and salt1 between and on each piece4 ,fill up the dish with water or milk1 adding the simmered and strained liquor from the trimmings4 ,bake gently for an hour1 and when brown on top add more breadcrumbs1 and pats of butter4 ,,filleted ,,soles ,,au ,,fromage ,boil the filleted soles in water4 ,make a sauce with butter4 ,one spoonful of flour--milk1 pepper and salt1 powdered cheese 7,cheddar74 ,boil it1 adding some washed and chopped mushrooms and a little cream4 ,put the filets on a dish and pour them over the sauce4 ,leave it about a quarter of an hour in the oven1 so that it becomes slightly browned4 ,mdlle4 ,spreakers4 ,,filleted ,,fish1 ,,with ,,white ,,sauce ,,and ,,tomatoes ,brown two onions in butter1 and add a spray of parsley1 half a pound of tomatoes and a claret glassful of white wine4 ,let this simmer for half an hour1 and then pass it through the tammy4 ,then fry half a pound of mushrooms1 and add them and their liquor to the sauce1 thickening it1 if necessary1 with a little cornflour4 ,a great improvement is a little liebig4 ,place your fish in the oven1 and cook it gently in butter1 with pepper and salt4 ,when it is done1 serve it with the sauce poured over it4 ,madame ,vandervalle4 ,,the ,,miller',s ,,cod 7,cabillaud meunier7 ,cut your cod in slices1 and roll them in flour4 ,put them to fry in a good piece of butter1 adding chopped parsley1 pepper and salt1 and the juice of one lemon4 ,this is very good1 if served in the dish that it is cooked in4 ,,dutch ,,herrings 7,a cold dish7 ,take some ,dutch1 or some salted herrings1 and remove the skin1 backbones1 etc4 ,lay the fish in milk for at least twenty-four hours to get the salt out4 ,make a mayonnaise sauce1 adding to it the roe from the herrings1 in small pieces2 wipe and drain the fish1 and pour over them the sauce4 ,,remains ,,of ,,cod ,i ,take your fish1 and remove all bones and skin4 ,put some butter to brown in a saucepan1 and when it is colored1 add the cod1 sprinkling in pepper and salt and a good thickening of grated breadcrumbs4 ,let this all heat gently by the fire and turn it into paper cases1 with chopped parsley on the top4 ,,ii ,the above recipe can be followed for making fish rissoles1 but1 after having mixed it well1 let it grow cold4 ,then form into balls1 roll them in breadcrumbs1 and throw them into boiling fat4 ,,iii ,take all the remains of the fish and heat them in butter4 ,make some mashed potatoes1 and add to them some white sauce1 made of flour1 milk and butter4 ,mix this with the fish1 so that it is quite moist1 and do not forget salt and pepper4 ,place the mixture in a fireproof dish and sprinkle breadcrumbs over it4 ,bake for fifteen minutes1 or till it is hot through1 and serve as it is4 ,mdlle4 ,m4 ,schmidt1 of ,antwerp4 99 99 99 99 99 ,,part ,,ii ,the second half of this little book is composed chiefly of recipes for dishes that can be made in haste1 and by the inexperienced cook4 ,but such cook can hardly pay too much attention to details if she does not wish to revert to an early1 not to say feral type of cuisine1 where the roots were eaten raw while the meat was burnt4 ,because your dining-room furniture is ,early ,english1 there is no reason why the cooking should be early ,english too4 ,and it certainly will be1 unless one takes great trouble with detail4 ,let us suppose that at #g3cj ,p4,m4 your husband telephones that he is bringing a friend to dine at #h4 ,let us suppose an even more rash act4 ,he arrives at #g3ae1 he brings a friend3 you perceive the unexpressed corollary that the dinner must be better than usual4 ,in such a moment of poignant surprise1 let fly your best smile 7the kind that is practiced by bachelors' widows7 and say ,i am delighted you have come like this2 do you mind eight or a quarter past for dinner8 ,then melt away to the cook with this very book in your hand4 ,i take it that you consider her to be the junior partner in the household1 you1 of course1 being the senior1 and your husband the sleeping partner in it4 ,ask what there is in the house for an extra dish1 and ,i wager you the whole solar system to a burnt match that you will find in these pages the very recipe that fits the case4 ,a piece of cold veal1 viewed with an eye to futurity1 resolves itself into a white creamy delightfulness that melts in your mouth2 a new-laid egg1 maybe1 poached on the top1 and all set in a china shell4 ,if you have no meat at all1 you must simply hoodwink your friends with the fish and vegetables4 ,you know the story of the great ,frenchwoman3 ,hlas1 ,annette1 ,i have some gentlemen coming to dine1 and we have no meat in the house4 ,what to do8 ,ah6 ,madame1 ,i will cook at my best2 and if ,madame will talk at her best1 they will never notice there is anything wrong4 ,but for the present day1 ,i would recommend rather that the gentlemen be beguiled into doing the talking themselves1 if any shortcoming in the menu is to be concealed from them1 for then their attention will be engaged4 ,it takes away from the made-in-a-hurry look of a dish if it is decorated1 and there are plenty of motifs in that way besides parsley4 ,one can use beetroot1 radishes1 carrots cut in dice1 minced pickles1 sieved egg2 and for sweets1 besides the usual preserved cherries and angelica1 you can have strips of lemon peel1 almonds pointed or chopped1 stoned prunes cut in halves1 wild strawberries1 portions of tangerine orange4 ,there is a saying1 ,polish the shoe1 ,though the sole be through1 and a very simple chocolate shape may be made attractive by being garnished with a cluster of pointed almonds in the center1 surrounded by a ring of tangerine pieces1 well skinned and laid like many crescents one after the other4 ,there is nothing so small and insignificant but has great possibilities4 ,did not ,darwin raise eighty seedlings from a single clod of earth taken from a bird's foot8 ,it is to be regretted that ,samuel ,johnson never wrote the manual that he contemplated4 ,sir1 he said1 ,i could write a better book of cookery than has ever yet been written4 ,it should be a book on philosophical principles4 ,perhaps the pies of ,fleet ,street reminded him of the ,black ,broth of the ,spartans which the well-fed ,dionysius found excessively nasty2 the tyrant was curtly told that it was nothing indeed without the seasoning of fatigue and hunger4 ,we do not wish a meal to owe its relish solely to the influence of extreme hunger--it must have a beautiful nature all its own1 it must exhibit the idea of ,thing-in-,itself in an easily assimilable form4 ,i am convinced1 anyhow1 that this little collection 7formed through the kindness of our ,belgian friends7 will work miracles2 for there are plenty of miracles worked nowadays1 though not by those romantic souls who think that things come by themselves4 ,good dinners certainly do not1 and ,i end with this couplet3 ,a douce woman and a fu' wame ,maks ,king and cottar bide at hame4 ,which1 being interpreted1 means that if you want a man to stay at home1 you must agree with him and so must his dinner4 ,m4 ,,luck4 ,,hors ,d',,oeuvre 7,herring and ,mayonnaise7 ,take some salt herrings1 one for each person1 and soak them for a day in water4 ,skin them1 cut them open lengthways1 take out the backbone1 and put them to soak for a day in vinegar4 ,then before serving them1 let them lie for a few minutes in milk1 and1 putting them on a dish1 pour over them a good mayonnaise sauce4 ,mme4 ,delhaye4 ,,carrot ,,soup ,wash and scrape a pound of carrots1 slice them1 treat two medium sized potatoes in the same manner1 add a bay leaf1 a sprig of thyme and a chopped onion4 ,cook all with water1 add salt1 pepper1 and cook gently till tender1 when pass it through a sieve4 ,put in a pan a lump of butter the size of an egg1 with a chopped leek and a sprig of chervil4 ,let it cook gently for three or four minutes1 then pour on the puree of carrots and let it all come to the boil before taking it off to serve4 ,madame ,stoppers4 ,,sorrel ,,soup ,take a quart of bouillon or of meat extract and water4 ,fry in butter a carrot1 a turnip1 an onion1 a small cabbage1 all washed and chopped1 and add half a teaspoonful of castor sugar4 ,put your soup to it and set on the fire4 ,let it simmer for twenty minutes1 add any seasoning you wish and a little more water1 and let it simmer for another half hour4 ,then shred a bit of basil or marjoram with a handful of well washed sorrel1 throw them in1 cook for five minutes1 skim it1 pour it into a soup tureen1 and serve4 ,,ostend ,,soup ,there are many varieties of this soup to be met with in the different hotels1 but it is a white soup1 made of fish pieces and trimmings1 strained1 returned to the pot1 and with plenty of cream and oysters added before serving4 ,it should never boil after the cream is put in4 ,a little mace is usual1 but no onions or shallot4 ,a simple variety is made with flour and milk instead of cream1 the liquor of the oysters as well as the oysters1 and a beaten egg added at the last moment4 ,esperance4 ,,another ,,sorrel ,,soup ,take a tablespoonful of breadcrumbs1 moisten them in milk in a pan1 then add as much water as you require4 ,throw in three medium potatoes1 a handful of well washed sorrel1 and a sprig or two of chervil1 a lump of butter1 pepper1 and salt4 ,bring to the boil1 simmer for quarter of an hour1 pass through a tammy1 heat again for ten minutes and serve burning hot4 ,esperance4 ,,hasty ,,soup ,into a quart of boiling water throw lightly four tablespoonfuls of semolina1 so that the grains are separated4 ,let it boil for a quarter of an hour1 with pepper and salt4 ,take the tureen and put the yolk of an egg in it with a bit of butter the same size1 mix them with a fork and pour in a teacupful of hot water with extract of meat in it1 as strong as you wish4 ,quickly pour in the semolina soup and serve it at once4 ,this is a quickly made and inexpensive dish1 besides which it is a nice one4 ,madame ,alphonse ,f4 ,,artichokes ,a ,,la ,,vedette ,boil some globe artichokes in salted water till they are tender4 ,take out the center leaves1 leaving an even fringe of leaves on the outside4 ,remove as much of the choke as you can4 ,put them back in a steamer4 ,toss some cooked peas in butter1 then mix them in cream and taking up your artichokes again put in your cream and peas in the center of each1 as much as you can get in4 ,the cream is not necessary for this dish to be a good one1 but the artichokes and peas must both be young4 ,as a rule people cut their fruit too soon and their vegetables too late4 ,chef reconnaissant4 ,,surprise ,,potatoes ,quarter of an hour will suffice to prepare and cook this savory surprise1 once the potatoes are baked4 ,take three large potatoes of symmetrical size1 clean and bake them2 cut each in two and remove the inside without injuring the skin4 ,melt half an ounce of butter by the fire1 add two ounces of potato passed through a sieve1 a teaspoonful of grated parmesan1 pepper1 salt1 and a tablespoonful of milk4 ,then stir in the yolk of an egg and presently the white1 well beaten4 ,fill the empty potato skins with the mixture which ought to rise and puff out in ten or twelve minutes4 ,,vegetable ,,salads ,sometimes one has a few leeks1 a half cauliflower1 a handful each of peas and beans4 ,instead of currying these vegetables 7which removes all distinctive flavor from them7 cook them gently1 and toss them when cold in a good salad dressing4 ,if you can give the yolk of an egg to it1 so much the better4 ,any cold meat is improved by a side dish of this sort4 ,the vegetables that one can curry with advantage are large marrows1 cut into cubes1 turnips1 potatoes1 parsnips4 ,marguerite ,leblanc4 ,,tomatoes ,a ,,la ,,sir ,,edward ,,grey ,,hommage ,take some fine firm tomatoes1 not very ripe4 ,turn them with the stalk side up and cut a slice off the top with a sharp knife4 ,take out the inside with a teaspoon4 ,break into each tomato a pullet's egg1 sprinkle with pepper and salt4 ,the inside of the tomato you will pass through a fine wire sieve and it will be a thick liquor2 mix it with bread-crumbs1 salt1 pepper1 and some grated cheese till quite thick4 ,put this mixture on the top of each egg and place all in the oven for three or four minutes1 so that the eggs are only just set and no more4 ,amie inconnue4 ,,stuffed ,,carrots ,take some good sized carrots1 and after washing them well and cutting off the green tuft1 cut each one across about two and a half inches from the leaves4 ,scoop out the inside yellow part1 leaving a case of the redder part and a piece to form the bottom1 at the smaller end4 ,then stew the cases very gently till a little tender1 but not quite soft4 ,take them out of the water1 drain them1 and then placing each on its small end1 fill up with hot chopped mushrooms1 that have been tossed in butter4 ,arrange in a circle on a dish1 and garnish with small sprigs of carrot leaves4 ,the insides that you have scooped out are to be used for soup flavoring4 ,pour la ,patrie4 ,,to ,,cook ,,asparagus ,one should not let the tips of this vegetable touch the water4 ,take your bundle1 dip the stalks in warm water to remove any dust1 and the tips also1 if it is necessary4 ,then tie the bundle round with tape1 keeping the ends of stalks even so that it will stand upright4 ,place them in boiling water with the heads just sticking out1 and keep them like that4 ,in this way the heads1 which are very tender1 will be cooked in the steam and will not drop off4 ,pour la ,patrie4 ,,tomatoes ,,in ,,haste ,butter a pie-dish1 preferably a fireproof china dish4 ,open a tin of tomatoes and remove as much skin as you can if they are the unpeeled kind4 ,put a handful of crumbled brown bread in the dish with lumps of butter1 then pour on that some tomatoes1 dust with pepper and salt1 then more bread1 and so on1 finishing at the last with lumps of butter1 and a thick sprinkling of grated cheese4 ,bake for twenty minutes4 ,pour la ,patrie4 ,,kidneys ,,and ,,lettuce ,put on some water to boil4 ,take your lettuce1 and choose the round kind1 and wash it well4 ,take out neatly with your fingers the center leaves1 and fill up instead with a sheep's kidney which you have lightly dusted with flour1 pepper1 and salt4 ,tie the lettuce round very firmly and set it in a pan of boiling water that covers up only three quarters of the vegetable4 ,boil for eighteen minutes4 ,take out the lettuce1 untie it1 drain it1 and serve at once4 ,kidneys are good when they are placed inside large ,spanish onions and gently stewed1 in which case a dab of made mustard is given them4 ,,tomato ,,rice ,put on your rice to boil4 ,make a tomato sauce by stewing them gently1 and then rubbing them through a sieve2 this makes a pure1 which you must put back to heat with pepper and salt and a small quantity of made mustard4 ,then grate some parmesan1 or failing that1 some ,gruyre cheese4 ,take off the rice1 drain it1 keeping it hot1 put it on a dish and pour over it your pure4 ,then sprinkle the grated cheese thickly on top of all4 ,pour la ,patrie4 ,,rice ,,with ,,eggs ,boil some rice till it will press closely together4 ,fill some teacups with it1 pressing the rice well down2 then leave a hole in the middle and pour into each hole a small raw egg1 yolk1 and white4 ,set the tea-cups to cook in the oven1 and when the eggs are just set and no more1 press on them some more rice4 ,turn them out of the teacups1 and if you have rubbed the inside of the cups with a little butter this will be easy1 and sprinkle over the top of each mold plenty of chopped parsley4 ,do not forget salt and pepper to season the ingredients4 ,pour la ,patrie4 ,,broad ,,beans ,,in ,,sauce ,take your shelled beans1 very young and tender4 ,throw them into boiling water for a minute1 then pour the water away4 ,heat for a pound of beans one and one-half pints of milk1 stir in four ounces of salt butter1 a very little chopped parsley1 salt and pepper4 ,do not let the milk boil1 but when it simmers put in the beans4 ,when they have been heated for ten minutes1 thicken your sauce with the yolks of two eggs and a tablespoonful of cream4 ,take out a bean and eat it to see if it is cooked1 and if so1 pour all on a hot dish4 ,garnish with fried sippets of bread4 ,old broad beans can be treated in the same way1 but they must first be skinned4 ,aimee4 ,,omelette ,,of ,,peas ,beat up three eggs1 to which add one tablespoonful of grated cheese1 pepper1 and salt1 and mix thoroughly4 ,butter an omelette pan1 and pour in the mixture1 keep moving it gently with a fork while you sprinkle in with the other hand some cooked green peas4 ,the omelette will be cooked by the time you have sprinkled in two handfuls4 ,slip it off on to a very hot dish1 fold over1 and serve at once4 ,jean ,o4 ,,brussels ,,artichokes ,wash well some globe artichokes1 and boil them in salted water4 ,meanwhile make a good mushroom filling1 highly seasoned1 of cooked mushroom1 dipped into butter1 pepper1 salt1 a few breadcrumbs1 and shreds of ham4 ,remove the center leaves from the vegetable and as much of the choke as you can4 ,fill up with the mushroom force and stew gently in brown sauce flavored with a bunch of herbs4 ,f4 ,r4 ,,belgian ,,salad is merely endive1 washed and torn apart with red peppers added here and there as well as the ordinary salad dressing4 ,belgian asparagus is done by adding to the cooked vegetable a bechamel sauce1 poured over the dish1 and then slices of hard boiled eggs placed on the top4 ,the giant asparagus is used1 and it is eaten with a fork4 ,a ,grocer's ,wife4 ,,brussels ,,carrots ,cut young carrots in small pieces1 blanch them in salted water2 melt some butter in a stew pan1 add enough water and meat extract to make sufficient to cover the carrots1 season with pepper1 salt and a pinch of sugar and toss the carrots in this till they are tender4 ,then add the yolk of an egg and a tablespoonful of cream1 holding the pan just off the fire with the left hand1 while you stir with the right4 ,when it is well mixed pour all out on a vegetable dish and sprinkle over with chopped parsley4 ,amie reconnaissante4 ,,carrots ,,and ,,eggs ,make the same preparation as above1 for the sauce1 with the same seasonings1 but add a dust of nutmeg4 ,then add half a pint of white stock which will be enough for a small bunch of carrots2 simmer them for fifteen minutes and then break in three whole eggs1 taking care that they fall apart from each other4 ,let them cook till nearly set 7for they will go on cooking in the hot sauce after you remove them from the fire7 and serve at once4 ,this is nearly as good if you use old carrots sliced1 instead of the young ones4 ,m4 ,zoeben4 ,,cucumbers ,,and ,,tomatoes ,take two earthenware pots and put some tomatoes to stew in one1 in water1 pepper1 and salt4 ,peel a cucumber1 open it1 remove the seeds and stuff it with any forcemeat that you have2 but a white one is best4 ,let it cook gently in some brown stock1 well covered over4 ,when tender put the cucumber along the dish and tomatoes on each side4 ,a puree of potatoes can surround them4 ,a4 ,fanderverde4 ,,red ,,haricots ,soak some white haricot-beans over night1 or stew them till tender in some weak stock4 ,make a tomato sauce in a saucepan1 and flavor it rather strongly with made mustard1 stirring well1 so that it is well incorporated4 ,when the beans are tender1 drain them from the liquor 7keeping them hot7 and reduce that to half its quantity4 ,put back the beans and add the tomato sauce1 heat for a couple of minutes1 and serve with three-cornered pieces of toast4 ,elise et ,jean4 ,,potatoes ,a ,,la ,,brabanconne ,boil some potatoes1 rub them through a sieve1 add pepper1 salt1 and a tablespoonful of cream to a pound of potatoes1 rub through a tammy again4 ,chop a shallot1 a spring or two of parsley and mix them in1 sprinkling in at the same time a dust of nutmeg and a dessertspoonful of grated cheese4 ,place the puree in a dish to be baked1 and before setting it in the oven sprinkle on the top some bread-crumbs1 and cheese grated and mixed and one or two pats of salt butter4 ,bake till it is a golden brown4 ,elise et ,jean4 ,,flemish ,,peas ,cook some young peas and some carrots 7scraped and shaped into cones7 in separate pans4 ,then put them together in an earthenware close covered pan to simmer together in butter and gravy1 the first water having been well drained from them4 ,season with pepper and salt and let them cook gently for ten or twelve minutes2 do not uncover the pot to stir it1 but shake it every now and then to prevent the contents from burning4 ,amie inconnue4 ,,chou-,,croute ,take as many white ,september cabbages as you wish1 trim them1 cut in halves1 remove the stalks1 wash them very thoroughly and shred them pretty finely4 ,procure an earthenware crock and put in a layer of cabbage1 sprinkle it with coarse salt1 whole pepper1 and juniper berries4 ,fill up the crock in this way1 put on the lid1 and keep it down closely with weights4 ,it will be ready in about six weeks' time1 when the fermentation has taken place4 ,it is good with pork or bacon4 ,,spinach ,,fritters ,take any cold boiled spinach--though people generally eat all that there is--and mix it thickly with the yolk of egg and a little rice flour2 you may add a little powdered sugar4 ,have ready some boiling fat1 and drop spoonfuls of the spinach into it4 ,if the fat is hot enough the fritters will puff out4 ,drain them quickly and serve very hot4 ,,harlequin ,,cabbages ,shred some red cabbage1 to half a pound of it add two medium sized apples1 minced finely without core or skin1 a bit of fat bacon1 season with pepper1 salt1 vinegar1 which should be tarragon vinegar1 and put it to simmer in some gravy or milk and water4 ,it should cook for an hour over a gentle fire4 ,cook separately some green cabbage1 cleaned1 boiled till tender in salted water1 chopped1 then put back on a gentle fire with salt1 pepper1 a dust of nutmeg1 and some fat or butter4 ,let it heat and mix well1 and then serve the two colors side by side in the same dish2 the red cabbage has a sour and the green has a nutty flavor which is very agreeable4 ,,little ,,towers ,,of ,,salad ,put a couple of eggs on to boil hard1 while you make a thick mayonnaise sauce4 ,cut some beetroot1 some cucumber1 some cold potato1 some tomato into slices4 ,peel your eggs1 and slice them1 and build up little piles of the different things1 till about two inches high4 ,between each slice you will sprinkle grated breadcrumbs1 pepper1 salt1 a tiny scrap of chopped raw shallot1 parsley1 all mixed in a cup4 ,finish with the rounded ends of white of egg on the top1 put lettuce round and pour the dressing over it4 ,,puffs ,,for ,,friday ,make a batter of a beaten egg1 a dust of rice flour1 pepper1 salt and as much cream as you can give4 ,roll out this batter so thinly that you can almost see through it4 ,cut it into rounds and put on it any cooked vegetables that you have1 but they must be highly seasoned4 ,cold potatoes will do if they are done with mustard1 vinegar1 or a strong boiled sauce4 ,fold over the paste1 press it together at the edges1 and fry in hot fat4 ,,haddock ,a ,,la ,,cardinal ,take some fillets of haddock1 or cod or hake1 and poach them gently in milk and water4 ,meanwhile1 prepare a good white sauce1 and in another pan a thick tomato sauce1 highly seasoned1 colored with cochineal if need be1 and as thick as a good cream4 ,lay the fillets when cooked one each on a plate1 put some of the white sauce round it1 and along the top put the tomato sauce which must not run down4 ,a sprig of chervil is to be placed at each end of the fillet4 ,seulette4 ,,skate ,,stew ,put the fins1 skin1 trimmings of skate into water enough to cook them1 with pepper and salt and simmer for half an hour4 ,strain it through a fine sieve4 ,make a brown sauce of butter and flour1 pepper1 salt1 adding a little milk1 about a teacupful for a pound of skate1 then squeeze in the juice of half a lemon1 and if you have it1 a glass of white wine4 ,take the skate1 cut it in pieces1 simmer it in salted water2 when cooked1 strain away the water1 dish the fish1 pouring over it the above sauce4 ,decorate with strips of lemon peel laid in a lattice-work down the center4 ,une epiciere4 ,,to ,,dress ,,coarse ,,fish ,any fish is good if dressed in this way4 ,make a brown sauce1 well flouring it with salt1 pepper1 and dried herbs4 ,mince and fry a shallot and add it1 then a large glass of red wine1 a few drops of lemon juice4 ,cook some fish roe1 sieve it1 and stir it into the sauce4 ,take your fish and simmer it in milk and water till cooked1 then heat it up quickly in the sauce to serve4 ,f4 ,r4 ,,flemish ,,salad ,this is fillets of herring1 laid in a bowl with slices of apple1 beetroot1 cold potatoes1 and cold cooked sprouts1 covered with the ordinary salad dressing4 ,if the fish is salted1 let it soak first of all in milk to take away the greater part of the salt4 ,this is a winter dish1 but the same sort of thing is prepared in summer1 substituting cold cooked peas1 cauliflower1 artichokes1 beans1 with the fish4 ,amie reconnaissante4 ,,flemish ,,sauce ,this popular sauce is composed of melted butter thickened with yolk of egg and flavored with mustard2 it is used greatly for fish4 ,,beef ,,squares ,if you have a small piece of very good beef1 such as rump steak or fillet of beef1 it is more economical to cut it into squares1 and grill it lightly at a clear fire4 ,have ready some squares of toast1 buttered and hot1 lay these on a hot dish with a bit of steak on the top1 and on the top of that a slice of tomato much peppered and salted and a small pile of horse-radish4 ,this makes a pretty dish and can be varied by using capers or chopped gherkins instead of horse-radish4 ,it is a great saving to cut meat1 bread1 etc41 in squares instead of rounds4 ,une amie au convent4 ,,imitation ,,cutlets ,a dish that ,i have done for those who like curry flavoring is the following4 ,take any cold cooked vegetables1 and cutting them in small pieces1 roll them in a thick white sauce which you have strongly flavored with curry4 ,put it aside to get firm4 ,if you are in a hurry you can bind with the yolk of an egg in the flour and make a thick batter in that way4 ,form into cutlets and fry as you would a real cutlet4 ,the same thing can be done with macaroni or spaghetti that is already cooked1 with cold fish or anything that is insipid to the taste4 ,une amie au convent4 ,,kidneys ,,with ,,madeira ,use either sheep or pigs' kidneys4 ,cut them longways1 so as to be able to take out the threads from the inside of them4 ,put some butter on to fry over a brisk fire and when it is browned1 but not burnt1 put in the kidneys for three or four minutes4 ,take them out and keep them hot for a minute while you add to the butter they were cooked in a soupspoonful of ,madeira wine1 a good dust of chopped parsley1 a little cayenne pepper and salt4 ,mix it well1 and if too thick add a little gravy4 ,pour the sauce over the kidneys and finish with a powdering of chopped parsley4 ,fried potatoes are eaten with this dish4 ,mme4 ,vanderbelle ,genotte4 ,,pigs' ,,trotters ,,in ,,blanquette ,any part of pork or veal is good done in this way4 ,take your pieces of meat and fry them in butter till they are a good golden brown color4 ,put them in a pan1 covering them with water1 and adding a sliced onion1 a bay leaf1 a whole carrot1 a leek1 pepper1 salt1--let it all simmer gently over a slow fire till the meat is cooked but not boiled4 ,take the pieces from the liquor and pass it through a sieve4 ,mix a little rice flour in a cup of cold water1 stirring well4 ,drop in the juice of half a lemon and the beaten yolk of an egg1 which stir round quickly4 ,put in the meat again for a moment and serve it with boiled potatoes4 ,,loin ,,of ,,mutton ,,in ,,the ,,pot ,put in an earthenware pot three shallots1 finely minced2 take a bit of garlic1 cut it close and rub it round the side of the pot2 put in as well a lump of butter1 pepper and salt1 and some rather fat gravy4 ,divide the loin and put six chops in to simmer for three quarters of an hour on a moderate fire1 covering the pot with the lid4 ,before you serve it1 stir in a little lemon juice and stir up the sauce4 ,to be served with ,cauliflower la ,aerschot as follows3 ,cut your cauliflower into medium pieces1 seeing that it is very clean1 while you have some salted water boiling up4 ,put in the pieces1 boil till tender1 then drain them on a sieve4 ,put leaves and trimming of the vegetable into the pot to simmer and serve as basis for a vegetable soup4 ,make a good white sauce1 adding the yolk of an egg1 and flavoring it with nutmeg4 ,put the vegetable on a dish and pour over the sauce1 letting it stand for a few moments by the fire before it is eaten4 ,madame ,herman ,noppen4 ,,ox ,,tongue ,,with ,,spinach ,,and ,,white ,,sauce ,boil the tongue in salted water till the outer skin will peel off4 ,take this off1 then put the tongue back in the liquor to simmer while you prepare the same4 ,take a piece of butter the size of an egg1 melt it and mix it with two dessertspoonfuls of ground rice1 add some of the liquor1 pepper1 and salt1 stir well1 so that it makes a good cream2 drop in the yolks of two eggs1 always stirring1 and a little lemon juice4 ,serve the tongue whole with this sauce poured over it and spinach done in the following way3 ,wash the spinach in running water till every bit of grit has gone4 ,put some water on to boil1 salt it well1 and throw in the spinach which you have freed from mid-rib and stalk4 ,the water must be boiling and the fire brisk4 ,when tender1 pass the spinach through the sieve1 then put a bit of butter into an enameled saucepan1 then the spinach1 which heat for six minutes1 add a little pepper4 ,serve it with the tongue1 and you can garnish as well with little croutons of bread fried in butter4 ,madame ,herman ,noppen4 ,,veal ,,fritters ,if you have only a little piece of veal or other cold meat1 you can make a very presentable dish in the following way3 ,cut a thin slice of meat and spread on each side of it a layer of mashed potatoes to which you have added some tomato sauce4 ,beat up an egg and dip the slices and potato into it1 lay them in fine breadcrumbs and fry them till a good golden color in plenty of fat4 ,send them to table under a hot cover4 ,pour la ,patrie4 ,,stewed ,,beef ,if you are obliged to make a hot dish in a hurry and have only a piece of inferior meat1 there is no better way of using it than by dressing it in the ,brabant way1 which is rather expensive4 ,clean and cook some mushrooms1 and when fried lightly1 add them and their liquor to your beef1 cut up in small pieces1 but not minced4 ,add pepper1 salt1 a dust of spices1 or an onion with three or four cloves in it1 and a half bottle of good red wine4 ,stew all together for at least twenty minutes1 take out the onion and cloves1 and serve in the dish it was cooked in which should be an earthenware pot4 ,pour la ,patrie4 ,a ,,mutton ,,salad ,cut some slices of cold mutton or lamb1 removing every bit of fat and skin that you can1 unless that destroys the firmness of the slice4 ,prepare a salad of lettuce1 and if you cannot give a mayonnaise sauce1 add to the lettuce plenty of sliced cucumber1 for that keeps the mutton moist4 ,put the salad on each slice and roll the meat over as tightly as you can4 ,lay the rolls closely together in a dish and sprinkle a very little salad dressing over them4 ,this way of doing meat is very useful for taking to picnics1 or for taking on a long journey4 ,pour la ,patrie4 ,,sausage ,,patties ,half a pound of sausage meat of any kind that you like4 ,make some rounds of paste1 lay the meat on half of each round and fold over4 ,steam for quarter of an hour1 or stew in plenty of gravy4 ,pour la ,patrie4 ,,sausage ,,and ,,potatoes ,roll some cooked sausage meat in mashed potatoes1 making a roll for each person4 ,brush the potatoes over with milk and put them to bake till nicely browned4 ,decorate with gherkins on each roll of butter4 ,pour la ,patrie4 ,,ragout ,,of ,,cold ,,meat ,take any cold meat that you have1 free it from fat and skin and cut it in rounds like a five-franc piece4 ,if you have some lean bacon or ham1 a little of that should be added4 ,i should tell you first of all to put some rice on to boil in boiling water4 ,make a sauce of flour and butter in a pan1 adding gravy if you happen to have it1 but failing that1 use water and vinegar in equal parts to thin it2 season with pepper and salt and a small spoonful of anchovy sauce4 ,when the sauce is heating1 put in the meat and cover the pan1 let it all heat for twelve minutes and then place meat and sauce in the middle of a dish4 ,by this time the rice may be tender4 ,drain it well and put it as a border to the stew4 ,aimee4 ,a ,,quickly ,,made ,,stew ,put a piece of butter in a stewpan1 with an onion cut in pieces1 a few cloves1 salt and pepper1 a tablespoonful of shredded parsley1 and if you have it some good gravy or meat juice and water4 ,throw into the sauce some cold meat1 preferably underdone1 and after it has simmered for fifteen minutes take a cut onion and rub with it the bottom of the dish that you are going to use4 ,take a good glass of red wine1 such as ,burgundy and mix it with the yolk of an egg1 stir this into the stew and serve up in a couple of minutes4 ,madame ,groubet4 ,,grenadines ,,of ,,veal ,take a fireproof dish1 and after sprinkling it with breadcrumbs put in it a layer of roast veal in slices1 a layer of mashed potatoes1 a layer of veal kidney1 partly cooked1 and cut into pieces and lastly a layer of potato4 ,cover the whole with a bechamel sauce into which you have stirred some grated cheese2 put it to bake in the oven4 ,then make a brown sauce with any veal or kidney gravy that you have1 and cook some mushrooms in it with pepper and salt2 the sauce is to be served with the grenadine4 ,,hoche ,,pot ,slice an onion and fry it in butter till it is brown2 add pieces of pork and of mutton freed from fat and skin2 cover them with water and throw into it any kinds of vegetables that you may have2 but particularly sliced carrots and turnips and green cabbages2 put it in the oven to cook4 ,in another saucepan boil some white haricot beans1 salt1 and pepper1 until they are tender1 when they must be added to the stew with a small quantity of the liquor that they have been boiled in4 ,,pigeon ,,and ,,cabbage ,,rolls ,take two pigeons1 two cabbages1 four slices of fried bacon1 an ounce of butter1 a large wineglassful of sherry1 and some gravy4 ,truss your pigeons and cook them in butter for ten minutes in a fireproof dish4 ,then take them out1 cut them into neat pieces4 ,meanwhile have the cabbages boiled in salted water4 ,drain them4 ,cut them in small pieces and roll some up in each slice of bacon2 lay the pigeons on top1 pouring over them the liquor they were cooked in and half the wine4 ,put all in the oven for ten minutes--pour in the rest of the wine and leave for another ten minutes before serving4 ,if you have stock to add to this it is an improvement1 or put half a teaspoonful of meat extract to half a pint of water4 ,une refugiee4 ,,remains ,,of ,,sausage ,if you have a few inches of a big sausage cut it into as thick slices as you can--fry them and lay them in a circle on a dish with a poached egg on each4 ,little dinner breads are good when soaked in milk1 stuffed with sausage meat1 and fried4 ,it can be used to stuff cucumber1 or eggplants1 but you should then crumble up the meat and bind it with the yolk of a raw egg4 ,mme4 ,georgette4 ,,shoulder ,,of ,,lamb ,a ,,la ,,beige ,braise your shoulder of lamb2 that is1 put it in a closely covered stewpan1 in a good brown sauce or gravy with the vegetables1 to be served with it4 ,it is the lid being closed that makes the meat take some flavor from the vegetables4 ,to do it in the ,belgian way1 take some good white turnips1 wash them and scrape them1 put small ones in whole1 large ones cut in half4 ,take some small cabbages1 trim off without leaves1 cut them in half1 remove the stalk1 make a hollow in the center and fill it with forcemeat of any kind2 but sausage meat is good4 ,place the stuffed cabbages round the meat to cook gently at the same time4 ,madame ,vershagen4 ,,fillet ,,of ,,beef ,,la ,,brabanconne ,take a whole fillet of beef1 trim it neatly and set it in a braising pan to cook very slowly in some good brown sauce to which you have added a pint of stock4 ,put in neatly shaped carrots and turnips and some balls made of mashed potato already fried4 ,keep hot in two sauceboats a puree of ,brussels sprouts and a puree of onions4 ,these are prepared by cooking the vegetables in water1 then chopping fine1 and rubbing through a sieve with cream1 or with a little good milk1 pepper1 and salt4 ,to serve the fillet1 lay it on a dish with the carrots and turnip1 potato cakes round2 pour over it the rest of the brown sauce from the pan2 then add in heaps the onion puree and the sprouts puree4 ,madame ,vershagen4 ,,stewed ,,beef ,an inferior part of beef may be made to taste excellent if it is braised2 that is1 simmered with the cover on slowly1 in company with onions 7already fried7 and well washed pieces of carrots and whole turnips4 ,put on also some small cabbages cut in halves1 and if you can give it1 a glass of good red wine4 ,une refugiee4 ,,beef ,,and ,,apricots ,stew your beef1 say three pounds of steak1 in some gravy1 adding to a pint of liquor a level teaspoonful of white sugar4 ,throw in a handful of the dried apricots1 but be sure you wash them well first4 ,this dish is generally accompanied by leeks1 first blanched for a few moments1 and then put in the stew4 ,flavor with salt1 pepper1 and the rind of half a lemon which remove before you serve the stew4 ,for ,english taste the sugar could be omitted4 ,seulette4 ,,for ,,an ,,invalid ,this must be begun at least three hours before it will be required4 ,take two ounces of pearl barley1 wash it well1 and put it in cold water enough to cover it1 for an hour4 ,take a pound of good steak1 shred it in small pieces1 and put it in an enameled saucepan with a quart of cold water and a sprinkle of salt4 ,strain the water from the barley and add this last to the meat1 and let it simmer for two hours4 ,then strain off the liquor and pound the meat and barley in a mortar1 rub it through a sieve2 when it is a smooth puree put it back into the pan with its liquor and a gill of cream4 ,let it simmer again for a moment and serve it in a cup with a lid to it4 ,madame ,a4 ,f4 ,,invalids' ,,eggs ,cut out some rounds of bread a good deal larger than a poached egg would be4 ,while these are frying1 make a puree of ,brussels sprouts4 ,boil them till tender1 squeeze in a cloth4 ,rub them through a sieve and make into a very thick puree with cream1 pepper and salt4 ,poach a fresh egg for each crouton1 and slip it on1 very quickly1 put some of the green puree round1 and serve under a hot cover4 ,a ,,sweet ,,for ,,the ,,children ,if you have some little breads over1 cut each one in four1 soak the pieces in milk sweetened and flavored with vanilla1 for three hours4 ,when they are well soaked roll them for a moment in grated and dried breadcrumbs1 and dip them for a moment in boiling fat1 just as you would do croquettes4 ,sift some white sugar over them and serve very hot4 ,madame ,m4 ,,quince ,,custard ,when you have quince preserves by you this is a quickly prepared dish4 ,make a good custard with a pint of rich milk1 four eggs and a little essence of almonds and two ounces of powdered sugar4 ,put your quince preserve at the bottom of a fireproof circular dish and fill up with custard4 ,put it to bake for half or hour or till set4 ,when set add some more quince 7heated7 on the top with some chopped almonds and serve hot4 ,the same dish can be done with apples1 which should be stewed1 flavored with the rind of a half lemon1 and passed through a sieve4 ,apple puree is put on the top in the same way1 and it is decorated with some thin lemon peel cut into stars4 ,chef reconnaissant4 ,,yellow ,,plums ,,and ,,rice ,put half a pound of rice in hot milk till it has absorbed all it can and is tender4 ,beat lightly the yolks of three eggs1 beating in a lump of fresh butter the size of a pullet's egg2 add powdered sugar and the whites of the eggs well beaten4 ,put the rice into this mixture and place all in a mold4 ,cook it gently for twenty-five minutes4 ,meanwhile take some very perfect yellow plums1 skin and stone them and heat them in half a bottle of light white wine that you have seasoned with a little spice4 ,turn out the rice1 put the yellow plums on the top and pour round the sauce1 strained through muslin4 ,very good cold4 ,,brabant ,,pancake ,butter first of all your pancakes1 and you should have proper pancake saucers fit to go to table4 ,heat half a pint of sweetened milk and melt a quarter of a pound of salt butter with it4 ,when well melted pour it into a basin and sprinkle in nearly three ounces of flour4 ,beat up the yolks of three large or four small eggs and incorporate them1 then add the whites well beaten4 ,put a spoonful or two on each saucer and set to bake in the oven for ten minutes and when done place each saucer on a plate with a good lump of apricot jam on each4 ,if you have no pancake saucers1 put the apricot preserve on one half of each pancake and fold it up4 ,jean ,o4 ,,delicious ,,sauce ,,for ,,puddings ,to a large wineglassful 7say a glass for champagne wine7 of new ,madeira add the yolks only of two eggs4 ,put in a very clean enamel saucepan over the fire and stir in powdered sugar to your taste4 ,whisk it over the fire till it froths1 but do not allow it even to simmer4 ,use for ,genoese cakes and puddings4 ,madame ,groubet4 ,,fruit ,,jellies ,jellies that are very well flavored can be made with fresh fruit1 raspberries1 strawberries1 apricots1 or even rhubarb1 using the proportions of one ounce of gelatine 7in cold weather7 to every pound of fruit puree4 ,in hot weather use a little less gelatine4 ,as the fruit generally gives a bad color1 you must use cochineal for the red jellies and a little green coloring for gooseberry jellies4 ,the gelatine is of course melted in the fruit puree and all turned into a mold4 ,you can make your own green coloring in this way4 ,pick a pound of spinach1 throwing away the stalks and midrib4 ,put it on in a pan with a little salt and keep the cover down4 ,let it boil for twelve minutes4 ,then put a fine sieve over a basin and pour the spinach water through it4 ,strain the spinach water once or twice through muslin2 it will be a good color and will keep some time4 ,orange and lemon jellies are much more wholesome when made at home than those made from bought powders4 ,to the juice of every six oranges you should add the juice of one lemon1 and you will procure twice as much juice from the fruit if1 just before you squeeze it1 you let it soak in hot water for three or four minutes4 ,pour la ,patrie4 ,,strawberry ,,fancy ,take a slice or two of plain sponge cake and cut out rounds two inches across4 ,then whip up in a basin the whites only of four eggs1 coloring them with the thinner part of strawberry jam4 ,as a rule this jam is not red enough1 and you must add a little cochineal4 ,put the pink mixture in high piles on the cakes4 ,pour la ,patrie4 ,,pink ,,rice ,this sweet is liked by children who are tired of rice pudding4 ,boil your rice and when tender mix in with it the juice of a boiled beetroot to which some sugar has been added4 ,turn it into a mold and when cold remove it and serve it with a spoonful of raspberry preserve on the top or with some red plums round it4 ,pour la ,patrie4 ,,military ,,prunes ,take some of the best ,french preserved prunes1 and remove the stones4 ,soak them in orange curaoa for as long a time as you have at your disposal4 ,then replace each stone by a blanched almond1 and place the prunes in small crystal dishes4 ,pour la ,patrie4 ,,madeline ,,cherries ,take some ,madeleine cakes and scoop them out to form baskets4 ,fill these with stoned cherries both white and black that you have soaked in a good liqueur--cherry brandy is the best but you may use maraschino4 ,place two long strips of angelica across the top and where these intersect a very fine stoned cherry4 ,pour la ,patrie4 ,,strawberry ,,tartlets ,it often happens that you have among the strawberries a quantity that are not quite good enough to be sent to table as dessert1 and yet not enough to make jam of4 ,put these strawberries on to heat1 with some brown sugar1 and use them to fill small pastry tartlets4 ,pastry cases can be bought for very little at the confectioner's4 ,cover the top of the tartlet when the strawberry conserve is cold with whipped cream4 ,pour la ,patrie4 ,,madeira ,,eggs ,,or ,,oeufs ,,la ,,grand',m,,re ,break the yolk of an egg in a basin and be sure that it is very fresh2 beat it up1 adding a little powdered sugar1 and then1 drop by drop1 enough of the best ,madeira to give it a strong flavor4 ,this makes a nice sweet served in glass cups and it is besides very good for sore throats4 ,pour la ,patrie4 ,,butterflies ,you will get at the confectioner's small round cakes that are smooth on the top2 they are plain1 and are about two and one-half inches across4 ,take one and cut it in halves1 separating the top from the bottom4 ,cut the top pieces right across2 you have now two half moons4 ,put some honey along the one straight edge of each half moon and stick it by that on the lower piece of cake1 a little to one side4 ,do the same with the second half moon1 so that they both stick up1 not unlike wings4 ,fill the space between with a thick mixture of chopped almonds rolled in honey1 and place two strips of angelica poking forward to suggest antennae4 ,a good nougat will answer instead of the honey4 ,pour la ,patrie4 ,,cherry ,,and ,,strawberry ,,compote ,take half a pint of rich cream and mix with it a small glassful of ,madeira wine or of good brandy4 ,pick over some fine cherries and strawberries1 stoning the cherries1 and taking out the little center piece of each strawberry that is attached to the stalk4 ,lay your fruit in a shallow dish and cover it with the liquor and serve with the long sponge biscuits known as langues de chat 7,savoy fingers74 ,amitie aux ,anglais4 ,,chocolate ,,custard ,to make a nice sweet in a few minutes can be easily managed if you follow this recipe4 ,make a custard of rich milk and yolks of eggs1 sweeten it with sugar1 flavored with vanilla1 and if you have a little cream add that also4 ,then grate down some of the best chocolate1 as finely as you can1 rub it through coarse muslin so that it is a fine powder4 ,stir this with your custard1 always stirring one way so that no bubbles of air get in4 ,when you have got a thick consistency like rich cream1 pour the mixture into paper or china cases1 sprinkle over the tops with chopped almonds4 ,there is no cooking required4 ,,gooseberry ,,cream ,,without ,,cream ,take your gooseberries and wash them well1 cut off the stalk and the black tip of each4 ,stew them with sugar till they are tender1 just covered in water4 ,do not let them burn4 ,if you have not time to attend to that put them in the oven in a shallow dish sprinkled with brown sugar4 ,when tender rub them through a fine sieve at least twice4 ,flavor with a few drops of lemon juice1 and add sugar if required4 ,then beat up a fresh egg in milk and add as much arrowroot or cornflour as will lie flat in a salt spoon4 ,mix the custard with the gooseberries1 pass it through the sieve once more and serve it in a crystal bowl4 ,mdlle4 ,b-,m4 ,,chocolate ,,puddings ,make some ,genoese cake mixture as you would for a light cake1 and pour it into greased molds like cups4 ,you can take the weight of one egg in dried flour1 butter1 and rather less of sugar4 ,beat the butter and sugar together to a cream1 sprinkle in the flour1 stirring all the time1 a pinch of salt1 and then the beaten egg4 ,when your little cakes are baked1 turn them out of the molds and when cool turn them upside down and remove the inside1 leaving a deep hole and a thin crust all round4 ,fill up this hole with the custard and chocolate as above1 and let it grow firm4 ,then turn the cases right way up and pour over the top a sweet cherry sauce4 ,you may require the yolks of two eggs to make the custard firm4 ,mdlle4 ,b-,m4 ,,index ,anchovy ,biscuits ,patties ,rounds ,sandwiches ,anchovies ,mock ,apples1 a new dish of ,apples and ,sausages ,artichokes a la ,vedette ,artichokes1 ,brussels ,asparagus a l',anvers ,asparagus1 ,to ,cook ,aubergine or ,egg ,plant ,banana ,compote ,beans1 a ,dish of ,haricot ,broad1 in ,sauce ,beef a la ,bourguignonne ,beef a la ,mode ,beef1 ,blankenberg ,caretaker's ,fillet of1 a la ,brabanconne ,roast ,rump of1 ,bordelaise ,sauce ,roasted ,fillet of ,stewed ,beef and ,apricots ,beef ,squares ,brussels ,sprouts ,boeuf a la ,flamande ,bouchees a la ,reine ,brabant ,pancake ,burgundy1 ,hot ,butterflies ,cabbage1 ,red ,cabbage and ,potatoes ,cabbage with ,sausages ,cabbages1 ,harlequin ,cake1 ,mocha ,calf's ,liver a la ,bourgeoise ,carbonade1 ,flemish ,carbonade of ,flanders ,carbonades done with ,beer ,carrots1 ,belgian ,brussels ,flemish ,stuffed ,carrots and ,eggs ,cauliflower a la ,reine ,elizabeth ,cauliflower and ,shrimps ,cauliflower1 ,dressed ,stuffed ,celeris au ,lard ,cheese ,fondants ,cheese ,limpens ,cherry and ,strawberry ,compote ,cherries1 ,madeline ,chicken a la ,max ,chicory ,chicory a la ,ferdinand ,chicory and ,ham with ,cheese ,sauce ,chicory1 ,stuffed ,children's ,birthday ,dish1 ,the ,chinese ,corks ,chou-,croute ,cod1 ,remains of ,the ,miller's ,cordial1 ,hawthorn ,cream1 ,chocolate ,rum ,vanilla ,creme de ,poisson la ,roi ,albert ,croquettes of ,boiled ,meat ,croquettes of ,veal ,croquettes1 ,cheese ,potato ,cucumber la ,laeken ,cucumbers and ,tomatoes ,custard1 ,chocolate ,cutlets1 ,imitation ,delicious ,sauce for ,puddings ,egg ,plants as ,souffle ,eggs la ,ribeaucourt ,eggs1 a ,difficult ,dish of ,belgian ,country ,french ,madeira or ,oeufs la ,grand'mre ,peasants' ,poached1 ,tomato ,sauce ,stuffed ,eggs and ,mushrooms ,endive1 ,flemish ,entre 7,croque-,monsieur7 ,walloon ,fish a ,brown ,dish of ,fish1 ,filleted1 with ,white ,sauce and ,tomatoes ,remains of ,to ,dress ,coarse ,fish and ,custard ,four ,quarters ,frangipani ,fricadelle ,friday's ,feast ,fritters1 ,apple ,fruit ,semolina ,spinach ,veal ,fruit ,jellies ,gaufres from ,brussels ,gingerbread1 ,belgian ,gooseberry ,cream without ,cream ,haddock a la ,cardinal ,haddocks1 ,baked ,hake and ,potatoes ,ham with ,madeira ,sauce ,ham1 ,york1 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