The Belgian Cookbook. Various

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AND SHRIMPS

       FLEMISH ENDIVE

       CAULIFLOWER AND SHRIMPS

       BELGIAN CARROTS

       STUFFED TOMATOES

       RED CABBAGE

       VEGETABLE SALAD

       CHICORY

       CAULIFLOWER À LA REINE ELIZABETH

       MUSHROOMS À LA SPINETTE

       DRESSED CAULIFLOWER

       BRUSSELS SPROUTS

       (The best way to cook them)

       RAGOUT OF MUTTON

       STEWED SHOULDER OF MUTTON

       SHOULDER OF MUTTON

       MUTTON COLLOPS

       SHOULDER OF MUTTON DRESSED LIKE KID

       ROAST RUMP OF BEEF, BORDELAISE SAUCE

       ROASTED FILLET OF BEEF

       BEEF À LA BOURGUIGNONNE

       OX-TONGUE À LA BOURGEOISE

       BEEF À LA MODE

       BOEUF À LA FLAMANDE

       CARETAKER'S BEEF

       BLANKENBERG BEEF

       VEAL WITH TOMATOES

       FRICANDEAU OF VEAL

       VEAL CUTLETS WITH MADEIRA SAUCE

       GRENADINS OF VEAL

       CALF'S LIVER À LA BOURGEOISE

       VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE

       BLANQUETTE OF VEAL

       VEAL CAKE, EXCELLENT FOR SUPPER

       BREAST OF VEAL

       (A good and inexpensive dish)

       OX TONGUE

       VEAL À LA MILANAISE

       STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR

       VEAL À LA CRÊME

       This is the demi-glaze Sauce which is used for all brown Sauces.

       DUTCH SAUCE FOR FISH

       BEARNAISE SAUCE

       (Very good with stewed meat)

       MUSLIN SAUCE

       SAUCE BORDELAISE

       POOR MAN'S SAUCE

       THE GOOD WIFE'S SAUCE

       CREAM SAUCE

       SAUCE MAÎTRE D'HÔTEL

       SAUCE AU DIABLE

       (For cold meats)

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