The Belgian Cookbook. Various

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POACHED EGGS, TOMATO SAUCE

       EGGS AND MUSHROOMS

       BELGIAN EGGS

       EGGS À LA RIBEAUCOURT

       TO USE UP REMAINS OF MEAT

       VEAL WITH ONIONS

       VEAL CAKE

       TO USE UP COLD MEAT

       FLEMISH CARBONADE

       A USE FOR COLD MUTTON

       FLEMISH CARBONADES

       FISH

       REMAINS OF FISH

       GOOD RISSOLES

       CROQUETTES OF BOILED MEAT

       CARBONADES DONE WITH BEER

       WALLOON ENTRÉE

       SCRAPS OF MEAT

       FRICADELLE

       CHICORY AND HAM WITH CHEESE SAUCE

       CROQUETTES OF VEAL

       ENTRÉE (CROQUE-MONSIEUR)

       HOT-POT

       HOCHE POT

       BOUCHÉES À LA REINE

       HOCHE POT OF GHENT

       CARBONADE OF FLANDERS

       HEADLESS SPARROWS

       MUTTON STEW

       HOCHE POT GANTOIS

       (For eight or nine persons)

       CHINESE CORKS

       LIMPENS CHEESE

       CHEESE SOUFFLÉ

       CHEESE CROQUETTES

       CHEESE FONDANTS

       CHEESE SOUFFLÉ

       POTATOES AND CHEESE

       YORK HAM, SWEETBREADS, MADEIRA SAUCE

       HAM WITH MADEIRA SAUCE

       A DIFFICULT DISH OF EGGS

       COUNTRY EGGS

       FRENCH EGGS

       OEUFS CELESTES

       (Hommage à Sir Edward Grey)

       PETITES CAISSES À LA FURNES

       FLEMISH CARROTS

       AUBERGINE OR EGG PLANT

       EGG PLANTS AS SOUFFLÉ

       POTATO CROQUETTES

       PURÉE OF CHESTNUTS

       HORS D'OEUVRES

      

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