The Belgian Cookbook. Various

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BRUSSELS ARTICHOKES

       [ F. R. ]

       BELGIAN SALAD

       BRUSSELS CARROTS

       CARROTS AND EGGS

       CUCUMBERS AND TOMATOES

       RED HARICOTS

       POTATOES A LA BRABANCONNE

       FLEMISH PEAS

       CHOU-CROUTE

       SPINACH FRITTERS

       HARLEQUIN CABBAGES

       LITTLE TOWERS OF SALAD

       PUFFS FOR FRIDAY

       HADDOCK A LA CARDINAL

       SKATE STEW

       TO DRESS COARSE FISH

       [ F. R. ]

       FLEMISH SALAD

       FLEMISH SAUCE

       BEEF SQUARES

       IMITATION CUTLETS

       KIDNEYS WITH MADEIRA

       PIGS' TROTTERS IN BLANQUETTE

       LOIN OF MUTTON IN THE POT

       OX TONGUE WITH SPINACH AND WHITE SAUCE

       VEAL FRITTERS

       STEWED BEEF

       A MUTTON SALAD

       SAUSAGE PATTIES

       SAUSAGE AND POTATOES

       RAGOUT OF COLD MEAT

       A QUICKLY MADE STEW

       GRENADINES OF VEAL

       HOCHE POT

       PIGEON AND CABBAGE ROLLS

       REMAINS OF SAUSAGE

       SHOULDER OF LAMB A LA BEIGE

       FILLET OF BEEF À LA BRABANCONNE

       STEWED BEEF

       BEEF AND APRICOTS

       FOR AN INVALID

       INVALIDS' EGGS

       A SWEET FOR THE CHILDREN

       QUINCE CUSTARD

       YELLOW PLUMS AND RICE

       BRABANT PANCAKE

       DELICIOUS SAUCE FOR PUDDINGS

       FRUIT JELLIES

       STRAWBERRY FANCY

       PINK RICE

       MILITARY PRUNES

       MADELINE

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