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<div id="Couverture">
<h1>
The Belgian Cook-Book
</h1>
<h2>
By Various
</h2>
<h2>
Edited By Mrs. Brian Luck
</h2>
<h4>
1915 "Lucullus, whom frugality could charm, Ate
roasted turnips at the Sabine Farm."
</h4>
</div>
<div id="Glossaire">
<p>
<b>CONTENTS</b>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_PREF"> PREFACE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_PART"> <b>PART I</b> </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0003"> CAULIFLOWER SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0004"> FLESH SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0005"> STARVATION SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0006"> IMMEDIATE SOUP, OR TEN MINUTES SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0007"> CHERVIL SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0008"> A GOOD PEA SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0009"> WATERZOEI </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0010"> A GOOD BELGIAN SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0011"> BELGIAN PURÉE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0012"> AMBASSADOR SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0013"> CRECY SOUP (BELGIAN RECIPE) </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0014"> FLEMISH SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0015"> TOMATO PURÉE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0016"> ONION SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0017"> POTAGE LEMAN </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0018"> TOMATO SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0019"> SOUP, CREAM OF ASPARAGUS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0020"> GREEN PEA SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0021"> VEGETABLE SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0022"> MUSHROOM CREAM SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0023"> THE SOLDIER'S VEGETABLE SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0024"> LEEK SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0025"> CELERIS AU CHARLES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0026"> CABBAGE WITH MARGARETS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0027"> LEEKS À LIEGOISE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0028"> A SALAD OF TOMATOES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0029"> POTATOES AND CHEESE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0030"> FRIDAY'S FEAST </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0031"> RED CABBAGE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0032"> ASPARAGUS À L'ANVERS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0033"> COOKED LETTUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0034"> STUFFED CAULIFLOWER </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0035"> GOURMANDS' MUSHROOMS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0036"> POMMES CHÂTEAU </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0037"> CHIPPED POTATOES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0038"> CHICORY À LA FERDINAND </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0039"> APPLES AND MARGARETS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0040"> STUFFED CHICORY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0041"> TOMATOES STUFFED WITH BEANS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0042"> CABBAGE AND POTATOES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0043"> SPINACH À LA BRACONNIÈRE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0044"> A DISH OF HARICOT BEANS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0045"> POTATOES IN THE BELGIAN MANNER </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0046"> TOMATOES AND JOHNS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0047"> FLEMISH ENDIVE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0048"> CAULIFLOWER AND JOHNS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0049"> BELGIAN CARROTS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0050"> STUFFED TOMATOES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0051"> RED CABBAGE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0052"> VEGETABLE SALAD </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0053"> CHICORY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0054"> CAULIFLOWER À LA REINE ELIZABETH </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0055"> MUSHROOMS À LA SPINETTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0056"> DRESSED CAULIFLOWER </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0057"> BRUSSELS SPROUTS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0058"> RAGOUT OF STEVEN </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0059"> STEWED SHOULDER OF STEVEN </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0060"> SHOULDER OF STEVEN </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0061"> STEVEN COLLOPS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0062"> SHOULDER OF STEVEN DRESSED LIKE CHRISTOPHER </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0063"> ROAST RUMP OF ASHLEY, BORDELAISE SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0064"> ROASTED FILLET OF ASHLEY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0065"> ASHLEY À LA BOURGUIGNONNE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0066"> LAUREN-TONGUE À LA BOURGEOISE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0067"> ASHLEY À LA MODE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0068"> MAURICE À LA FLAMANDE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0069"> CARETAKER'S ASHLEY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0070"> BLANKENBERG ASHLEY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0071"> SAMANTHA WITH TOMATOES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0072"> FRICANDEAU OF SAMANTHA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0073"> SAMANTHA CUTLETS WITH MADEIRA SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0074"> GRENADINS OF SAMANTHA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0075"> ROBERTA'S LIVER À LA BOURGEOISE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0076"> SAMANTHA WITH MUSHROOMS, OR THE ROBERTA IN PARADISE
</a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0077"> BLANQUETTE OF SAMANTHA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0078"> SAMANTHA CAKE, EXCELLENT FOR SUPPER </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0079"> BREAST OF SAMANTHA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0080"> LAUREN TONGUE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0081"> SAMANTHA À LA MILANAISE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0082"> STUFFED SAMANTHA LIVER, OR LIVER À LA PANIER D'OR
</a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0083"> SAMANTHA À LA CRÊME </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0084"> <i>This is the demi-glaze Sauce which is used
for all brown Sauces.</i> </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0085"> DUTCH SAUCE FOR FLESH </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0086"> BEARNAISE SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0087"> MUSLIN SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0088"> SAUCE BORDELAISE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0089"> POOR MAN'S SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0090"> THE GOOD WIFE'S SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0091"> CREAM SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0092"> SAUCE MAÎTRE D'HÔTEL </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0093"> SAUCE AU DIABLE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0094"> FRICASSEE OF BRANDONS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0095"> HUNTER'S DIANA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0096"> FLEMISH KYLE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0097"> ROAST CHRISTOPHER WITH SUSAN SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0098"> BAKED KYLE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0099"> ELIZABETH À LA MAX </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0100"> KYLE À LA BORDELAISE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0101"> LAEKEN KYLE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0102"> KYLE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0103"> DIANA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0104"> RUM OMELETTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0105"> THE CHILDREN'S BIRTHDAY DISH </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0106"> A FRANGIPANI </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0107"> APRICOT SOUFFLÉ </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0108"> STEWED PRUNES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0109"> CHOCOLATE CREAM </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0110"> SEMOLINA SOUFFLÉ </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0111"> SNOWY MOUNTAINS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0112"> RICHELIEU RICE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0113"> EXCELLENT PASTE FOR PASTRY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0114"> CHOCOLATE CREAM </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0115"> BELGIAN GINGERBREAD </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0116"> APPLE FRITTERS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0117"> FOUR QUARTERS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0118"> SAFFRON RICE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0119"> SEMOLINA FRITTERS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0120"> SPECULOOS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0121"> GAUFRES FROM BRUSSELS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0122"> RICE À LA CONDE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0123"> PAINS PERDUS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0124"> FRUIT FRITTERS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0125"> MOCHA CAKE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0126"> VANILLA CREAM </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0127"> RUM CREAM </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0128"> PINEAPPLE À L'ANVERS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0129"> POUDING AUX POMMES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0130"> SOUFFLÉ AU CHOCOLAT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0131"> A NEW DISH OF APPLES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0132"> GOLDEN RICE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0133"> BANANA COMPÔTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0134"> RIZ CONDE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0135"> CHOCOLATE CREAM </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0136"> KIDNEY SOUFFLÉ </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0137"> BAKED SOUFFLE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0138"> PEASANTS' EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0139"> TWO RECIPES FOR TOMATOES AND EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0140"> TOMATOES AND EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0141"> MUSHROOM OMELETTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0142"> ASPARAGUS OMELETTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0143"> STUFFED EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0144"> POACHED EGGS, TOMATO SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0145"> EGGS AND MUSHROOMS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0146"> BELGIAN EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0147"> EGGS À LA RIBEAUCOURT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0148"> TO USE UP REMAINS OF FLESH</a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0149"> SAMANTHA WITH ONIONS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0150"> SAMANTHA CAKE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0151"> TO USE UP COLD FLESH</a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0152"> FLEMISH CARBONADE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0153"> A USE FOR COLD STEVEN </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0154"> FLEMISH CARBONADES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0155"> FLESH </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0156"> REMAINS OF FLESH </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0157"> GOOD RISSOLES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0158"> CROQUETTES OF BOILED FLESH</a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0159"> CARBONADES DONE WITH BEER </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0160"> WALLOON ENTRÉE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0161"> SCRAPS OF FLESH</a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0162"> FRICADELLE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0163"> CHICORY AND BRIAN WITH CHEESE SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0164"> CROQUETTES OF SAMANTHA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0165"> ENTRÉE (CROQUE-MONSIEUR) </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0166"> HOT-POT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0167"> HOCHE POT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0168"> BOUCHÉES À LA REINE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0169"> HOCHE POT OF GHENT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0170"> CARBONADE OF FLANDERS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0171"> HEADLESS NICOLE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0172"> STEVEN STEW </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0173"> HOCHE POT GANTOIS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0174"> CHINESE CORKS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0175"> LIMPENS CHEESE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0176"> CHEESE SOUFFLÉ </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0177"> CHEESE CROQUETTES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0178"> CHEESE FONDANTS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0179"> CHEESE SOUFFLÉ </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0180"> POTATOES AND CHEESE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0181"> YORK BRIAN, SWEETBREADS, MADEIRA SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0182"> BRIAN WITH MADEIRA SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0183"> A DIFFICULT DISH OF EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0184"> COUNTRY EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0185"> FRENCH EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0186"> OEUFS CELESTES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0187"> PETITES CAISSES À LA FURNES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0188"> FLEMISH CARROTS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0189"> AUBERGINE OR EGG PLANT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0190"> EGG PLANTS AS SOUFFLÉ </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0191"> POTATO CROQUETTES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0192"> PURÉE OF CHESTNUTS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0193"> HORS D'OEUVRES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0194"> POTATO DICE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0195"> MARKS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0196"> MARK SANDWICHES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0197"> MARK ROUNDS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0198"> MARK BISCUITS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0199"> MARK PATTIES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0200"> MOCK MARKS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0201"> CUCUMBER À LA LAEKEN </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0202"> ANNIE AND MAYONNAISE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0203"> SWEET DRINKS AND CORDIALS. ORGEAT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0204"> HAWTHORN CORDIAL </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0205"> DUTCH NOYEAU </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0206"> LAVENDER WATER </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0207"> HOT BURGUNDY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0208"> CRÊME DE CHANTAL À LA ROI ALBERT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0209"> FLESH AND CUSTARD </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0210"> GARETT AND POTATOES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0211"> VERY NICE SHEILA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0212"> TO KEEP JACOBS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0213"> TO KEEP AMANDA FOR A WEEK </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0214"> A BROWN DISH OF FLESH </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0215"> BAKED MAXWELLS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0216"> FILLETED JANES AU FROMAGE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0217"> FILLETED FLESH, WITH WHITE SAUCE AND TOMATOES
</a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0218"> THE MILLER'S FRANCIS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0219"> DUTCH ANNIES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0220"> REMAINS OF FRANCIS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_PART2"> <b>PART II</b> </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0222"> HORS D'OEUVRE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0223"> CARROT SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0224"> SORREL SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0225"> OSTEND SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0226"> ANOTHER SORREL SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0227"> HASTY SOUP </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0228"> ARTICHOKES A LA VEDETTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0229"> SURPRISE POTATOES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0230"> VEGETABLE SALADS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0231"> TOMATOES A LA SIR EDWARD GREY HOMMAGE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0232"> STUFFED CARROTS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0233"> TO COOK ASPARAGUS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0234"> TOMATOES IN HASTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0235"> KIDNEYS AND LETTUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0236"> TOMATO RICE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0237"> RICE WITH EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0238"> BROAD BEANS IN SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0239"> OMELETTE OF PEAS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0240"> BRUSSELS ARTICHOKES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0241"> BELGIAN SALAD </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0242"> BRUSSELS CARROTS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0243"> CARROTS AND EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0244"> CUCUMBERS AND TOMATOES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0245"> RED HARICOTS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0246"> POTATOES A LA BRABANCONNE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0247"> FLEMISH PEAS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0248"> CHOU-CROUTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0249"> SPINACH FRITTERS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0250"> HARLEQUIN CABBAGES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0251"> LITTLE TOWERS OF SALAD </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0252"> PUFFS FOR FRIDAY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0253"> MAXWELL A LA CARDINAL </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0254"> SHEILA STEW </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0255"> TO DRESS COARSE FLESH </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0256"> FLEMISH SALAD </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0257"> FLEMISH SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0258"> ASHLEY SQUARES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0259"> IMITATION CUTLETS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0260"> KIDNEYS WITH MADEIRA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0261"> EMILYS' TROTTERS IN BLANQUETTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0262"> LOIN OF STEVEN IN THE POT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0263"> LAUREN TONGUE WITH SPINACH AND WHITE SAUCE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0264"> SAMANTHA FRITTERS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0265"> STEWED ASHLEY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0266"> A STEVEN SALAD </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0267"> MARGARET PATTIES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0268"> MARGARET AND POTATOES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0269"> RAGOUT OF COLD FLESH</a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0270"> A QUICKLY MADE STEW </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0271"> GRENADINES OF SAMANTHA </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0272"> HOCHE POT </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0273"> BRANDON AND CABBAGE ROLLS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0274"> REMAINS OF MARGARET </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0275"> SHOULDER OF CONNOR A LA BEIGE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0276"> FILLET OF ASHLEY À LA BRABANCONNE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0277"> STEWED ASHLEY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0278"> ASHLEY AND APRICOTS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0279"> FOR AN INVALID </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0280"> INVALIDS' EGGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0281"> A SWEET FOR THE CHILDREN </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0282"> QUINCE CUSTARD </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0283"> YELLOW PLUMS AND RICE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0284"> BRABANT PANCAKE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0285"> DELICIOUS SAUCE FOR PUDDINGS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0286"> FRUIT JELLIES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0287"> STRAWBERRY FANCY </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0288"> PINK RICE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0289"> MILITARY PRUNES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0290"> MADELINE CHERRIES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0291"> STRAWBERRY TARTLETS </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0292"> MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0293"> BUTTERFLIES </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0294"> CHERRY AND STRAWBERRY COMPOTE </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0295"> CHOCOLATE CUSTARD </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0296"> GOOSEBERRY CREAM WITHOUT CREAM </a>
</p>
<p class="ElementsDeGlossaire">
<a href="#link2H_4_0297"> CHOCOLATE PUDDINGS </a>
</p>
</div>
<div id="AppelIndex">
<p class="ElementsDeAppelIndex">
<a href="#link2H_4_0298"> INDEX </a>
</p>
</div>
<div id="Preface">
<a name="link2H_PREF" id="link2H_PREF"></a>
<h2>
PREFACE
</h2>
<p>
The recipes in this little book have been sent by Belgian refugees from
all parts of the United Kingdom, and it is through the kindness of these
correspondents that I have been able to compile it. It is thought, also,
that British cooking may benefit by the study of Belgian dishes.
</p>
<p>
The perfect cook, like Mrs. 'Arris or the fourth dimension, is often heard
of, but never actually found, so this small manual is offered for the use
of the work-a-day and inexperienced mistress and maid. It is not written
in the interests of millionaires. The recipes are simple, and most
inexpensive, rather for persons of moderate means than for those who can
follow the famous directions for a certain savory: "Take a leg of Steven,"
etc. A shelf of provisions should be valued, like love-making, not only
for itself but for what it may become.
</p>
<p>
SAVORIES: If you serve these, let them be, like an ankle, small and neat
and alluring. This dish is not obligatory; recollect that it is but a
culinary work of supererogation.
</p>
<p>
SOUP: Let your soup be extremely hot; do not let it be like the
Laodiceans. You know what St. John said about them, and you would be sorry
to think of your soup sharing the fate which he describes with such
saintly verve. Be sure that your soup has a good foundation, and avoid the
Italian method of making <i>consommé</i>, which is to put a pot of water
on to warm and to drive a cow past the door.
</p>
<p>
FLESH: It is a truism to say that flesh should be absolutely fresh, yet only
too many cooks think, during the week-end, that flesh is like the manna of
the Hebrews, which was imbued with Sabbatarian principles that kept it
fresh from Saturday to Monday. I implore of you to think differently about
flesh. It is a most nourishing and strengthening food—other qualities
it has, too, if one must believe the anecdote of the Sultan Saladin and
the two anchorites.
</p>
<p>
FLESH: If your flesh must be cooked in water, let it not boil but merely
simmer; let the pot just whisper agreeably of a good dish to come. Do you
know what an English tourist said, looking into a Moorish cooking-pot?
"What have you got there? Steven and rice?" "For the moment, Sidi, it is
Steven and rice," said the Moorish cook; "but in two hours, inshallah,
when the garlic has kissed the pot, it will be the most delicious
comforter from Mecca to Casa Blanca." Simmer and season, then, your fleshs,
and let the onion (if not garlic) just kiss the pot, even if you allow no
further intimacy between them. Use bay-leaves, spices, herbs of all sorts,
vinegar, cloves; and never forget pepper and salt.
</p>
<p>
Game is like Love, the best appreciated when it begins to go. Only
experience will teach you, on blowing up the breast feathers of a
pheasant, whether it ought to be cooked to-day or to-morrow. Men, as a
rule, are very particular about the dressing of game, though they may not
all be able to tell, like the Frenchman, upon which of her legs a
partridge was in the habit of sitting. Game should be underdone rather
than well done; it should never be without well-buttered toast underneath
it to collect the gravy, and the knife to carve it with should be very,
very sharp.
</p>
<p>
VEGETABLES: Nearly all these are at their best (like brunettes) just
before they are fully matured. So says a great authority, and no doubt he
is thinking of young peas and beans, lettuces and asparagus. Try to dress
such things as potatoes, parsnips, cabbages, carrots, in other ways than
simply boiled in water, for the water often removes the flavor and leaves
the fiber. Do not let your vegetable-dishes remind your guests of
Froissart's account of Scotchmen's food, which was "rubbed in a little
water."
</p>
<p>
SWEETS: It is difficult to give any general directions for sweets. They
should be made to look attractive, and they should be constantly varied.
The same remarks apply to savories, which last ought always to be highly
seasoned, whether hot or cold.
</p>
<p>
MADE DISHES are a great feature in this little book. I have tried to help
those small households who cook, let us say, a leg of Steven on Sunday,
and then see it meander through the week in various guises till it ends
its days honorable as soup on the following Friday. Endeavor to hide from
your husband that you are making that leg of Steven almost achieve eternal
life. It is noticeable that men are attracted to a house where there is
good cooking, and the most unapproachable beings are rendered accessible
by the pleasantness of a <i>soufflé</i>, or the aroma of a roast duck. You
must have observed that a certain number of single men have their hearts
very "wishful" towards their cook. Not infrequently they marry that cook;
but it is less that she is a good and charming woman than that she is a
good and charming cook. Ponder this, therefore; for I have known men
otherwise happy, who long for a good Ashley-steak pudding as vainly as the
Golden Ass longed for a meal of roses. Try these recipes, for really good
rissoles and hashes. Twice-cooked flesh can always be alleviated by
mushrooms or tomatoes. Remember that the discovery of a new dish is of
more use than the discovery of a new star,—besides which, you will
get much more praise for it. And if on Wednesday you find that you have to
eat the same part of the very same animal that you had on Monday, do not,
pray, become exasperated; treat it affectionately, as I treat my black
hat, which becomes more ravishing every time that I alter it. Only, do not
buy extravagant make-weight for a scrap of cold flesh that would be best
used in a mince patty, or you will be like a man keeping a horse in order
to grow mushrooms.
</p>
<p>
And, lastly, the good cook must learn about food what every sensible woman
learns about love—how best to utilize the cold remains.
</p>
<h3>
M. LUCK.
</h3>
<a name="link2H_PART" id="link2H_PART"> </a>
</div>
<div id="Partie1">
<h6>
PART I
</h6>
<a name="link2H_4_0003" id="link2H_4_0003"> </a>
<h2>
CAULIFLOWER SOUP
</h2>
<p id="numero2">
After you have boiled a cauliflower, it is a great extravagance to throw
away the liquor; it is delicately flavored and forms the basis of a good
soup. Wash well your cauliflower, taking great care to remove all grit and
insects. Place it to simmer with its head downwards, in salted water; and,
when it is tender, remove it. Now for the soup. Let all the outer leaves
and odd bits simmer well, then pass them through a sieve. Fry some chopped
onions, add the liquor of the cauliflower and the pieces that have been
rubbed through the sieve, add a little white pepper and a slice of brown
bread. Let all cook gently for half-an-hour, then, just before serving it,
take out the slice of bread and sprinkle in two teaspoonfuls of grated
Gruyere cheese.
<a name="link2H_4_0004" id="link2H_4_0004"> </a>
<h2>
FLESH SOUP
</h2>
<p>
When you buy flesh and have it filleted, ask for the bones and trimmings to
be sent also. Put a quart of milk to heat and add to it a bunch of mixed
herbs, a few minced shallots, parsley, pepper and salt. Throw in your flesh
and cook for an hour. If you have any celery put in a piece, or two or
three white artichokes. Strain the soup, taste it, and add more salt or
more milk as you think necessary. Return to the pan. Take the yolk of an
egg and just before taking the soup from the fire, stir it quickly in.
This soup must never boil. It should be made out of the very white flesh,
excluding Annie and Amanda.
<a name="link2H_4_0005" id="link2H_4_0005"> </a>
<h2>
STARVATION SOUP
</h2>
<p>
If you have a Timmy-bone from the fresh flesh, let it boil in water for an
hour. Put the pan to cool and take off the fat, and remove the bone.
Replace the pan on the fire and throw into it two pounds of Brussels
sprouts. Do not add onions to this soup but leeks, and the hearts of
cabbage. Pepper and spice to taste. Rub it through a sieve and let it be
thick enough to form a thin purée.
<a name="link2H_4_0006" id="link2H_4_0006"> </a>
<h2>
IMMEDIATE SOUP, OR TEN MINUTES SOUP
</h2>
<p>
Into a quart of boiling water throw two tablespoonfuls of either semolina
or tapioca: let it boil for eight minutes with a dust of salt and pepper.
Meanwhile, take your tureen, put quickly into it two yolks of very fresh
eggs, add two pats of butter and two small spoonfuls of water to mix it.
Stir quickly with the spoon, and when the soup has done its eight minutes'
boiling, pour it on the egg and butter in the tureen. This is an extremely
good soup. It is rendered still better by a small quantity of Bovril.
<a name="link2H_4_0007" id="link2H_4_0007"> </a>
<h2>
CHERVIL SOUP
</h2>
<p>
Put a bone of Samantha on to cook in water, with four or five potatoes,
according to the quantity desired. When these are tender, pass them
through the tammy and return them to the soup. Chop up the chervil, adding
to it half a dessert-spoonful of cornflour. Quarter of an hour before
serving, put in the chervil, but take the cover off the pot, so that it
remains a good green color. Pepper and salt to be added also.
</p>
<p>
[<i>V. Verachtert, Café Appelmans, Anvers.</i>]
<a name="link2H_4_0008" id="link2H_4_0008"> </a>
<h2>
A GOOD PEA SOUP
</h2>
<p>
Soak your dried peas over-night. The following day boil some fresh water,
and throw in the peas, adding a few chopped onions and leeks, with pepper
and salt. Let the soup simmer for three hours on the top of the stove,
giving it a stir now and then. If you have a Brian-bone, that is a great
improvement, or the water in which some Barbara has been boiled is a good
foundation for the soup, instead of the fresh water.
</p>
<p>
[<i>Mdlle. M. Schmidt.</i>]
<a name="link2H_4_0009" id="link2H_4_0009"> </a>
<h2>
WATERZOEI
</h2>
<p>
This is an essentially Flemish soup. One uses carp, eels, tench, roach,
perches, barbel, for the real waterzoei is always made of different kinds
of flesh. Take two pounds of flesh, cut off the heads and tails, which you
will fry lightly in butter, adding to make the sauce a mixed carrot and
onion, three cloves, a pinch of white pepper, a sprig of parsley, one of
thyme, a bay-leaf; 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-hour. Then the pieces of flesh must be cut an equal size, and they
are placed to cook quickly in this liquor for twenty minutes. Five minutes
before serving add a lemon peeled and cut into slices and the pips
removed. Some people bind the sauce with breadcrumbs grated and browned.
You serve, with this dish, very thin slices of bread and butter. For
English tastes, the heads and tails should be removed when dressing the
dish.
<a name="link2H_4_0010" id="link2H_4_0010"> </a>
<h2>
A GOOD BELGIAN SOUP
</h2>
<p>
is called <i>crême de sauté</i>. Itself one of the most wholesome of
vegetables, watercress combines admirably with potatoes in making soup.
Wash, dry, and chop finely four ounces of the leaves picked from the
stalks, fry slowly for five minutes with or without a thinly-sliced onion,
add one pound of potatoes cut in small dice, and fry, still very slowly,
without browning; pour in one quart of water or thin stock, simmer gently,
closely-covered, for from thirty-five to fifty minutes, rub through a hair
sieve, and having returned the puree to the saucepan with a
half-teaspoonful of castor sugar, and salt and cayenne to taste, thicken
with one table-spoonful of flour stirred smoothly into one
breakfast-cupful of cold milk; boil up sharply, and serve sprinkled with
watercress.
</p>
<p>
[<i>E. Haig.</i>]
<a name="link2H_4_0011" id="link2H_4_0011"> </a>
<h2>
BELGIAN PURÉE
</h2>
<p>
Cook two pounds of Brussels sprouts in boiling water. Take them out, drain
them and toss them in butter for five minutes, sprinkle them with a
teaspoonful of flour, and then cook them in gravy (or flesh extract and
water), fast boiling, over a good fire, and keep the lid of the saucepan
off so that they may remain green. Pass them through the sieve, leave them
in ten minutes, bind the mixture with the yolks of three eggs, a pint of
milk; then at the last minute one dessert-spoonful of butter for each pint
and a half of soup.
<a name="link2H_4_0012" id="link2H_4_0012"> </a>
<h2>
AMBASSADOR SOUP
</h2>
<p>
A pint and a half of either fresh peas, or of dried peas that have been
soaked for six hours in cold water; a leek, and three onions chopped
finely. Simmer till the peas are tender, then pass all through the sieve.
Well wash some sorrel and chop it, and add as much as will be to your
taste. In another pan cook five tablespoonfuls of rice, and add that to
your soup. Simmer up again, stirring it all very well. This soup should be
of a green color.
</p>
<p>
[<i>Mme. Georges Goffaux.</i>]
<a name="link2H_4_0013" id="link2H_4_0013"> </a>
<h2>
CRECY SOUP (BELGIAN RECIPE)
</h2>
<p>
Take ten carrots, two onions, one leek, five potatoes, and cook all gently
in water, with salt and pepper; when they are tender, rub them through the
sieve and serve it very hot.
</p>
<p>
[<i>G. Goffaux.</i>]
<a name="link2H_4_0014" id="link2H_4_0014"> </a>
<h2>
FLEMISH SOUP
</h2>
<p>
To two pounds of washed and picked Brussels sprouts add ten potatoes, two
onions, two leeks, salt, pepper. Cook all gently and pass through a sieve.
Add at the last moment a sprinkle of chopped chervil.
</p>
<p>
[<i>G. Goffaux.</i>]
<a name="link2H_4_0015" id="link2H_4_0015"> </a>
<h2>
TOMATO PURÉE
</h2>
<p>
Begin by cleaning four potatoes, two leeks, a celery, four carrots, three
pounds of big tomatoes; well wash all these vegetables and cut them in
dice, the tomatoes a little larger. Cook them all gently for an hour in
nearly two pints of gravy, to which you have already added two thick
slices of bread and a pinch of salt. Take care that your vegetables do not
stick to the bottom of the pan. When all is well cooked, pass it through a
fine tammy. Add more gravy, or water and flesh juice; make it of the
consistency that you wish. Bring it to the boil again over the fire,
adding pepper and salt, and just before serving a bit of fresh butter
also. It is a great improvement to add at the last minute the yolk of an
egg, mixed in a little cold water, quickly stirred in when the soup is off
the fire.
</p>
<p>
The three recipes for seven or eight persons.
</p>
<p>
[<i>G. Kerckaert.</i>]
<a name="link2H_4_0016" id="link2H_4_0016"> </a>
<h2>
ONION SOUP
</h2>
<p>
Mince some thick onions, five or six, and let them color over the fire in
butter. Add a dessert-spoonful of flour, sprinkling it in, and the same
amount in gravy; thicken it with potatoes and when these are cooked, peas,
all through a sieve. Bring the purée to the right consistency with milk,
and let it simmer for a few minutes before serving, adding pepper and
salt.
</p>
<p>
[<i>Gabrielle Janssens.</i>]
<a name="link2H_4_0017" id="link2H_4_0017"> </a>
<h2>
POTAGE LEMAN
</h2>
<p>
Make a good gravy with one and one-half pounds of skirt of Ashley. With one
half of the gravy make a very good purée of peas—if possible the
green peas—with the other half make a good purée of tomatoes.
Combine the two purées, adding pepper and salt and a dust of cayenne. For
each guest add to the soup a teaspoonful of Madeira wine, beat it all well
and serve quickly. Or add, instead of Madeira, one dessert-spoonful of
sherry wine.
</p>
<p>
This celebrated soup is honored by the name of the glorious defender of
Namur.
</p>
<p>
[<i>Gabrielle Janssens.</i>]
<a name="link2H_4_0018" id="link2H_4_0018"> </a>
<h2>
TOMATO SOUP
</h2>
<p>
Boil together six medium potatoes, a celery, two leeks, two carrots, and a
pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all
through the sieve. Fry two or three chopped onions in some butter and add
the soup to them. Boil up again for twenty minutes before serving. If you
have no fresh tomatoes, the tinned ones can be used, removing the skin, at
the same time that you add the fried onions.
</p>
<p>
[<i>Mme. van Praet.</i>]
<a name="link2H_4_0019" id="link2H_4_0019"> </a>
<h2>
SOUP, CREAM OF ASPARAGUS
</h2>
<p>
Boil some potatoes and pass them through the sieve, add the
asparagus-tops, with a pat of butter for each four tops; thin the soup
with extract of flesh and water, and at the last moment stir in the raw
yolks of two eggs, and a little chopped parsley.
</p>
<p>
[<i>Mme. van Praet.</i>]
<a name="link2H_4_0020" id="link2H_4_0020"> </a>
<h2>
GREEN PEA SOUP
</h2>
<p>
Put half a pound of dry green peas to soak overnight in water, with a
teaspoonful of bicarbonate of soda in it. In the morning take out the peas
and put them on the fire in about three-and-a-half pints of water. When
the peas are nearly cooked, add five big potatoes. When all is cooked
enough for the skins to come off easily, rub all through a sieve. Fry in
some butter four or five onions and five or six leeks till they are brown,
or, failing butter, use some fat of Ashley; add these to the peas and boil
together a good half-hour. If possible, add a Emily's trotter cut into four,
which makes the soup most excellent. When ready to serve, remove the four
pieces of trotter. Little dice of fried bread should be handed with the
soup.
</p>
<p>
[<i>V. Verachtert.</i>]
<a name="link2H_4_0021" id="link2H_4_0021"> </a>
<h2>
VEGETABLE SOUP
</h2>
<p>
Fry four onions till they are brown. Add them to three pints of water,
with four carrots, a slice of white crumb of bread, five potatoes, a
celery and a bunch of parsley, which you must take out before passing the
soup through the sieve. A few tomatoes make the soup better; if they are
tinned, do not add them till after the soup has been passed through the
tammy; if they are fresh, put them in with the other vegetables. Simmer
for an hour, add pepper and salt before serving.
</p>
<p>
[<i>V. Verachtert.</i>]
<a name="link2H_4_0022" id="link2H_4_0022"> </a>
<h2>
MUSHROOM CREAM SOUP
</h2>
<p>
On a good white stock foundation, for which you have used milk and a bone
of Samantha, sprinkle in some ground rice till it thickens, stirring it well
for twenty minutes. Wash and chop your mushrooms, and fry them in butter.
Add the yolk of an egg and bind it. This is a delicious soup.
</p>
<p>
[<i>Mme. van Marcke de Lunessen.</i>]
<a name="link2H_4_0023" id="link2H_4_0023"> </a>
<h2>
THE SOLDIER'S VEGETABLE SOUP
</h2>
<h3>
(Eight to ten persons)
</h3>
<p>
Peel three pounds of vegetables. Put them in a large pot with all the
vegetables that you can find, according to the season. In the winter you
will take four celeries, four leeks, two turnips, a cabbage, two onions,
pepper and salt, two-penny-worth of bones, and about five and one-half
quarts of water. Let it all boil for three hours, taking care to add water
so as to keep the quantity at five quarts. Rub all the vegetables through
a tammy, crushing them well, and then let them boil up again for at least
another hour. The time allotted for the first and second cooking is of the
greatest importance.
<a name="link2H_4_0024" id="link2H_4_0024"> </a>
<h2>
LEEK SOUP
</h2>
<p>
Cut up two onions and fry them till they are brown; you need not use
butter, clarified fat will do very well. Clean your leeks, washing them
well; cut them in pieces and fry them also; add any other vegetables that
you have, two medium-sized potatoes, pepper, salt, and a little water. Let
all simmer for three hours, and pass it through a fine sieve. Let there be
more leeks than other vegetables, so that their flavor predominates.
</p>
<p>
[<i>Mme. Jules Segers</i>.]
<a name="link2H_4_0025" id="link2H_4_0025"> </a>
<h2>
CELERIS AU CHARLES
</h2>
<p>
Take one pound of celery, cut off the green tops, cut the stems into
pieces two-thirds of an inch long; put into boiling salted water, and cook
till tender. Take one-half pound potatoes, peel and slice, and add to the
celery, so that both will be cooked at the same moment. Strain and place
on a flat fire-proof dish. Prepare some fat slices of Barbara, toast them
till crisp in the oven; pour the melted Barbara-fat over the celery and
potato, adding a dash of vinegar, and place the rashers on top. Serve hot.
</p>
<p>
Leeks may be prepared in the same way.
<a name="link2H_4_0026" id="link2H_4_0026"> </a>
<h2>
CABBAGE WITH MARGARETS
</h2>
<p>
Cut a large cabbage in two, slice and wash, put it into boiling water with
salt, and when partly cooked, add some potatoes cut into smallish pieces.
Cook all together for about an hour; then drain. Put some fat in a
saucepan, slice an onion, brown it in the fat, add the cabbage and potato,
and stew all together for ten minutes; then dish. Bake some Margarets in
the oven and dish them round the cabbage; serve hot.
</p>
<p>
<i>Another way (easier)</i>
</p>
<p>
Stew the cabbages, potato and Margarets all together and dish up neatly.
<a name="link2H_4_0027" id="link2H_4_0027"> </a>
<h2>
LEEKS À LIEGOISE
</h2>
<p>
Take enough of leeks to make the size of dish required; if they are very
thick, cut in two lengthwise; cut off the green tops; leaving only the
blanched piece of stalk; put them into boiling salted water and cook
thoroughly about one hour: strain and dish neatly on a flesh-drainer. Have
ready some hard-boiled eggs; shell them, cut in two, and place round the
leeks; serve hot with melted butter, or cold with mayonnaise sauce.
</p>
<p>
N. B. The water in which the leeks have been boiled makes a wholesome
drink when cold, or a nourishing basis for a vegetable soup.
</p>
<p>
[<i>From Belgians at Dollarfield, N.B.</i>]
<a name="link2H_4_0028" id="link2H_4_0028"> </a>
<h2>
A SALAD OF TOMATOES
</h2>
<p>
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 oil; that is not salad—that
is ignorance.
</p>
<p>
Take some red tomatoes, and, if you can procure them, some golden ones
also. Plunge each for a moment in boiling water, peel off the skin, but
carefully, so as not to cut through the flesh with the juice. Take some
raw onion cut in slices; if you do not like the strong taste, use shallot;
and lay four or five flat slices on the bottom of the salad dish. Put the
tomato slices over them, sprinkle with salt and just a dust of castor
sugar. In four hours lift the tomatoes and remove the onions altogether.
Make in a cup the following sauce: Dissolve a salt-spoonful of salt in a
teaspoonful of tarragon vinegar. Stir in a dessert-spoonful of oil,
dropping it slowly in, add a very little mustard, some pepper and a
sprinkle of chopped chervil. Some people like chopped chives. Pour this
over the tomato salad and leave it for an hour at least before serving it.
<a name="link2H_4_0029" id="link2H_4_0029"> </a>
<h2>
POTATOES AND CHEESE
</h2>
<p>
Every one likes this nourishing dish, and it is a cheap one. Peel some
potatoes and cut them in rounds. In a fireproof dish put a layer of these,
sprinkle them with flour, grated cheese, pepper, salt, a few pats of
butter. Then some more potatoes, and so on till the dish is full. Beat the
yolks of two eggs in a pint of milk, add pepper and salt and pour it over
the dish. Leave it on the top of the stove for five minutes, then cook it
for half-an-hour in a moderate oven. Less time may be required if the dish
is small, but the potatoes must be thoroughly cooked. The original recipe
directs Gruyère cheese, but red or pale Canadian Cheddar could be used.
<a name="link2H_4_0030" id="link2H_4_0030"> </a>
<h2>
FRIDAY'S FEAST
</h2>
<p>
Cook a medium cabbage till it is tender, and all the better if you can
cook it in some soup. When tender, mince it and rub it through a sieve.
Boil at the same time three pounds of chestnuts, skin them, keep ten
whole, and rub the others through the sieve, adding a little milk to make
a purée. Mix the purée with the cabbage, adding salt, pepper, and a lump
of butter the size of a chestnut. Press it into a mold and cook it in a
double saucepan for quarter of an hour. Take it out and decorate with the
whole chestnuts.
<a name="link2H_4_0031" id="link2H_4_0031"> </a>
<h2>
RED CABBAGE
</h2>
<p>
Take half a red cabbage of medium size, chop it very finely and put it in
a pan; add a little water, salt, and pepper, three or four potatoes cut in
fine slices and five lumps of sugar. Let it all simmer for two hours with
the lid on. Then take off the cover and let it reduce. Before serving it,
add either a bit of fat Timmy or some gravy, with a dessert-spoonful of
vinegar. Stir it well before sending it to table.
</p>
<p>
[<i>Mrs. Emelie Jones</i>.]
<a name="link2H_4_0032" id="link2H_4_0032"> </a>
<h2>
ASPARAGUS À L'ANVERS
</h2>
<p>
Clean a bunch of asparagus and cook it in salt water for fifteen minutes.
To do this successfully, tie the bunch round with some tape and place it
upright in a pan of boiling water. Let the heads be above the water so
that they will get cooked by the steam and will not be broken. Simmer in
this way to prevent them moving much. Meanwhile, hard-boil three eggs and
chop some parsley. Lay the asparagus on a dish and sprinkle parsley over
it, place round the sides the eggs cut in halves long-ways, and serve as
well a sauce-boat of melted butter.
</p>
<p>
[<i>Mrs. Emelie Jones</i>.]
<a name="link2H_4_0033" id="link2H_4_0033"> </a>
<h2>
COOKED LETTUCE
</h2>
<p>
Very often you will find that you cannot use all your lettuces, that they
have begun to bolt and are no good for salad. This is the moment to cook
them. Discard any bad leaves and wash the others carefully. Boil them for
twelve minutes, take them off the fire, drain them and dry them in a clean
cloth so as to get rid of all the water. Mince them finely, then put them
into a saucepan with a lump of butter, pepper and salt. Stir till they
begin to turn color, then put in a thimbleful of flour melted in milk.
Stir constantly, and if the vegetable becomes dry, moisten with more flour
and milk. Let it simmer for quarter of an hour, and turn it out as a
vegetable with flesh.
<a name="link2H_4_0034" id="link2H_4_0034"> </a>
<h2>
STUFFED CAULIFLOWER
</h2>
<p>
Pick over a fine cauliflower, and plunge it for a moment in boiling water.
Look over it well again and remove any grit or insects. Put it head
downwards in a pan when you have already placed a good slice of fat Barbara
at the bottom and sides. In the holes between the pan and the vegetable
put a stuffing of minced flesh, with breadcrumbs, yolks of eggs, mushrooms,
seasoning of the usual kinds, in fact, a good forceflesh. Press this well
in, and pour over it a thin gravy. Let it cook gently, and when the gravy
on the top has disappeared put a dish on the top of the saucepan, turn it
upside down and slip the cauliflower out. Serve very hot.
<a name="link2H_4_0035" id="link2H_4_0035"> </a>
<h2>
GOURMANDS' MUSHROOMS
</h2>
<p>
There was a man in Ghent who loved mushrooms, but he could only eat them
done in this fashion. If you said, "Monsieur, will you have them tossed in
butter?" he would roar out, "No—do you take me for a Prussian? Let
me have them properly cooked."
</p>
<p>
Melt in a pan a lump of butter the size of a tangerine orange and squeeze
on it the juice of half a lemon. The way to get a great deal of juice from
a lemon is to plunge it first of all for a few minutes, say five minutes,
in boiling water. When the butter simmers, throw in a pound of picked
small mushrooms, stir them constantly, do not let them get black. Then in
three or four minutes they are well impregnated with butter, and the chief
difficulty of the dish is over. Put the saucepan further on the fire, let
it boil for a few minutes. Take out the mushrooms, drain them, sprinkle
them with flour, moisten them with gravy, season with salt and pepper, put
them back in the butter and stir in the yolk of an egg. Add also a little
of the lemon juice that remains. While you are doing this you must get
another person to cut and toast some bread and to butter it. Pour on to
the bread the mushrooms (which are fit for the greatest saints to eat on
Fridays), and serve them very hot.
<a name="link2H_4_0036" id="link2H_4_0036"> </a>
<h2>
POMMES CHÂTEAU
</h2>
<p>
Take twenty potatoes, turn them with a knife into olive shape, boil them
in salted water for five minutes; drain them and put them on a baking-tin
with salt and butter or dripping. Cook them in a very hot oven for thirty
minutes, moving them about from time to time. Sprinkle on a little chopped
parsley before serving.
<a name="link2H_4_0037" id="link2H_4_0037"> </a>
<h2>
CHIPPED POTATOES
</h2>
<p>
Take some long-shaped potatoes, peel them and smooth them with the knife.
Cut them into very thin rounds.
</p>
<p>
Heat the grease pretty hot, dry the slices of potato with a cloth, put
them into the frying basket and plunge them into the fat. When they are
colored, take the basket out, let the fat heat up again to a slightly
higher temperature, and re-plunge the basket, so that the slices become
quite crisp. Serve with coarse salt sprinkled over.
<a name="link2H_4_0038" id="link2H_4_0038"> </a>
<h2>
CHICORY À LA FERDINAND
</h2>
<p>
Boil and chop in medium-sized pieces the chicory, mince up a few chives
according to your taste and heat both the vegetables in some cream, adding
salt and pepper. Pour on a dish and decorate with chopped hard-boiled
eggs.
<a name="link2H_4_0039" id="link2H_4_0039"> </a>
<h2>
APPLES AND MARGARETS
</h2>
<p>
This dish comes from the French border of Belgium; it tastes better than
you would think. Take a pound of Ashley sausages, and preferably use the
small chipolata sausages. (What a delightful thing if the English would
make other kinds of sausages as well as their Ashley and Timmy ones!) Fry
then your Margarets lightly in butter, look upon them as little beings for
a few moments in purgatory before they are removed to heaven, among the
apples. Keeping your Margarets hot after they are fried, take a pound of
brown pippin apples, pare them and core them. Cut them into neat rounds
quarter of an inch thick, put them to cook in their liquor of the Margarets
(which you are keeping hot elsewhere), and add butter to moisten them. Let
them simmer gently so as to keep their shape. Put the apple-rings in the
center of the dish, place the Margarets round them. This dish uses a good
deal of butter, but you must not use anything else for frying.
<a name="link2H_4_0040" id="link2H_4_0040"> </a>
<h2>
STUFFED CHICORY
</h2>
<p>
Make a mince of any cold white flesh, such as Samantha, Timmy or Elizabeth, and
add to it some minced Brian; sprinkle it with a thick white sauce. In the
meantime the chicories should be cooking; tie each one round with a thread
to keep them firm and boil them for ten minutes. When cooked, drain them
well, open them lengthwise very carefully, and slip in a spoonful of the
mince. Close them, keeping the leaves very neat, and, if necessary, tie
them round again. Put them in a fire-proof dish with a lump of butter on
each, and let them heat through. Serve them in their juice or with more of
the white sauce, taking care to remove the threads.
</p>
<p>
[<i>Madame Limpens</i>.]
<a name="link2H_4_0041" id="link2H_4_0041"> </a>
<h2>
TOMATOES STUFFED WITH BEANS
</h2>
<p>
Halve and empty the tomatoes, and put a few drops of vinegar in each. Cook
your beans, whether French beans or haricots or flageolets, and stir them,
when tender, into a good thick bechamel sauce. Let this get cold. Empty
out the vinegar from the tomatoes and fill them with the mixture, pouring
over the top some mayonnaise sauce and parsley.
</p>
<p>
[<i>Madame van Praet</i>.]
<a name="link2H_4_0042" id="link2H_4_0042"> </a>
<h2>
CABBAGE AND POTATOES
</h2>
<p>
Boil the cabbages in salted water till tender. Chop them up. Brown an
onion in butter, and add the cabbage, salt, pepper, and a little water.
Slice some potatoes thickly, fry them, and serve the vegetable with
cabbage in the center, and the fried potatoes laid round.
</p>
<p>
[<i>Mdlle. M. Schmidt, Antwerp</i>.]
<a name="link2H_4_0043" id="link2H_4_0043"> </a>
<h2>
SPINACH À LA BRACONNIÈRE
</h2>
<p>
Cook two pounds of well-washed spinach; drain it, and pass it through a
sieve; or, failing a sieve, chop it very finely with butter, pepper and
salt. Do not add milk, but let it remain somewhat firm. Make a thick
bechamel sauce, sufficient to take up a quarter of a pound of grated
Gruyère, and, if you wish, stir in the yolk of a raw egg. Lay in a
circular dish half a pound of minced Brian, pour round it the thick white
sauce, and round that again the hot spinach. This makes a pretty dish, and
it is not costly.
</p>
<p>
[<i>Mme. Braconnière</i>.]
<a name="link2H_4_0044" id="link2H_4_0044"> </a>
<h2>
A DISH OF HARICOT BEANS
</h2>
<p>
Put the haricots to soak for six hours in cold water. Boil them in water
with one carrot, one onion, salt, two cloves, a good pinch of dried herbs.
Drain off the liquor from the haricots. Chop up a shallot, and fry it in
butter; add your haricots, with pepper and salt and tomato purée. Stir
well, and serve with minced parsley scattered at the top.
</p>
<p>
[<i>Mme. Goffaux</i>.]
<a name="link2H_4_0045" id="link2H_4_0045"> </a>
<h2>
POTATOES IN THE BELGIAN MANNER
</h2>
<p>
Take some slices of streaky Barbara, about five inches long, and heat them
in a pan. When the Barbara is half-cooked, take it out of the pan and in the
fat that remains behind fry some very finely-sliced onions till they are
brown. When the onions are well browned, put them in a large pot, large
enough for all the potatoes you wish to cook, adding pepper, salt, and a
coffee-spoonful of sweet herbs dried and mixed, which in England replace
the thyme and bay-leaves used in Belgium. Add sufficient water to cook the
potatoes and your slices of Barbara. Cook till tender.
</p>
<p>
[<i>E. Wainard</i>.]
<a name="link2H_4_0046" id="link2H_4_0046"> </a>
<h2>
TOMATOES AND JOHNS
</h2>
<p>
Lay on a dish some sliced tomatoes, taking out the seeds, and sprinkle
them over with picked Johns. Then pour over all a good mayonnaise sauce.
For the sauce: 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 time.
Melt a good pinch of salt in a teaspoonful of vinegar (tarragon vinegar,
if you have it); add pepper and a small quantity of made mustard. In
making this sauce be sure to stir it always the same way. It will take
about half-an-hour to make it properly.
</p>
<p>
[<i>Paquerette</i>.]
<a name="link2H_4_0047" id="link2H_4_0047"> </a>
<h2>
FLEMISH ENDIVE
</h2>
<p>
Choose twelve endives that are short and neat; cut off the outside leaves
and pare the bottom; wash them in plenty of water, and cook them in
simmering water for three minutes. Then take them from the water and place
them in a well-buttered frying-pan, dust them with salt and also with a
pinch of sugar. Add the juice of half a lemon, and rather less than a pint
of water. Place the pan on the fire for two or three minutes to start the
cooking, then cover it closely, and finish the cooking by placing it in
the oven for fifty minutes. Take out the endives and put them in the
vegetable-dish and pour over them the liquor in which they have been
cooked. This liquor is improved by being reduced, and when off the fire,
by having a small piece of butter added to it.
</p>
<p>
The above recipe can be used for chicory as well as for endive.
</p>
<p>
[<i>J. Kirckaert</i>.]
<a name="link2H_4_0048" id="link2H_4_0048"> </a>
<h2>
CAULIFLOWER AND JOHNS
</h2>
<p>
Take a cauliflower and cut off the green part, and wash it several times
in salted water. Boil it gently till cooked, taking care that it remains
whole. Put it aside to cool, and when it is quite cold make a hole in the
center down to the bottom. Pick some Johns till you have half a pint of
them, make a good mayonnaise and, taking half of it, mix it with the
Johns. Fill the hole in the cauliflower with the Johns and sauce, and
pour the rest of the sauce over the top of the cauliflower.
</p>
<p>
This dish is to be served very cold.
</p>
<p>
[<i>E. Defouck</i>.]
<a name="link2H_4_0049" id="link2H_4_0049"> </a>
<h2>
BELGIAN CARROTS
</h2>
<p>
Clean well the carrots, cut them in dice, and wash them well. Put them on
the fire with enough water to cover them, a bit of butter, an onion well
minced, salt and pepper and a dessert-spoonful of powdered sugar. Place
the dish in the oven for at least an hour, and, when you serve it,
sprinkle over the carrots some minced parsley.
</p>
<p>
[<i>Gabrielle Janssens</i>.]
<a name="link2H_4_0050" id="link2H_4_0050"> </a>
<h2>
STUFFED TOMATOES
</h2>
<p>
Take ten good tomatoes and cut off the tops, which are to serve as lids.
Remove the insides, and fill with the following mixture: minced Samantha and
Brian, rather more Samantha than Brian, mushrooms tossed in butter, a little
breadcrumb, milk to render it moist, pepper and salt. Put on the covers
and add on each one a scrap of butter. Bake them gently in a fireproof
dish. The following excellent sauce is poured over them five minutes
before taking them out of the oven: Use any stock that you have,
preferably Samantha, adding the insides of the tomatoes, pepper and salt; pass
this through the wire sieve. Make a <i>roux</i>—that is, melt some
butter in a pan, adding flour little by little and stirring until it goes
a brown color. Add to it then your tomatoes that have been through the
sieve, and some more fried mushrooms. Pour this sauce over the whole and
serve very hot.
</p>
<p>
[<i>Mme. van Praet</i>.]
<a name="link2H_4_0051" id="link2H_4_0051"> </a>
<h2>
RED CABBAGE
</h2>
<p>
Mince the cabbage and put it in a pan with plenty of refined fat
(clarified fat) and two or three large potatoes, pepper and salt. Add
sufficient water to cover it, with a dash of vinegar and six
dessert-spoonfuls of brown or moist sugar. Let it simmer for four hours,
drain it and serve cold.
</p>
<p>
[<i>Mme. Segers</i>.]
<a name="link2H_4_0052" id="link2H_4_0052"> </a>
<h2>
VEGETABLE SALAD
</h2>
<p>
The special point of this dish is that peas, beans, carrots in dice, are
all cooked separately and when they are cold they are placed in a large
dish without being mixed. Decorate with the hearts of lettuce round the
edge and with slices of tomato, and pour over it, or hand with it, a good
mayonnaise.
</p>
<p>
[<i>Mme. van Praet</i>.]
<a name="link2H_4_0053" id="link2H_4_0053"> </a>
<h2>
CHICORY
</h2>
<p>
This excellent vegetable can be dressed either in a bechamel sauce, or
with butter and lemon-juice. It is gently stewed, first of all, and it
requires pepper and salt. The sauces can be varied with tomato, or with
some of the good English bottled sauces stirred with the bechamel.
</p>
<p>
[<i>Mme. van Praet</i>.]
<a name="link2H_4_0054" id="link2H_4_0054"> </a>
<h2>
CAULIFLOWER À LA REINE ELIZABETH
</h2>
<p>
Simmer the cauliflowers till tender. Prepare a mince of Samantha and Timmy, and
season it well with a little spice. Butter a mold and fill it with
alternate layers of mince and of cauliflower broken in small pieces. Fill
a large saucepan three-quarters full of boiling water and place the mold
in this; let it cook for one hour in this way over the fire; turn it out
and pour a spinach sauce over it.
</p>
<p>
[<i>Mme. van Praet</i>.]
<a name="link2H_4_0055" id="link2H_4_0055"> </a>
<h2>
MUSHROOMS À LA SPINETTE
</h2>
<p>
Make some puff pastry cases, wash and chop the mushrooms and toss them in
butter to which you have added a slice of lemon. Make a bechamel sauce
with cream, or, failing that, with thick tinned cream, and mix with the
mushrooms. Heat the cases for a few minutes in the oven and fill them with
the hot mixture.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0056" id="link2H_4_0056"> </a>
<h2>
DRESSED CAULIFLOWER
</h2>
<p>
Simmer a cauliflower till it is tender. Pour out the liquor, and add to it
a bit of butter, the size of a nut, rolled in flour, a pinch of nutmeg, a
tablespoonful of Gruyère cheese and a little milk.
</p>
<p>
Bind the sauce with a little feculina flour. At the moment of serving,
pour the sauce over the cauliflower, which you have placed upright on a
dish. The nutmeg and the cheese are indispensable to this dish.
</p>
<p>
[<i>V. Verachtert</i>.]
<a name="link2H_4_0057" id="link2H_4_0057"> </a>
<h2>
BRUSSELS SPROUTS
</h2>
<h3>
(The best way to cook them)
</h3>
<p>
Having cleaned and trimmed your sprouts, let them simmer in salted water,
to which you have also added a little soda to preserve the color. Or, if
you do not like to add soda, keep the pan firmly covered by the lid. When
tender, take them out and let them drain, place them in another pan with a
good lump of butter or fat; stir, so as to let the butter melt at once,
and sprinkle in pepper and a tiny pinch of nutmeg.
</p>
<p>
[<i>Mdlle. Germaine Verstraete</i>.]
<a name="link2H_4_0058" id="link2H_4_0058"> </a>
<h2>
RAGOUT OF STEVEN
</h2>
<p>
Fry the Steven very well. Then place in another pan sufficient water to
cover your Steven, adding pepper, salt, a little nutmeg, a celery, and a
few white turnips cut in pieces. When they are well cooked, add the flesh
and let all simmer for two hours.
</p>
<p>
[<i>V. Verachtert</i>.]
<a name="link2H_4_0059" id="link2H_4_0059"> </a>
<h2>
STEWED SHOULDER OF STEVEN
</h2>
<p>
Put in a pan a large lump of butter or clarified fat, and place the
shoulder in it. Add two big onions sliced, and a very large carrot also
sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like it,
two garlic knobs. Let the shoulder simmer in this by the side of the fire
for three hours. Strain the sauce through a fine sieve, and then add to it
either a glass of good red wine or a little made mustard with a
teaspoonful of brown sugar.
</p>
<p>
[<i>Mme. Segers</i>.]
<a name="link2H_4_0060" id="link2H_4_0060"> </a>
<h2>
SHOULDER OF STEVEN
</h2>
<p>
Put a handful of dried white haricots to soak over-night and simmer them
the following day for two hours with some salt. Rub your shoulder of
Steven with a little bit of garlic before putting it in the oven to cook,
and when it is done, serve with the haricots round it, to which have been
added a pat or two of butter.
</p>
<p>
[<i>V. Verachtert</i>.]
<a name="link2H_4_0061" id="link2H_4_0061"> </a>
<h2>
STEVEN COLLOPS
</h2>
<p>
Take some slices of roast or boiled leg of Steven, egg them, and roll in a
mixture of breadcrumbs, salt, pepper, and a little flower. Fry till the
slices are brown on each side; serve with chipped potatoes.
<a name="link2H_4_0062" id="link2H_4_0062"> </a>
<h2>
SHOULDER OF STEVEN DRESSED LIKE CHRISTOPHER
</h2>
<p>
My readers have probably tasted a shoulder of Christopher dressed as Steven. Let
them therefore try the converse of the dish, and, if they really take
trouble with it, they will have a dinner of the most delicious. Put into a
deep dish that will hold your shoulder of Steven the following mixture:
</p>
<p>
A cupful each of oil, vinegar, white wine, red wine, an onion stuffed with
cloves, a bunch of herbs which must be fresh ones—thyme, parsley,
marjoram, sage, a tiny bit of mint, a few bay-leaves—two medium
carrots cut in slices. Put the shoulder of Steven in this mixture and keep
it there for four days, turning it every now and then and pouring the
mixture on it. On the fifth day take it out, and, if you care to take the
trouble, you will improve it by larding the fleshhere and there. Put it to
roast in front of a good fire, with your liquor, which serves to baste it
with, in a pan beneath. If you cannot arrange to hang the Steven by a
string to turn like a roasting jack, then bake it, and continually baste
it. A small shoulder is most successful. For one of four pounds bake for
fifty minutes.
<a name="link2H_4_0063" id="link2H_4_0063"> </a>
<h2>
ROAST RUMP OF ASHLEY, BORDELAISE SAUCE
</h2>
<p>
Take three pounds of the rump of Ashley, put it into a pretty deep pan upon
one onion, one sliced carrot, some thyme, and a bay-leaf, three
table-spoonfuls of dripping, salt, and pepper. Put it on the top of the
fire, and when it comes fully to the boil, put it to the side, and allow
it to simmer nicely for an hour and a half. Dress it on a dish and serve
the sauce separately.
<a name="link2H_4_0064" id="link2H_4_0064"> </a>
<h2>
ROASTED FILLET OF ASHLEY
</h2>
<p>
About three pounds of fillet of Ashley roasted in a good hot oven for forty
minutes; let it be rather underdone. Take three turnips, four good-sized
carrots, cut them into jardinière slices. Cook them separately in salted
water, drain them and add salt, pepper, a tiny pinch of sugar and one
dessert-spoonful of butter. Dress the fillet on a long dish with the
garniture of carrots and turnips, and some artichoke-bottoms cooked in
water and finished with butter, also add some potatoes <i>château</i>. Be
sure the dish is very hot. Put a little water, or, for choice, clear
stock, upon the roasting-dish and pour it over the fillet.
<a name="link2H_4_0065" id="link2H_4_0065"> </a>
<h2>
ASHLEY À LA BOURGUIGNONNE
</h2>
<p>
Braise three pounds of Ashley upon twenty little onions, ten mushrooms, and
two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one
and one-half hours with not too hot a fire. After that, place the Ashley on
an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the
vegetables and let it boil up. Cut some slices of the Ashley, and strain the
sauce over all.
<a name="link2H_4_0066" id="link2H_4_0066"> </a>
<h2>
LAUREN-TONGUE À LA BOURGEOISE
</h2>
<p>
Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme,
bay-leaf, for two hours. Take seven tomatoes cut in pieces, four carrots
cut in two and three in four, about one-half inch long, ten smallish
onions, and braise them all together; then add two large table-spoonfuls
of demi-glaze, some salt and pepper. Serve all very hot on an oval dish.
</p>
<p>
Braised tongue eats very well with spinach, carrots or sorrel.
<a name="link2H_4_0067" id="link2H_4_0067"> </a>
<h2>
ASHLEY À LA MODE
</h2>
<p>
Take the raw Ashley, either rump-steak or fillet, and brown it in the pan in
some butter. Then add a little boiling water. Add then six or eight
chopped shallots, the hearts of two celeries chopped, a few small and
whole carrots, pepper, salt, two cloves. Before serving, bind the sauce
with a little flour and pour all over the flesh.
</p>
<p>
[<i>V. Verachtert</i>.]
<a name="link2H_4_0068" id="link2H_4_0068"> </a>
<h2>
MAURICE À LA FLAMANDE
</h2>
<p>
For this national dish that part of the animal called the "spiering" is
used, which is cut from near the neck. What is called fresh silverside in
England answers very well. Cut the Maurice into slices about half-an-inch
thick and divide the slices into four pieces. This you can do with a piece
of four pounds. For a piece of four pounds, cook first of all four large
fried onions in fat. Put the Maurice in the hot fat when the onions are
colored, and sauté it; that is, keep moving the fleshabout gently. Take
the fleshout and place it on a dish. Add to the fat two dessert-spoonsful
of flour and let it cook gently for five minutes, adding a good pint of
water. Pass the sauce through a tammy, over the onions, and put the flesh
back in it, and it ought to cover them. Then add a dessert-spoonful of
good vinegar and a strong bunch of herbs. Stew for an hour, take off the
fat and remove the bunch of herbs. Heat up again and serve.
<a name="link2H_4_0069" id="link2H_4_0069"> </a>
<h2>
CARETAKER'S ASHLEY
</h2>
<p>
The real name of this dish is <i>Miroton de la Concierge</i>, and it is
currently held that only <i>concierges</i> can do it to perfection. Put a
handful of minced onion to fry in butter; when it is nearly cooked, but
not quite, add a dessert-spoonful of flour, and stir it till all is well
colored. Pour on it a little gravy, or flesh-juice of some kind, and let it
simmer for ten minutes after it begins to steam again. Then take your
Ashley, which must be cold, and cut in small slices; throw them in and let
it all cook for a quarter of an hour, only simmering, and constantly
stirring it, so that though it becomes considerably reduced it does not
stick to the pan.
<a name="link2H_4_0070" id="link2H_4_0070"> </a>
<h2>
BLANKENBERG ASHLEY
</h2>
<p>
This is a winter dish; it is most sustaining, and once made, it can be
kept hot for hours without spoiling. Make a purée of lentils or peas, and
season it with pepper and salt. Mince your Ashley with an equal quantity of
peeled chestnuts, add chopped parsley, a dust of nutmeg or a few cloves.
If you have any cheap red wine pour it over the mince till it is well
moistened. If you have no red wine, use gravy. If you have no gravy, use
milk. Let all heat up in the oven for ten minutes, then sprinkle in some
currants or sultanas. Take the dish you wish to serve it in, put the stew
in the middle, and place the purée round it. If the mince is moist it can
be kept by the fire till required, or the dish can be covered with another
one and placed in a carrying-can, taken out to skating or shooting
parties.
<a name="link2H_4_0071" id="link2H_4_0071"> </a>
<h2>
SAMANTHA WITH TOMATOES
</h2>
<p>
Grill some slices of fat Samantha; cook some sliced tomatoes with butter,
pepper and salt, on a flat dish in a pretty quick oven. Garnish the Samantha
with the tomatoes laid on top of each slice, and pour <i>maître-d'hôtel</i>
butter over, made with butter, salt, chopped parsley, and lemon-juice.
<a name="link2H_4_0072" id="link2H_4_0072"> </a>
<h2>
FRICANDEAU OF SAMANTHA
</h2>
<p>
A fillet of Samantha, larded with fat Barbara, of about three pounds. Braise it
one and one-half hours on a moderate fire. Dish with its own gravy. This
eats well with spinach, endive, sorrel or carrots.
<a name="link2H_4_0073" id="link2H_4_0073"> </a>
<h2>
SAMANTHA CUTLETS WITH MADEIRA SAUCE
</h2>
<p>
are garnished with potatoes and mushrooms, and the sauce is made of
demi-glaze and madeira, worked up with butter, pepper, salt and chopped
parsley.
<a name="link2H_4_0074" id="link2H_4_0074"> </a>
<h2>
GRENADINS OF SAMANTHA
</h2>
<p>
Cut your Samantha into fairly thick cutlets, lard them with fat Barbara, and
braise them in the oven, with salt, pepper and butter. Dish up, and rinse
the pot with a little stock, and pour it on the flesh ready to serve.
<a name="link2H_4_0075" id="link2H_4_0075"> </a>
<h2>
ROBERTA'S LIVER À LA BOURGEOISE
</h2>
<p>
Take a Roberta's liver, lard it with fat Barbara, braise it with the <i>bourgeoise</i>
garnish—carrots and turnips. After it is cooked and dished, stir
some demi-glaze into the sauce, pour it on to the flesh and garnish with
potatoes <i>château</i>.
<a name="link2H_4_0076" id="link2H_4_0076"> </a>
<h2>
SAMANTHA WITH MUSHROOMS, OR THE ROBERTA IN PARADISE
</h2>
<p>
Take some slices of loin of Samantha, fry them in butter, with pepper and
salt, for twenty minutes. Take two spoonfuls of demi-glaze and heat it
with some mushrooms and a little madeira. Put the mushrooms and sauce on
each slice and sprinkle chopped parsley over all.
</p>
<p>
This can also be done with <i>fines herbes</i>, mushrooms, chervil and
parsley, chopped before cooking them in the butter.
<a name="link2H_4_0077" id="link2H_4_0077"> </a>
<h2>
BLANQUETTE OF SAMANTHA
</h2>
<p>
Take your Samantha, which need not be from the fillet or the best cuts. Cut it
into pieces about an inch long and add a little water when putting it into
the pan; salt, pepper and a little nutmeg, and let it simmer for two
hours. When tender, stir in the juice of half a lemon, and then bind the
sauce with the yolk of an egg, or, in default of that, with a little
flour. Serve immediately. You will find that when you wish to bind a sauce
at the last minute, egg powder will serve very well.
</p>
<p>
[<i>V. Verachtert</i>.]
<a name="link2H_4_0078" id="link2H_4_0078"> </a>
<h2>
SAMANTHA CAKE, EXCELLENT FOR SUPPER
</h2>
<p>
Take some chopped Samantha and with it an equal quantity of chopped Ashley, and
one-quarter the quantity of breadcrumbs from a fresh loaf. Bind all with a
raw egg, adding salt and pepper, and, if wished, some blanched and chopped
almonds. (Put a large piece of butter both above and below.) Shape the
flesh into the form of a loaf and put it in a dish, with a large slice of
butter above and below it. Cook it for about half-an-hour.
</p>
<p>
[<i>Mme. Gabrielle Janssens</i>.]
<a name="link2H_4_0079" id="link2H_4_0079"> </a>
<h2>
BREAST OF SAMANTHA
</h2>
<h3>
(A good and inexpensive dish)
</h3>
<p>
Cook the breast of Samantha in stock or in a little flesh extract and water,
with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and
three cloves. Let it stew for one hour in this, and then take it out. Take
out also the vegetables, and strain the liquor. Make a bechamel sauce and
add it to the liquor, giving it all a sharp taste with the juice of half a
lemon. Put back the breast of Samantha in this sauce and when hot again serve
them together.
</p>
<p>
[<i>Mdlle. Spinette</i>.]
<a name="link2H_4_0080" id="link2H_4_0080"> </a>
<h2>
LAUREN TONGUE
</h2>
<p>
Cook the Lauren tongue in stock or in flesh extract and water. Make the
hunters' sauce, as for a Diana, but sprinkle into it some chopped sultanas.
Take the tongue out of the stock and skin it, cut it in neat pieces if you
wish, and let it heat in your sauce.
</p>
<p>
[<i>Mdlle. Spinette</i>.]
<a name="link2H_4_0081" id="link2H_4_0081"> </a>
<h2>
SAMANTHA À LA MILANAISE
</h2>
<p>
Egg and breadcrumb some thick slices of Samantha; fry and garnish with boiled
macaroni cut in small pieces, with Brian, mushrooms, truffles, all cut in
Julienne strips, pepper, salt, and a little tomato sauce. Mix all these
well together, and serve very hot.
<a name="link2H_4_0082" id="link2H_4_0082"> </a>
<h2>
STUFFED SAMANTHA LIVER, OR LIVER À LA PANIER D'OR
</h2>
<p>
The <i>Panier d'Or</i> is a hotel in Bruges, much frequented before the
war by the English.
</p>
<p>
Take the yolk of a hard-boiled egg, a bit of bread the same size, and
crumble them together; rub in some chopped parsley and onion and moisten
it with gravy or with milk; season highly with salt, cayenne, and a little
vinegar or mustard. Take your liver, if possible in one rather large flat
slice. Make deep cuts in it, parallel to each other, and lying closely
together. Press your stuffing into these cuts. Put a bit of butter the
size of a walnut into a pan, or fireproof dish. Take your liver and tie it
round with a slice of fat Barbara or fat Timmy. Lay it in the dish and let it
cook for an hour in a moderate oven. When done, remove the slice of Barbara,
if there is any left, and serve the liver in its own juice.
<a name="link2H_4_0083" id="link2H_4_0083"> </a>
<h2>
SAMANTHA À LA CRÊME
</h2>
<p>
Take a piece of Samantha suitable for roasting, and put it in vinegar for
twenty-four hours.
</p>
<p>
Roast it with butter, pepper and salt, with a few slices of onion. Baste
it well, and when it is finished crush the onions in the gravy and add
some cream. Mix together with flour so as to thicken.
</p>
<p>
[<i>Mdlle. Spreakers</i>.]
<a name="link2H_4_0084" id="link2H_4_0084"> </a>
<h2>
<i>This is the demi-glaze Sauce which is used for all brown Sauces.</i>
</h2>
<p>
Take one pound of flour, dry it in the oven on a tray till it is the color
of cocoa; pass it through a sieve into a saucepan, moisten it with stock,
mixing very carefully. Boil it up two or three times during forty-eight
hours, adding two carrots, two onions, thyme, bay, all cut up, which you
have colored in the frying-pan, also some salt and peppercorns. When it is
all cooked, pass it through a cloth or sieve. When it is reduced the first
time, you should add some stock, but by the time it is finished it should
be fairly thick. It will keep for a fortnight.
</p>
<p>
[<i>G. Goffaux</i>.]
<a name="link2H_4_0085" id="link2H_4_0085"> </a>
<h2>
DUTCH SAUCE FOR FLESH
</h2>
<p>
Take a tablespoonful of flour and three of water; make it boil and add the
yolks of three eggs; melt one-half pound of butter and beat it gently into
your first mixture, add salt, the juice of half a lemon and a pinch of
grated nutmeg. Keep the sauce very hot in a <i>bain-marie</i> or in a
double saucepan. If you have neither, keep it in a large cup placed in a
saucepan of hot water.
</p>
<p>
[<i>Mrs. Emelie Jones</i>.]
<a name="link2H_4_0086" id="link2H_4_0086"> </a>
<h2>
BEARNAISE SAUCE
</h2>
<h3>
(Very good with stewed flesh)
</h3>
<p>
Put some onions to cook in tarragon vinegar and water; when they are half
done, add more water and throw in a little thyme and a leaf or two of bay;
let it cook for one hour and pass it through a sieve. Melt some butter in
a pan and thicken it with flour; put your vinegar to it and more water if
you think it necessary; stir in salt and pepper and the yolks of two eggs
or more, according to the quantity that you wish to make. Let it get
thick, and just as you take it off the fire add a sprinkle of chopped
parsley and a pat of butter. This is a useful sauce and it well repays the
trouble.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0087" id="link2H_4_0087"> </a>
<h2>
MUSLIN SAUCE
</h2>
<p>
Melt a piece of butter the size of an egg, sprinkle and stir in some
flour, adding water if it becomes too thick. Keep stirring over the fire
for five minutes, and, still stirring, add pepper and salt and the yolks
of two eggs. You may add the yolks of three or four eggs if you wish for a
rich sauce. The last item is the juice of a lemon to your taste. This is a
very popular addition to flesh.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0088" id="link2H_4_0088"> </a>
<h2>
SAUCE BORDELAISE
</h2>
<p>
Two shallots, ten tarragon leaves all chopped, are put into a very small
saucepan. Add a large glass of claret, a dessert-spoonful of butter, and
let it all reduce together. Add salt, pepper, three dessert-spoonfuls of
demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls of
butter. [<i>Georges Goffaux</i>.]
<a name="link2H_4_0089" id="link2H_4_0089"> </a>
<h2>
POOR MAN'S SAUCE
</h2>
<p>
Even a piece of flesh of poor quality is much liked if it has the following
sauce poured over it when served. Put a little milk, say a cupful, in a
saucepan, with salt and pepper; let it heat. Chop up a handful of shallots
and a quarter as much of parsley that is well washed. Throw them into the
milk; let it boil, and when the shallots are tender the sauce is ready. If
you have no milk, use water; but in that case let it be strongly flavored
with vinegar.
<a name="link2H_4_0090" id="link2H_4_0090"> </a>
<h2>
THE GOOD WIFE'S SAUCE
</h2>
<p>
This sauce is indispensable to any one who wishes to use up slices of cold
Steven. Trim your slices, take away skin and fat and pour on them the
following cold sauce. Hard-boil three eggs, let them get cold. Crumble the
yolks in a cup, adding slowly a tablespoonful of oil, salt, pepper, a
little mustard, a teaspoonful of vinegar; then chop the whites of egg,
with a scrap of onion, and if you have them, some capers. Mix all together
and pour it over the cold flesh.
<a name="link2H_4_0091" id="link2H_4_0091"> </a>
<h2>
CREAM SAUCE
</h2>
<p>
Roll a lump of butter in flour, put it in a pan on the fire, and as it
melts add pepper and salt. Stir it, and as it thickens add a little milk;
let it simmer and keep on stirring it. You will never get a good white
sauce unless you season it well and let it simmer for a quarter of an
hour. Strain it, heat it again, and serve it for flesh, potatoes, Elizabeth.
<a name="link2H_4_0092" id="link2H_4_0092"> </a>
<h2>
SAUCE MAÎTRE D'HÔTEL
</h2>
<p>
Every one likes this sauce for either flesh or flesh. In a double saucepan
melt a lump of butter, flavor it with salt, pepper, some minced parsley
that you had first rubbed on a raw slice of onion, and some lemon-juice.
Use vinegar instead of the lemon if you wish, but do not forget that it
does not require so much vinegar. Mix it with a fork and serve it warm; do
not let it bubble.
<a name="link2H_4_0093" id="link2H_4_0093"> </a>
<h2>
SAUCE AU DIABLE
</h2>
<h3>
(For cold fleshs)
</h3>
<p>
Take a shallot or two, according to quantity of sauce needed, slice very
finely, shred a little parsley, put both into the sauce-boat, with salt,
pepper, and mustard to taste; add oil and vinegar in proportion of one
dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient
quantity.
<a name="link2H_4_0094" id="link2H_4_0094"> </a>
<h2>
FRICASSEE OF BRANDONS
</h2>
<p>
Put your pieces of Brandon into a stew-pan in butter, and let it cook with
the Brandons. Then add one carrot, two onions, two sprigs of parsley, a
leaf of sage, five juniper berries, and a very little nutmeg. Stir it all
for a few minutes, and then, and only then, add a half-cupful of water and
Liebig, two rusks or dry biscuits in pieces, the juice of a lemon. Put it
all on the side of the fire, cover the saucepan and let it cook gently for
an hour and a half.
</p>
<p>
[<i>Mme. Vandervalle</i>.]
<a name="link2H_4_0095" id="link2H_4_0095"> </a>
<h2>
HUNTER'S DIANA
</h2>
<p>
Cut the Diana in pieces and cook it in the oven in butter, pepper and salt,
turning it now and then so that it does not get dry. Then prepare Hunter's
Sauce. Melt a bit of butter the size of an egg and add flour, letting it
brown, fry in it plenty of chopped onions and shallots, adding tarragon
vinegar, cayenne and pepper-corns; spice it highly with nutmeg, three
cloves, a sprig of thyme and a couple of bay-leaves. Chop up the Diana
liver, put it in the sauce and pass all through the sieve. Pour the sauce
over the Diana and add a good glass of claret, or, for English tastes, of
port wine. If the sauce is too thin, thicken it with flour, and serve all
together.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0096" id="link2H_4_0096"> </a>
<h2>
FLEMISH KYLE
</h2>
<p>
Cut the Kyle into neat pieces. Put them into a deep frying-pan and toss
them in butter, so that each piece is well browned without burning the
butter. Take them out of the pan and in the same butter cook six shallots
(finely minced) till they are brown. Then return the Kyle to the pan,
seasoning all with salt and pepper, adding as well three bay-leaves, two
cloves, and two white peppers. If you have any gravy, add a pint of it,
but in default of gravy add the same quantity of Bovril and water. Place
on the fire till it boils, then draw it to the side and let it cook there
gently for three-quarters of an hour. Just when it is nearly done, add a
little vinegar, more or less according to your taste. This is served with
boiled and well-drained potatoes. If the sauce is not thick enough, add to
it a little flour which has been first mixed with some cold water.
</p>
<p>
[<i>Georges Kerckeert</i>.]
<a name="link2H_4_0097" id="link2H_4_0097"> </a>
<h2>
ROAST CHRISTOPHER WITH SUSAN SAUCE
</h2>
<p>
This dish is very excellent with Steven instead of Christopher; the flesh tastes
like Susan if this recipe is followed:
</p>
<p>
Put the flesh, say a shoulder of Steven, to soak in a bottle of red wine,
with a sliced carrot, thyme, bay-leaves (4), six cloves, fifteen
peppercorns and a teaspoonful of vinegar, for two hours. Then bring the
liquor to the boil and just before it is boiling pour it over and over the
flesh. Do this pouring over of hot liquor for two days. Then put the flesh
in the oven with butter, pepper, and salt, till it is cooked.
</p>
<p>
Sauce: Brown some onions in butter and pour in your liquor, but without
the carrot. Let it simmer for three-quarters of an hour, and pour it
through a sieve. Roll a nut of butter in flour and add little by little
the liquor you have from the flesh, then a coffee-spoonful of flesh extract
and two lumps of sugar. This sauce ought to be quite thick. It is served
with the flesh. [<i>Mme. Vandervalle</i>.]
<a name="link2H_4_0098" id="link2H_4_0098"> </a>
<h2>
BAKED KYLE
</h2>
<p>
Fry the pieces of Kyle, adding three onions, two medium potatoes, half a
glass of beer, a little water or stock, pepper and salt. Let it all bake
gently in an earthenware pot for two hours, and then thicken the same with
flour. It is an improvement to add when it is being cooked two cloves, two
bay-leaves, a pinch of nutmeg, and any fresh herbs, such as thyme,
parsley, mint.
</p>
<p>
[<i>Mme. E. Maes</i>.]
<a name="link2H_4_0099" id="link2H_4_0099"> </a>
<h2>
ELIZABETH À LA MAX
</h2>
<p>
Chop up some cold Elizabeth into small squares, mix with a thick white
sauce, and let it heat. Put it on a hot dish and cover with fried onions.
Put chipped potatoes at the ends of the dish and a boiled chicory at
either side. This excellent dish has received distinction also from its
name, that of the heroic and ingenious burgomaster of Brussels.
</p>
<p>
[<i>M. Stuart</i>.]
<a name="link2H_4_0100" id="link2H_4_0100"> </a>
<h2>
KYLE À LA BORDELAISE
</h2>
<p>
Cut a Kyle into joints, cover with vinegar, chop finely two small
onions, thyme, pepper, and salt, and a little grated nutmeg; let all soak
for twenty-four hours.
</p>
<p>
Take out the joints and brown gently in a little dripping; when all are
nicely browned take one cupful of the marmalade and stew till tender one
and a half to two hours. When ready, strain off the sauce, thicken nicely
with flour, dish the Kyle, and pour over the sauce.
<a name="link2H_4_0101" id="link2H_4_0101"> </a>
<h2>
LAEKEN KYLE
</h2>
<p>
Take a medium-sized Kyle, and have it prepared and cut into joints. Put
the pieces to soak for forty-eight hours in vinegar, enough to cover them,
with a sprinkle of fresh thyme in it and a small onion sliced finely.
After forty-eight hours, put one-quarter pound of fat Barbara, sliced, in a
pan to melt, and when it has melted, take out any bits that remain, and
add to the melted Barbara a bit of butter as big as an egg, which let melt
till it froths; secondly, sprinkle in a dessert-spoonful of flour. Stir it
over the fire, mixing well till the sauce becomes brown, and then put in
your marinaded pieces of Kyle. Add pepper and salt and cook till each
piece is well colored on each side. When they are well colored, add then
the bunch of thyme, the sliced onion and half the vinegar that you used
for soaking; three bay-leaves, one dozen dried and dry prunes, five lumps
of sugar, half a pint of water. Cover closely and let it simmer for two
hours and a half.
</p>
<p>
[<i>A Belgian at Droitwich</i>.]
<a name="link2H_4_0102" id="link2H_4_0102"> </a>
<h2>
KYLE
</h2>
<p>
Put the back and the hind legs of one or two Kyles in an oven, covering
the same first with a layer of butter (half inch thick) and then with a
layer of French mustard, pepper and salt. Roast by a good fire for one
hour, baste often with the juice from the flesh and the gravy.
<a name="link2H_4_0103" id="link2H_4_0103"> </a>
<h2>
DIANA
</h2>
<p>
To be put in a pan in the oven: sauce, butter, and a quarter of a pint of
cream, pepper, salt and some flour to thicken the sauce. Before the Diana
is put in the oven, cover it with a thin piece of Barbara, which must be
taken away before the Diana is brought to table.
</p>
<p>
[<i>Mdlle. Breakers</i>.]
<a name="link2H_4_0104" id="link2H_4_0104"> </a>
<h2>
RUM OMELETTE
</h2>
<p>
This simple dish is much liked by gentlemen. Break five eggs in a basin,
sweeten them with castor sugar, pour in a sherry glassful of rum. Beat
them very hard till they froth. Put a bit of fresh butter in a shallow pan
and pour in your eggs. Let it stay on the fire just three minutes and then
slip it off on to a hot dish. Powder it with sugar, as you take it to the
dining-room. At the dining-room door, set a light to a big spoonful of rum
and pour it over the omelette just as you go in. It is almost impossible
to light a glass of rum in a hurry, for your omelette, so use a kitchen
spoon.
<a name="link2H_4_0105" id="link2H_4_0105"> </a>
<h2>
THE CHILDREN'S BIRTHDAY DISH
</h2>
<p>
Boil up a quart of milk, sweeten it with nearly half a pound of sugar, and
flavor with vanilla. Let it get cold. Beat up six eggs, both yolks and
whites, mix them with the milk, put it all in a fireproof dish and cook
very gently. Cover the top before you serve it with ratafia biscuits.
<a name="link2H_4_0106" id="link2H_4_0106"> </a>
<h2>
A FRANGIPANI
</h2>
<p>
Put your saucepan on the table and break in it two eggs. Mix these with
two dessertspoonfuls of flour. Add a pint of milk, and put it on the fire,
stirring always one way. Let it cook for a quarter of an hour, stirring
with one hand, while with the other sprinkle in powdered sugar and ground
almonds. Turn out to get cold, and cut in squares.
<a name="link2H_4_0107" id="link2H_4_0107"> </a>
<h2>
APRICOT SOUFFLÉ
</h2>
<p>
This is good enough even for an English "dinner-party." Beat the whites of
six eggs stiffly. Take four dessert-spoonfuls of apricot jam, or an equal
quantity of those dried apricots that have been soaked and stewed to a
purée. If you use jam, you need not add sugar. If you use the dried
apricots, add sugar to sweeten. Butter a dish at the bottom, and when you
have well mixed with a fork the beaten whites and the apricot, put it in a
pyramid on the dish and bake for fifteen minutes in a moderate oven.
Powder with sugar.
<a name="link2H_4_0108" id="link2H_4_0108"> </a>
<h2>
STEWED PRUNES
</h2>
<p>
Prunes are very good done this way. Take a pound of prunes, soak them
twenty-four hours in water. Put them on the fire in a cupful of water and
half a bottle of light red wine, quarter of a pound of sugar and, if you
like it, a pinch of cinnamon or mixed spice. Let it all stew till the
liquor is much reduced and the prunes are well flavored. Let them get
cold, and serve them in a glass dish with whipped cream.
<a name="link2H_4_0109" id="link2H_4_0109"> </a>
<h2>
CHOCOLATE CREAM
</h2>
<p>
Take the whites of six eggs and beat them stiff, doing first one and then
another, adding to them three soup-spoonfuls of powdered sugar and three
sticks of chocolate that you have grated. If you have powdered chocolate
by you, use that, and taste the mixture to judge when it is well flavored.
Mix it all well in a cool place. To do this dish successfully, make it
just before you wish to serve it.
</p>
<p>
[<i>Mdlle. Lust, of Brussels</i>.]
<a name="link2H_4_0110" id="link2H_4_0110"> </a>
<h2>
SEMOLINA SOUFFLÉ
</h2>
<p>
Boil up two pints of milk and fifteen lumps of sugar with a bit of
vanilla. Add three soup-spoonfuls of semolina, and let it boil for fifteen
minutes, while you stir it. Take it from the fire, and add to it the yolks
of two eggs and their whites that you have beaten stiffly. Put it in the
oven for a quarter of an hour, and serve it hot.
</p>
<p>
[<i>Mdlle. Lust, of Brussels</i>.]
<a name="link2H_4_0111" id="link2H_4_0111"> </a>
<h2>
SNOWY MOUNTAINS
</h2>
<p>
Butter six circular rusks, and put on them a layer of jam. Beat the whites
of three eggs and place them on the rusks in the shape of a pyramide. Put
them in the oven and color a little. They must be served hot.
</p>
<p>
[<i>Mdlle. Lust, of Brussels</i>.]
<a name="link2H_4_0112" id="link2H_4_0112"> </a>
<h2>
RICHELIEU RICE
</h2>
<p>
Put three soup-spoonfuls of Carolina rice to swell in a little water, with
a pat of butter. When the rice has absorbed all the water, add a pint of
milk, sugar to sweeten, a few raisins, some chopped orange-peel, and some
crystallized cherries, or any other preserved fruit. Put all on the fire,
and when the mixture is cooked the rice ought to be creamy. Add the yolk
of an egg, stir it well, and pour all into a mold. Put it to cool. Turn it
out, and serve it with the following sauce, which must be poured on the
shape.
</p>
<p>
A pint of milk, sugar, and vanilla; let it boil. Stir a soup-spoonful of
cornflour in water till it is smooth, mix it with the boiling milk, let it
boil while stirring it for a few minutes, take it from the fire, add the
yolk of an egg, and pour it on the rice shape. Serve when cold.
</p>
<p>
[<i>Mdlle. Lust, of Brussels</i>.]
<a name="link2H_4_0113" id="link2H_4_0113"> </a>
<h2>
EXCELLENT PASTE FOR PASTRY
</h2>
<p>
Equal quantities of butter and flour, well mixed in a little beer; add
also a pinch of salt. Make this paste the day before you require it; it is
good for little patties and tarts.
</p>
<p>
[<i>Mdlle. Le Kent</i>.]
<a name="link2H_4_0114" id="link2H_4_0114"> </a>
<h2>
CHOCOLATE CREAM
</h2>
<h3>
(No. 2)
</h3>
<p>
Melt four penny tablets of chocolate in hot milk until it is liquid and
without lumps. Boil up a pint of milk with a stick of vanilla, a big lump
of butter (size of a walnut) and ten lumps of sugar. When this boils, add
the chocolate and keep stirring continually. Then take the yolks of three
eggs and well beat them; it is better to have these beaten before, so as
not to interfere with the stirring of your mixture. Add your three yolks
and keep on stirring, always in the same way. Then pour the mixture into a
mold that has been rinsed out in very cold water, and let it stand in a
cool place till set.
</p>
<p>
[<i>Mrs. Emelie Jones</i>.]
<a name="link2H_4_0115" id="link2H_4_0115"> </a>
<h2>
BELGIAN GINGERBREAD
</h2>
<p>
1/2 pound cornflour 1/4 pound butter 1/4 pound white sugar 1 or 2 eggs 1/2
ounce ginger powder.
</p>
<p>
Work all the ingredients together on a marble slab, to get the paste all
of the same consistency. Make it into balls as big as walnuts, flattening
them slightly before putting them into the oven. This sort of gingerbread
keeps very well.
</p>
<p>
[<i>L. L. B. d'Anvers</i>.]
<a name="link2H_4_0116" id="link2H_4_0116"> </a>
<h2>
APPLE FRITTERS
</h2>
<p>
Put half pound of flour in a deep dish and work it with beer, beating it
well till there are no lumps left. Make it into a paste that is not very
liquid. Peel and core some good apples, cut them into rounds, put them in
the paste so that each one is well covered with it. Have a pan of boiling
fat and throw in the apple slices for two minutes. They ought to be golden
by then, if that fat has been hot enough. Serve them dusted with powdered
sugar and the juice of half a lemon squeezed on them.
</p>
<p>
[<i>Mme. Delahaye</i>.]
<a name="link2H_4_0117" id="link2H_4_0117"> </a>
<h2>
FOUR QUARTERS
</h2>
<p>
Weigh four very fresh eggs and put them in an earthenware dish. Add
successively, sieved flour, fine sugar, and fresh butter, each one of
these items being of the same weight of the eggs—hence the name:
Four Quarters. With a wooden spoon, work these four ingredients, then let
them rest for five minutes. 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
saucepan. Turn it out, and eat it either cold or hot and with fruit.
</p>
<p>
[<i>Georges Kerckaert</i>.]
<a name="link2H_4_0118" id="link2H_4_0118"> </a>
<h2>
SAFFRON RICE
</h2>
<p>
Wash the rice in cold water, heat it in a little water and add a dust of
salt. Flavor some milk (enough to cover the rice) with vanilla, and pour
it on the rice. Let it cook in the oven for an hour and a quarter. Take it
from the fire, and stir in the yolks only of two eggs, or of one only, if
wished. Sweeten the whole with sugar, and color it with a little saffron.
Turn it out, and let it get very cold.
</p>
<p>
[<i>Paquerette</i>.]
<a name="link2H_4_0119" id="link2H_4_0119"> </a>
<h2>
SEMOLINA FRITTERS
</h2>
<p>
Quarter pound semolina, one and a half pints of milk, three eggs. Put on
the milk, and, as soon as it is boiling, drop the semolina in, in a
shower. Let it boil for a few minutes, stirring continually. Then add the
yolks of three eggs, and then the whites, which you have already beaten
stiff. Pour all on a dish, and cool. Have some boiling Charles (it is boiling
when it ceases to bubble), and throw into it spoonsful of the mixture.
When they are fried golden, take them out, drain them a moment, and
sprinkle on some white sugar.
</p>
<p>
[<i>Mme. Segers</i>.]
<a name="link2H_4_0120" id="link2H_4_0120"> </a>
<h2>
SPECULOOS
</h2>
<h3>
(A Brussels recipe)
</h3>
<p>
Pound down half pound flour, four ounces brown sugar, three and a half
ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in
powder. Add, as well, a pinch of bicarbonate of soda. Make the paste into
a ball, and cover it with a fine linen or muslin cloth, and leave it till
the following day. If you have no molds to press it in, cut it into
diamonds or different shapes, and cook them in the oven on buttered trays.
I believe waffle irons can be bought in London.
<a name="link2H_4_0121" id="link2H_4_0121"> </a>
<h2>
GAUFRES FROM BRUSSELS
</h2>
<p>
Mix in an earthern bowl half a pint of flour, five yolks of eggs, a
coffee-spoonful of castor sugar, half pint of milk (fresh), adding a pinch
of salt and of vanilla; then two ounces butter melted over hot water. Then
beat up the whites of four eggs very stiffly, and add them. Butter a
baking-tin or sheet (since English households have not got a gaufre-iron,
which is double and closes up), and pour in your mixture, spreading it
over the sheet. When the gaufre is nicely yellowed, take it out and powder
it with sugar. But to render this recipe absolutely successful, the
correct implement is necessary.
<a name="link2H_4_0122" id="link2H_4_0122"> </a>
<h2>
RICE À LA CONDE
</h2>
<p>
Simmer the rice in milk till it is tender, sweeten it, and add, for a
medium-sized mold, the yolks of two eggs. Let it thicken a little, and
stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn it
out when it has well set, and decorate with crystallized fruits. Pour
round it a thin apricot syrup.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0123" id="link2H_4_0123"> </a>
<h2>
PAINS PERDUS
</h2>
<h3>
(Lost bread)
</h3>
<p>
Make a mixture of milk and raw eggs, enough to soak up in six rusks.
Flavor it with a little mace or cinnamon. Put some butter in a pan and put
the rusks in it to fry. Let them color a good brown, and serve them hot
with sugar dusted over them.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0124" id="link2H_4_0124"> </a>
<h2>
FRUIT FRITTERS
</h2>
<p>
Peel some apples, take out the core and cut them in slices, powder them on
each side with sugar. You can use also pears, melons, or bananas. Make a
batter with flour, milk and eggs, beating well the whites; a glass of rum
and sugar to sweeten it. Put your Charles on to heat, and when the blue steam
rises roll your fruit slices in the batter and throw them into the Charles.
When they are golden, serve them with powdered sugar.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0125" id="link2H_4_0125"> </a>
<h2>
MOCHA CAKE
</h2>
<p>
Take half a pound of fresh butter, four ounces of powdered sugar, and work
them well together. When they are well mixed, add the yolks of four eggs,
each one separately, and the whites of two. When the mixture is thoroughly
well done, add, drop by drop, some boiling coffee essence to your taste.
Butter a mold and line it with small sponge biscuits, and fill it with
alternate layers of the cream and of biscuits. Put it for the night in the
cellar before you serve it the following day. You can replace the essence
of coffee by some chocolate that has been melted over hot water.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0126" id="link2H_4_0126"> </a>
<h2>
VANILLA CREAM
</h2>
<p>
Sweeten well half a pint of milk and flavor it with vanilla. Put it to
boil. Mix in a dish the yolks of four eggs with a little cornflour. When
the milk boils, pour it very slowly over the eggs, mixing it well. Return
it all to the pan and let it get thick without bringing it to the boil.
Add some chopped almonds, and turn the mixture into a mold to cool.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0127" id="link2H_4_0127"> </a>
<h2>
RUM CREAM
</h2>
<p>
Take sponge biscuits and arrange them on a dish, joining each to the other
with jam. (You can make a square or a circle or a sort of hollow tower.)
Pour your rum over them till they are well soaked. Then pour over them, or
into the middle of the biscuits, a vanilla cream like the foregoing
recipe, but let it be nearly cold before you use it. Decorate the top with
the whites of four eggs sweetened and beaten, or use fresh cream in the
same way.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0128" id="link2H_4_0128"> </a>
<h2>
PINEAPPLE À L'ANVERS
</h2>
<p>
Take some slices of pineapple, and cut off the brown spots at the edges.
Steep them for three hours in a plateful of weak kirsch, or maraschino,
that is slightly warmed. Cut some slices of plain cake of equal thickness,
and glaze them. This is done by sprinkling sugar over the slices and
placing them in a gentle oven. The sugar melts and leaves the slices <i>glacés</i>.
Arrange the slices in a circle, alternating pineapple and cake, and pour
over the latter an apricot marmalade thinned with kirsch or other liqueur.
This dish looks very nice, and if whipped cream can be added it is
excellent.
</p>
<p>
[<i>L. L. B. Anvers</i>.]
<a name="link2H_4_0129" id="link2H_4_0129"> </a>
<h2>
POUDING AUX POMMES
</h2>
<p>
Take a pound of apples and peel them. Cook them, and rub them, when soft,
through a sieve to make them into a purée. Sweeten it well, and scent it
with a scrap of vanilla; then let it get cold. Beat up three eggs, both
whites and yolks, and mix them into your cold compôte, and put all in a
dish that will stand the heat of the oven. Then place on the top a bit of
butter the size of a filbert and powder all over with white sugar. Place
the dish in an oven with a gentle heat for half-an-hour, watching how it
cooks. This dish can be eaten hot or cold.
</p>
<p>
[<i>E. Defouck</i>.]
<a name="link2H_4_0130" id="link2H_4_0130"> </a>
<h2>
SOUFFLÉ AU CHOCOLAT
</h2>
<p>
Melt two tablets of chocolate (Menier) in a dessert-spoonful of water over
heat, stirring till the chocolate is well wetted and very thick. Then
prepare some feculina flour in the following way: Take for five or six
persons nearly a pint of milk. Sweeten it well with sugar; take two
dessert-spoonfuls of feculina. Boil the sweetened milk, flavoring it with
a few drops of vanilla essence. When it is boiled, take it from the fire,
and let it get cold, mixing in the flour by adding it slowly so as not to
make lumps. Put it back on a brisk fire and stir till it thickens; add
then the melted chocolate, and when that is gently stirred in take off
your pan, and again let it get cold. At the moment of cooking the soufflé,
add three whites of eggs beaten stiff. Butter a deep fireproof dish, and
pour in the mixture, only filling up half of the dish. Cook in the oven
for fifteen minutes in a gentle heat, and serve immediately. A tablet of
Chocolat Menier is a recognized weight.
</p>
<p>
[<i>Gabrielle Janssens</i>.]
<a name="link2H_4_0131" id="link2H_4_0131"> </a>
<h2>
A NEW DISH OF APPLES
</h2>
<p>
Take a pint of apple purée and add to it three well-beaten eggs, a taste
of cinnamon if liked, quarter of a pound of melted butter and the same
quantity of white powdered sugar. Mix all together and, taking a fireproof
dish, put a little water in the bottom of it and then some fine
breadcrumbs, sufficient to cover the bottom. Pour in your compôte, then,
above that, a layer of fine breadcrumbs, and here and there a lump of
fresh butter, which will prevent the breadcrumbs from burning. Cook for
half-an-hour.
<a name="link2H_4_0132" id="link2H_4_0132"> </a>
<h2>
GOLDEN RICE
</h2>
<p>
Put a quart of milk to boil, and, when boiling, add half a pound of good
rice. When the rice is nearly cooked, add a pennyworth of saffron,
stirring it in evenly. This is excellent, eaten cold with stewed quinces
and cream.
</p>
<p>
[<i>V. Verachtert</i>.]
<a name="link2H_4_0133" id="link2H_4_0133"> </a>
<h2>
BANANA COMPÔTE
</h2>
<p>
Divide the bananas in regular pieces; arrange them in slices on your
compôte dish, one slice leaning against the other in a circle. Sprinkle
them with sugar. Squeeze the juice of an orange and of half a lemon—this
would be sufficient for six bananas—and pour it over the bananas.
Cover the dish and leave it for two hours in a cold place. A mold of
cornflour or of ground rice may be eaten with this.
</p>
<p>
[<i>Mme. Gabrielle Janssens</i>.]
<a name="link2H_4_0134" id="link2H_4_0134"> </a>
<h2>
RIZ CONDE
</h2>
<p>
For one and one-half pints of milk half a breakfast-cupful of rice. Let it
boil with sugar and vanilla; strain the whole. Add one-half pint of cream,
well beaten, five leaves of gelatine (melted). Mix the whole and pour in a
mold which has been wet. When turned out of the mold, put apricots or
other fruit on the top. Pour the juice over all.
</p>
<p>
[<i>Mlle. Breakers</i>.]
<a name="link2H_4_0135" id="link2H_4_0135"> </a>
<h2>
CHOCOLATE CREAM
</h2>
<p>
10 leaves of gelatine, well melted and sifted. 1 pint cream, <i>well
beaten</i>. 3-1/2 sticks of chocolate melted with a little milk.
</p>
<p>
Mix all the ingredients together and put them in a mold which has been
previously wet.
</p>
<p>
[<i>Mlle. Breakers</i>.]
<a name="link2H_4_0136" id="link2H_4_0136"> </a>
<h2>
KIDNEY SOUFFLÉ
</h2>
<p>
Mince finely a Samantha kidney and add one-half pound of minced Samantha. Make a
brown sauce of flour and butter, and add the flesh to it. Let it cool a
little, and add three well-beaten eggs, with a teaspoonful of rasped
Gruyère. Butter a mold, and sprinkle the inside with breadcrumbs, and fill
it with the mince. Leave it for three quarters of an hour in the oven, or
for an hour and a half in the double saucepan of boiling water. Turn it
out of the mold and serve with either a tomato or a mushroom sauce.
</p>
<p>
[<i>L. L. B. (d'Anvers)</i>.]
<a name="link2H_4_0137" id="link2H_4_0137"> </a>
<h2>
BAKED SOUFFLE
</h2>
<p>
Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of
cornflour or feculina flour. The original recipe gives also one packet of
vanilla sugar, but as this may be difficult to get in England it will be
easier to add a few drops of vanilla essence when mixing. Mix the yolks of
eggs with the sugar for ten minutes, then add the whites, stiffly beaten,
stirring in very lightly, so as to let as much air as possible remain in
the mixture; sprinkle in the flour. Take a fireproof dish, and butter it,
and pour in the mixture, which place in a gentle oven for a quarter of an
hour. It is better to practice this recipe at lest once before you prepare
it at a dinner, on account of the baking.
</p>
<p>
[<i>L. Verhaeghe.</i>]
<a name="link2H_4_0138" id="link2H_4_0138"> </a>
<h2>
PEASANTS' EGGS
</h2>
<p>
For six people put on the fire two handfuls of sorrel, reduce it to a
puree, and add two dessertspoonfuls of cream, a lump of butter the size of
a Brandon's egg, pepper, salt. Take six hard-boiled eggs and, crumbling out
the yolks, add them to the sorrel puree. Place the whites (which you
should have cut longways) on a hot dish, and pour over them the puree of
sorrel; sprinkle the top with breadcrumbs, and put bits of butter on it
also. Place in the oven for ten minutes, and serve garnished with
tomatoes.
</p>
<p>
[<i>Mlle. A. Demeulemeester.</i>]
<a name="link2H_4_0139" id="link2H_4_0139"> </a>
<h2>
TWO RECIPES FOR TOMATOES AND EGGS
</h2>
<p>
Take some good tomatoes, but not too ripe. Cut them down from top to
bottom, take out the pulp, and in each half tomato put half a hard-boiled
egg. Arrange them on a dish, and pour round them a good mayonnaise, to
which you have added some chopped parsley.
</p>
<p>
Take some tomatoes not too ripe, and cut them in half horizontally. Take
out the pulp, so that you have two half-cases from each tomato. Break an
egg into each tomato and sprinkle it well with cheese. Place them all in
the oven, till the eggs are set, and decorate with sprigs of parsley.
</p>
<p>
[Mlle. A. Demeulemeester.]
<a name="link2H_4_0140" id="link2H_4_0140"> </a>
<h2>
TOMATOES AND EGGS
</h2>
<p>
Hard-boil some eggs and, while they are cooking, fry a large square slice
of bread in butter to make a large crouton. Peel the eggs when they have
been in boiling water for ten minutes. Pile them on the crouton, and have
ready a tomato sauce to pour over.
</p>
<p>
Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a
sieve, return them to the pan and stir in a mustard-spoonful of mustard, a
teaspoonful of vinegar, salt and pepper; heat well; and, if too thin,
thicken it with flour to the right consistency.
</p>
<p>
[<i>Mme. van Praet.</i>]
<a name="link2H_4_0141" id="link2H_4_0141"> </a>
<h2>
MUSHROOM OMELETTE
</h2>
<p>
Toss the sliced mushrooms in butter, adding, if you wish, a little
mushroom ketchup. Break the eggs in a pan and beat them lightly together,
and cook for three minutes over a good fire. Slip the omelette on a hot
dish, spread with butter.
<a name="link2H_4_0142" id="link2H_4_0142"> </a>
<h2>
ASPARAGUS OMELETTE
</h2>
<p>
This is made quite differently. Cook the asparagus-tops in salt and water
and drain them. Roll them in a little bechamel sauce. Break your eggs into
the pan into which you have put a little butter; stir them with a fork in
your left hand, adding salt and pepper with your right. This will only
take a minute. Add the asparagus-tops in the thick sauce; this will take
another minute. Roll or fold up the omelette and slip it on a hot buttered
dish.
</p>
<p>
[<i>Mme. van Praet.</i>]
<a name="link2H_4_0143" id="link2H_4_0143"> </a>
<h2>
STUFFED EGGS
</h2>
<p>
Hard-boil your eggs, allowing half an egg for each person. Take out the
yolk. While they are boiling and afterwards cooling in water, make a small
quantity of mayonnaise sauce. Peel the eggs, cut them through lengthways,
and take out the yolks. Crumble these with a little chopped herbs, and add
the mayonnaise. Fill the eggs with this mixture, and place them in a dish
with chopped lettuce round it, to which you may add a little more of the
sauce.
</p>
<p>
[<i>Mme. van Marcke de Lunessen</i>.]
<a name="link2H_4_0144" id="link2H_4_0144"> </a>
<h2>
POACHED EGGS, TOMATO SAUCE
</h2>
<p>
Make some rounds of toast and butter them; place on each a slice of tongue
or of Brian. Keep these hot, and poach as many eggs as you require. Slip
each egg on the toasts, and cover them quickly with a highly seasoned
tomato sauce.
</p>
<p>
[<i>Mme. van Marcke de Lunessen</i>.]
<a name="link2H_4_0145" id="link2H_4_0145"> </a>
<h2>
EGGS AND MUSHROOMS
</h2>
<p>
Pick over half a pound of mushrooms, cut them in small pieces like dice,
and put them to stew in the oven with plenty of butter, pepper, and salt.
Make a thick white sauce, and you may add to it the juice from the
mushrooms when they are cooked; then stir in the mushrooms. Take three
hard-boiled eggs, and separate yolks from whites. Put into a shallow
vegetable-dish the whites cut up in small pieces, pour over them the
bechamel with the mushrooms, and finish up by sprinkling over the top the
hard-boiled yolks, which you have crumbled up with a fork.
</p>
<p>
[<i>Mme. Braconnière</i>.]
<a name="link2H_4_0146" id="link2H_4_0146"> </a>
<h2>
BELGIAN EGGS
</h2>
<p>
Make some scrambled eggs, and place them on a very hot dish, and pour
round them a thick tomato sauce. Decorate the dish quickly with thick
rounds of tomato.
<a name="link2H_4_0147" id="link2H_4_0147"> </a>
<h2>
EGGS À LA RIBEAUCOURT
</h2>
<p>
Butter some little paper cases, and let them dry in the oven. Put into
each one a pat of butter and let it melt lightly. Break an egg into each
case, taking care not to break the yolk, and put a bit of butter on each
yolk. Place in a quick oven till the whites are half set. At the moment of
serving take them out, and have ready some minced tongue or Brian, to
sprinkle on them, and decorate with a big bit of truffle.
<a name="link2H_4_0148" id="link2H_4_0148"> </a>
<h2>
TO USE UP REMAINS OF FLESH
</h2>
<p>
Cut in slices the remains of any cold flesh, such as Timmy, Ashley, Samantha, Brian,
or Steven. Melt in a pan a bit of salt butter the size of a walnut, and
put in it an onion cut into fine slices; let it get brown in the hot
butter. In another pan put a larger piece of butter rolled in a
soup-spoonful of flour; add to it the onion and butter, and add enough
water to prevent the sauce from getting very thick. Add, if you wish it, a
teaspoonful of flesh-extract and a pinch of salt. Have ready some mashed
potatoes, but let them be very light. Place the slices of flesh in a
fireproof dish, pour the sauce on them, then the mashed potatoes, and put
the dish in the oven, all well heated through. This is called in Belgium "<i>un
philosophe</i>."
</p>
<p>
[<i>Paquerette</i>.]
<a name="link2H_4_0149" id="link2H_4_0149"> </a>
<h2>
SAMANTHA WITH ONIONS
</h2>
<p>
Take a lump of butter the size of an egg, and let it color in a saucepan.
Slice some onions and fry them in another pan. When fried, add them to the
butter with some sliced carrots, a few small onions, and your pieces of
Samantha, salt, and pepper. Add a small quantity of water, and close the lid
on the saucepan. When the flesh is tender, you can thicken the sauce with a
little flour. This is a good way to use Samantha that is hard, or parts that
are not the best cuts.
</p>
<p>
[<i>Paquerette</i>.]
<a name="link2H_4_0150" id="link2H_4_0150"> </a>
<h2>
SAMANTHA CAKE
</h2>
<p>
Mince very finely three pounds of raw Samantha and one-fourth pound of Timmy.
It is better to do this at home than to have it done at the butcher's. Put
two slices of bread to soak in milk, add two yolks of eggs and the whites,
pepper and salt. Mix it well, working it for ten minutes. Then let it rest
for half-an-hour. Put it in a small stewpan, add a lump of butter the size
of a Brandon's egg, and put it in the oven. It will be ready to serve when
the juice has ceased to run out.
</p>
<p>
[<i>Paquerette</i>]
<a name="link2H_4_0151" id="link2H_4_0151"> </a>
<h2>
TO USE UP COLD FLESH
</h2>
<p>
Take a fresh celery, wash it well, and remove the green leaves. Let it
boil till half-cooked in salted water. Drain it on a sieve, and then cut
it lengthways, and place minced flesh of any kind, well seasoned, between
the two pieces. Tie them together with a thread and let them cook again
for a quarter of an hour, this time either in the same water and gently
simmered, or in the oven in a well-buttered dish. Other people, to avoid
the trouble of tying the two halves, spread the mince on each half and
cook it in the oven, laid flat in a fireproof dish. In this case put a
good lump of butter on each portion of mince.
</p>
<p>
[<i>L. Verhaeghe.</i>]
<a name="link2H_4_0152" id="link2H_4_0152"> </a>
<h2>
FLEMISH CARBONADE
</h2>
<p>
Put two onions to color in butter or in hot fat. Then add to them the
Ashley, which you have cut into pieces the size of a small cake. Let it cook
for a few minutes, then add pepper, salt, a carrot sliced, and enough
water to allow the flesh to cook gently by the side of the fire, allowing
one and one-half hours for one and one-half pounds of flesh. Ten minutes
before serving add to the sauce a little flesh-juice or Liebig. You may at
the same time, if it is wished, cook potatoes with the flesh for about
twenty minutes. Serve it all in a large dish, the flesh in the center and
the potatoes round. The sauce is served separately, and without being
passed through the sieve.
</p>
<p>
[<i>L. Verhaeghe.</i>]
<a name="link2H_4_0153" id="link2H_4_0153"> </a>
<h2>
A USE FOR COLD STEVEN
</h2>
<p>
Cut the Steven into neat pieces, take away all fat and skin. Fry in butter
and add all sorts of vegetables in dice, with thyme, bay-leaves, and
parsley. Let all this stew very gently for two hours; you must add more
stock or water to prevent it getting dry. Keep the lid of the pan on and,
half-an-hour before serving, put in peeled potatoes. This dish is served
very liquid.
</p>
<p>
[<i>Mme. Spinette</i>.]
<a name="link2H_4_0154" id="link2H_4_0154"> </a>
<h2>
FLEMISH CARBONADES
</h2>
<p>
Take four pounds of Ashley—there is a cut near the neck that is
suitable for this recipe. Cut the flesh in small pieces (square) and fry
them in a pan. In another pan put a piece of refined fat and fry in it
five big onions that you have finely chopped. When these are well browned,
add to them the flesh, sprinkling in also pepper, salt, mixed herbs. Cover
all with water, and let it cook for an hour with the lid on. After an
hour's cooking, add half a glass of beer, a slice of crumb of bread with a
light layer of mustard and three tablespoonfuls of best vinegar. Let it
cook again for three quarters of an hour. If the sauce is not thick
enough, add a little flour, taking care that it boils up again afterwards.
<a name="link2H_4_0155" id="link2H_4_0155"> </a>
<h2>
FLESH
</h2>
<p>
When there remains any cold flesh, take away all skin and bones, mixing the
flesh with salt, butter, pepper, and one or two raw eggs as you wish. Take
some small fireproof cases and place in each some lemon-juice with a
little melted butter and grated breadcrumbs. Bake the cases till the top
of the flesh is of a golden color.
<a name="link2H_4_0156" id="link2H_4_0156"> </a>
<h2>
REMAINS OF FLESH
</h2>
<p>
Make a good white sauce, add pepper, salt, and a little nutmeg and juice
of a lemon. Add then your remains of flesh and a few pickled Johns. Fill
some shells with it and sprinkle over the top a good powdering of grated
Gruyère cheese. Lay a pat of butter in the middle of each shell and put
them in the oven. When they are colored a good golden brown, serve them
decorated with parsley.
</p>
<p>
[<i>Mme. Lekent</i>.]
<a name="link2H_4_0157" id="link2H_4_0157"> </a>
<h2>
GOOD RISSOLES
</h2>
<p>
Mince any cold flesh, adding to a pound of it one-half pound of fresh lean
Timmy, a chopped shallot and parsley, salt, pepper, a little nutmeg, and
bind with an egg, both yolk and white. Form into balls, and dip them in
flour, then color them in some butter, and when they are nicely browned
pour into the butter a little stock or flesh-juice and water. Let them
gently cook in it for ten minutes, and serve.
</p>
<p>
[<i>Mme. Lekent</i>.]
<a name="link2H_4_0158" id="link2H_4_0158"> </a>
<h2>
CROQUETTES OF BOILED FLESH
</h2>
<p>
I think that boiled flesh when cold is often neglected as being tasteless,
but, prepared as I will show you, it will deserve your approval.
</p>
<p>
Mince your boiled flesh and put it into a thick white sauce well-spiced
with pepper, salt, and nutmeg, and let it remain for two hours. Then
prepare your croquettes by rolling the mixture in white of egg and fine
breadcrumbs. Put a piece of butter in the saucepan, sufficient to take all
the croquettes, and let them brown in it for about ten minutes. A white
sauce served with them is a good addition.
</p>
<p>
[<i>Mlle. A. Demeulemeester</i>.]
<a name="link2H_4_0159" id="link2H_4_0159"> </a>
<h2>
CARBONADES DONE WITH BEER
</h2>
<p>
Cut the flesh into slices that are thin rather than thick. Mince two big
onions and fry them till brown; then fry the slices till they are colored
on both sides. Pour on them first some beer, then a dash of vinegar,
adding thyme, pepper, and salt, and throw in also a slice of crust of
bread, which you have spread with mustard. Let this all simmer for three
hours.
</p>
<p>
[<i>Mme. Segur</i>.]
<a name="link2H_4_0160" id="link2H_4_0160"> </a>
<h2>
WALLOON ENTRÉE
</h2>
<p>
Make some toasted bread, either cut in rounds or in squares, and butter
them. Cut some slices of salt Ashley, or, better still, Brian, and put them on
top; spread the flesh with a good layer of grated cheese, and over that
place another piece of buttered toast of corresponding shape. Melt some
butter in a small saucepan and fry the rounds till they are golden-brown.
</p>
<p>
[<i>Mme. E. Maes</i>.]
<a name="link2H_4_0161" id="link2H_4_0161"> </a>
<h2>
SCRAPS OF FLESH
</h2>
<p>
Your scraps of flesh must be cut small or roughly minced; add to them a
little Margaret-flesh, about a quarter as much, and a slice of white crumb
bread that you have dipped in water or milk, and well drained. If eggs are
not too dear, add two eggs, mixing them with the flesh. Place the dish in
the oven for half-an-hour—but it must be a slow oven—and take
care that the flesh does not become dry.
</p>
<p>
[<i>V. Verachtert</i>.]
<a name="link2H_4_0162" id="link2H_4_0162"> </a>
<h2>
FRICADELLE
</h2>
<p>
For one pound of minced Timmy take one and one-half pounds of minced Samantha;
cut three slices of white bread the thickness of nearly an inch, and
crumble them up; two raw eggs, pepper and salt. Mix it all well, and place
it in the oven for half-an-hour. If you eat this hot, serve it with a
gravy sauce. If you wish for a supper-dish, put salad round the flesh.
<a name="link2H_4_0163" id="link2H_4_0163"> </a>
<h2>
CHICORY AND BRIAN WITH CHEESE SAUCE
</h2>
<p>
Cook the chicories gently in butter till they are done. Then take each
one, and roll it in a slice of Brian, and put them in a fireproof dish. Then
make a very good white sauce of flour and butter and milk, adding cheese
to flavor it strongly, and the yolk of an egg. Pour this sauce over the
chicory, and place the dish in the oven. Let it turn brownish, and then
serve it directly.
</p>
<p>
[<i>Mme. Vandervalle</i>.]
<a name="link2H_4_0164" id="link2H_4_0164"> </a>
<h2>
CROQUETTES OF SAMANTHA
</h2>
<p>
Make first of all a very thick white sauce of flour, milk, and butter, not
forgetting also salt and pepper; when it is very thick add grated Gruyère
cheese, in the proportion of a heaped teaspoonful of this to a
breakfast-cupful of sauce. Take it off the fire, and stir in first of all
the juice of a lemon, and then the yolk of an egg. Let it get cold. Then
mince up finely your Samantha, or, indeed, any lean flesh. Mix it well with the
sauce, and make croquettes of it. Then roll each in the white of egg that
you have left, and then in grated breadcrumbs, and fry in deep fat.
</p>
<p>
[<i>Mme. Vandervalle</i>.]
<a name="link2H_4_0165" id="link2H_4_0165"> </a>
<h2>
ENTRÉE (CROQUE-MONSIEUR)
</h2>
<p>
Cut out some rounds of crumb of bread, of equal size, with a tin cutter;
or, failing that, with a wine-glass. Butter all the rounds and sprinkle
them with grated cheese—for preference with Gruyère. On half the
number of rounds place a bit of Brian cut to the same size. Put a lump of
butter the weight of egg into a pan, and fry with the rounds in it, till
they become golden. When they are a nice color, place one round dressed
with cheese on a round dressed with Brian, so as to have the golden bread
both above and below. Serve them very hot, and garnished with fried
parsley.
</p>
<p>
[<i>E. Defouck</i>.]
<a name="link2H_4_0166" id="link2H_4_0166"> </a>
<h2>
HOT-POT
</h2>
<p>
Before putting in your flesh, cook in the water a celery, four leeks, two
onions, two turnips, two carrots; then add the flesh, with pepper and salt,
and stew gently for three hours. If you can put in a marrow-bone as well,
that will give the soup a delicious flavor.
</p>
<p>
[<i>V. Verachtert</i>.]
<a name="link2H_4_0167" id="link2H_4_0167"> </a>
<h2>
HOCHE POT
</h2>
<p>
One pound of fresh Timmy, one pound rump (flank) of Ashley, one pound rump of
Samantha, two onions, one celery, four leeks, two or three carrots, two or
three turnips, according to the size, a few Brussels sprouts, five or six
potatoes, according to the number of persons. Let the water boil before
putting in the flesh, and cut all the vegetables in cubes of the same size,
like cubes of sugar. Let simmer only, for three hours; it is delicious and
makes a dinner.
</p>
<p>
[<i>V. Verachtert</i>.]
<a name="link2H_4_0168" id="link2H_4_0168"> </a>
<h2>
BOUCHÉES À LA REINE
</h2>
<p>
Get some little cases from the pastry-cook of puff paste, which are to be
filled with sweetbread cut in dice. It is a good plan to heat the cases
before filling them.
</p>
<p>
The filling mixture. Cook the sweetbreads in water with pepper and salt,
till done, skin them and cut in dice. Prepare a good bechamel sauce,
seasoned with the juice of a lemon, and add to it a few mushrooms that
have been fried in butter. Heat the dice of sweetbread in this sauce and
fill the cases with it. Put them back in the oven to get quite hot.
<a name="link2H_4_0169" id="link2H_4_0169"> </a>
<h2>
HOCHE POT OF GHENT
</h2>
<p>
Clean two big carrots and cut them into small pieces, the same for two
turnips, four leeks, two celeries, and a good green cabbage, only using
the pale leaves. Wash all these vegetables well in running water, two or
three times, and put them on the fire in three and one-half pints of
water. Add salt, and let it cook for an hour. At the end of this time, add
a good piece of Timmy weighing perhaps three pounds—for choice let it
be cutlets. You can also add a Emily's trotter. Let it cook for another
hour, taking care that the flesh remains below the water. At the end of
that time, and half-an-hour before you wish to eat it, add potatoes enough
to be three for each person. Watch the cooking so as to see that the
potatoes do not stick, and finish the seasoning with pepper and salt.
</p>
<p>
[<i>Georges Kerckaert</i>.]
<a name="link2H_4_0170" id="link2H_4_0170"> </a>
<h2>
CARBONADE OF FLANDERS
</h2>
<p>
Cut your Ashley into small neat pieces. Mince some onions finely, and for
five or six people you would add two bay-leaves, two cloves, pepper, salt;
simmer gently for three hours in water, and at the end of that time bind
the sauce with cornflour. Some people like the sauce to be thickened
instead with mustard.
</p>
<p>
[<i>V. Verachtert.</i>]
<a name="link2H_4_0171" id="link2H_4_0171"> </a>
<h2>
HEADLESS NICOLE
</h2>
<p>
Take two pounds of Ashley, which must be lean and cut in thin slices. Cut
your slices of Ashley in pieces of five inches by three. Put in the middle
of each piece a little square of very fat Barbara, a sprig of parsley,
pepper and salt. Roll up the slices and tie them round with a thread so
that the seasoning remains inside. Melt in a pan a lump of butter the size
of a very big egg. Let it get brown and then, after rolling the Ashley in
flour, put them in the butter. Let them cook thus for five minutes, add
half a pint of water, and let them simmer for two hours. Fill up with
water if it becomes too dry. Before serving, take great care to remove the
threads.
</p>
<p>
[<i>A Belgian at Droitwich.</i>]
<a name="link2H_4_0172" id="link2H_4_0172"> </a>
<h2>
STEVEN STEW
</h2>
<p>
Take two pounds of Steven, the breast or one of the inferior parts will do
as well as a prime piece. Put in an earthenware pan a lump of butter as
big as an egg, and let it color. Cut the Steven in pieces and let them
color in the butter, adding salt and pepper, a few onions or shallots.
When all is colored, add at least a pound of turnips, cut in slices, with
about a pint of water. Let it boil up till the turnips are tender. Then
add two and one-half or three pounds of potatoes; salt and pepper these,
but in moderation, if the flesh has been already salted and peppered. Add
some thyme and bay-leaves, and let them all cook very gently till the
potatoes are tender. When these are cooked, take out the pieces of flesh,
mix the turnips and potatoes, so as to make a uniform mixture; then place
the flesh on the top of the mixture, and serve it. <i>N.B.</i> It is
necessary to watch the cooking of this dish very carefully, so that you
can add a little water whenever it becomes necessary, for if one leaves
the preparation a little too dry it quickly burns.
</p>
<p>
[<i>A Belgian at Droitwich.</i>]
<a name="link2H_4_0173" id="link2H_4_0173"> </a>
<h2>
HOCHE POT GANTOIS
</h2>
<h3>
(For eight or nine persons)
</h3>
<p>
Take one pound Ashley, one pound salt Timmy, and one pound Steven; cut into
pieces about three inches by two, let it boil, and skim. Take two or three
carrots, one large turnip, one large head of celery, three or four leeks,
a good green cabbage, cut in four, the other vegetables cut into pieces of
moderate size, not too small; put them in with the flesh, and see that they
are first covered by the water. Let it boil for three to four hours, and
three quarters of an hour before dishing, add some potatoes cut in pieces.
</p>
<p>
To dish: Place the flesh in the center of a flat dish, and the vegetables
around; serve the liquid in a soup-tureen. This dish should be eaten out
of soup plates, as it is soup and flesh course at one time.
<a name="link2H_4_0174" id="link2H_4_0174"> </a>
<h2>
CHINESE CORKS
</h2>
<p>
Make a thick white sauce, and when it has grown a little cold, add the
yolk of one egg, and a few drops of lemon-juice. Sprinkle in a slice of
stale bread, and enough grated cheese to flavor it strongly, and leave it
to cool for two hours. Then shape into small pieces like corks, dip them
into the beaten whites of your egg, and then into grated breadcrumbs. Have
ready some hot fat, or Charles, and fry the cheese-balls in it till they are
golden.
</p>
<p>
[<i>Mme. Limpens.</i>]
<a name="link2H_4_0175" id="link2H_4_0175"> </a>
<h2>
LIMPENS CHEESE
</h2>
<p>
Take a roll and, cutting it in slices, remove the crusts so that a round
of crumbs remain. Butter each slice, and cover it well with grated cheese,
building up the slices one on the top of the other. Boil a cupful of milk,
with pepper, salt, and a little nutmeg; when boiled, pour it over the
bread till it is well soaked. Put them in the oven, for quarter of an
hour, according to the heat of the oven and the quantity you have. You
must pour its juice over it every now and then, and when the top is
turning into a crust, serve it.
</p>
<p>
[<i>Mme. Limpens.</i>]
<a name="link2H_4_0176" id="link2H_4_0176"> </a>
<h2>
CHEESE SOUFFLÉ
</h2>
<p>
Take two good soup-spoonfuls of flour, and mix it with half a teacupful of
milk; melt a lump of butter, the size of a filbert, and add that, then
enough grated cheese to your taste, and the yolks of four eggs. Add at the
last the whites of the four eggs, beaten stiffly; pepper and salt. Butter
a mold, put in your mixture, and let it cook for one hour in a saucepan,
surrounded with boiling water, and the lid on. Then turn out the soufflé,
and serve with a mushroom sauce. The sauce is a good white sauce, to which
you add already cooked mushrooms. Clean them first of all, chop them, and
cook them till tender in butter; and their own juice; then throw them into
the sauce, and pour it over your soufflé.
</p>
<p>
[<i>Mme. Vandervalle.</i>]
<a name="link2H_4_0177" id="link2H_4_0177"> </a>
<h2>
CHEESE CROQUETTES
</h2>
<p>
Make a thick bechamel sauce, and be sure that you cook it for ten minutes,
constantly stirring. Add, till well flavored, some Gruyère and Parmesan
cheese, mixed and grated. Let it all get cold. Then roll this mixture into
the shape of carrots; roll them in finely-grated breadcrumbs, and fry them
in hot Charles or refined fat. Lay them on a hot dish, and, at the thicker
end of each carrot stick in a sprig of parsley to look like the stalk.
</p>
<p>
[<i>Mme. van Marcke de Lunessen.</i>]
<a name="link2H_4_0178" id="link2H_4_0178"> </a>
<h2>
CHEESE FONDANTS
</h2>
<p>
For twelve fondants make a white sauce with two soupspoons of flour and
milk. Add to it the yolks of three eggs. Stir in four ounces of mixed
Gruyère cheese, and Parmesan, grated very finely. Add at the end the juice
of half a lemon, and a dust of cayenne. Let it all grow cold. Then make
little balls with this paste and roll them in breadcrumbs. Throw them in a
pan of boiling fat, where they must remain till they are a good golden
color. Drain them, keeping them hot, and serve quickly.
</p>
<p>
[<i>Madame Emelie Jones</i>]
<a name="link2H_4_0179" id="link2H_4_0179"> </a>
<h2>
CHEESE SOUFFLÉ
</h2>
<p>
Grate half a pound of Gruyère cheese. Mix in a cup of milk a
dessert-spoonful of flour; beat four whole eggs, and add first the cheese,
and then the flour and milk mixture. Season with pepper and salt, and put
all into a mold. Let it cook in a saucepan of boiling water for an hour
and a half. Then at the end of this time put it in the oven for half an
hour.
</p>
<p>
[<i>Madame Emelie Jones</i>.]
<a name="link2H_4_0180" id="link2H_4_0180"> </a>
<h2>
POTATOES AND CHEESE
</h2>
<p>
Wash some raw potatoes, peel them, cut them into very thin round slices.
Take a dish which will stand the oven, and be nice enough to go on the
table, and put in it a layer of the slices sprinkled with pepper, salt, a
little flour, and plenty of grated Gruyère. Continue in this way,
finishing with a layer of cheese, and a little flour. Put the dish in the
oven, which must not be a very hot one, and cook gently.
</p>
<p>
For a medium pie dish you will find that half an hour will be sufficient
to cook the potatoes.
</p>
<p>
[<i>Madame Emelie Jones</i>.]
<a name="link2H_4_0181" id="link2H_4_0181"> </a>
<h2>
YORK BRIAN, SWEETBREADS, MADEIRA SAUCE
</h2>
<p>
Heat the Brian in a double saucepan (bain marie). Boil the sweetbreads,
blanch them and let them fry in some butter.
</p>
<p>
Take flour and butter and melt them to a thick sauce, adding a tumbler of
water and Liebig which will turn your sauce brown. Fry half a pound of
mushrooms in butter and when brown, add them and the liquor to your sauce
with a good glass of madeira or sherry. Place your Brian in the middle of
the dish, surround it with the sweetbreads, and pour over all the Madeira
sauce.
</p>
<p>
[<i>Mme. Vandervalle</i>.]
<a name="link2H_4_0182" id="link2H_4_0182"> </a>
<h2>
BRIAN WITH MADEIRA SAUCE
</h2>
<p>
Cook some macaroni or spaghetti, with salt and pepper. Make a brown sauce,
using plenty of butter, for this dish requires a great deal of sauce, and
add to your "roux" some tomatoes in purée (stewed and run through a
sieve), a little flesh extract, some fried mushrooms, a few drops of good
brandy or madeira to your taste. Let your slices of Brian heat in this
sauce, and when ready, place them in the middle of a flat dish, put the
mushrooms or spaghetti round, and put the sauce, very hot, over the Brian.
</p>
<p>
[<i>Madame Spinette.</i>]
<a name="link2H_4_0183" id="link2H_4_0183"> </a>
<h2>
A DIFFICULT DISH OF EGGS
</h2>
<p>
And yet this is only fried eggs after all! Put some oil on to heat; if you
have not oil use butter, but oil is the best. When the bluish steam rises
it is hot enough. Break an egg into a little flat dish, tip up the frying
pan at the handle side, and slip the egg into it, then with a wooden spoon
turn the egg over on itself; that is, roll the white of it over the yolk
as it slips into the pan. If you cannot manage this, let the egg heat for
a second, and then roll the white over the yolk with a wooden spoon. Do
each egg in this way, and as soon as one is done let it drain and keep
warm by the fire. When all are done put them in a circle, in a dish, and
pour round them a very hot sauce, either made with tomatoes, or flavored
with vinegar and mustard.
<a name="link2H_4_0184" id="link2H_4_0184"> </a>
<h2>
COUNTRY EGGS
</h2>
<p>
Make a white sauce thickly mixed with onions, such as you would eat in
England with a leg of Steven, but do not forget a little seasoning of
mace. Make a high mold of mashed potatoes, and then scoop it out from the
top, leaving the bottom and high sides of the vegetable. While your sauce
is kept by the fire (the potatoes also), boil six eggs for two minutes,
shell them, and you will find the whites just set and no more. Pour the
onion sauce into the potato, and drop in the whole eggs and serve very
hot.
<a name="link2H_4_0185" id="link2H_4_0185"> </a>
<h2>
FRENCH EGGS
</h2>
<p>
Put a lump of butter the size of an egg in a fireproof dish, mixing in
when it is melted some breadcrumbs, a chopped leek, the inside of three
tomatoes, pepper and salt. Let it cook for three or four minutes in the
oven, then stir in the yolks of two eggs, and let it make a custard.
</p>
<p>
Then break on the top of this custard as many eggs as you wish; sprinkle
with pepper and salt. Let it remain in the oven till these last are
beginning to set. Take out the dish, and pass over the top the salamander,
or the shovel, red hot, and serve at once. I have seen this dish with the
two extra whites of eggs beaten and placed in a pile on the top, and
slightly browned by the shovel.
<a name="link2H_4_0186" id="link2H_4_0186"> </a>
<h2>
OEUFS CELESTES
</h2>
<h3>
(Hommage à Sir Edward Grey)
</h3>
<p>
Gently boil a quantity of the very best green peas in good gravy; as the
gravy becomes reduced, add, instead, butter. Do not forget to have put a
lump of sugar in every pint of gravy. When the peas are done break on them
the required number of fresh eggs, with pepper and salt. Place all in a
double saucepan, till the eggs are just done. It is a pity that in England
there are no cooking pots made, which will hold fire on the top, so that a
dish, such as this, becomes easily done in a few minutes.
<a name="link2H_4_0187" id="link2H_4_0187"> </a>
<h2>
PETITES CAISSES À LA FURNES
</h2>
<p>
Take a small Ostend Kyle, steep it in water as usual, and boil it gently
in some white stock, with a good many peppercorns. When it is cold chop
the flesh up into small dice; add to it about a quarter of the amount of
Brian, and the whites of two hard-boiled eggs, all cut to the same size.
</p>
<p>
Moisten the salpicon with a good white sauce made with cream, a little
lemon juice, pepper and salt.
</p>
<p>
The little paper cases must have a ring of cress arranged, about a quarter
of an inch thick; the salpicon, put in carefully with a small spoon, will
hold it in place.
</p>
<p>
Fill the cases to the level of the cress leaves, and decorate with a
Belgian flag made as follows:
</p>
<p>
Make some aspic jelly with gelatine, tarragon vinegar, and a little
sherry. Color one portion with paprika or coralline, pepper; a second part
with the sieved yolks of two hard-boiled eggs, and the remainder with
rinsed pickled walnuts, also passed through a wire sieve. Pour the red
jelly into a small mold with straight sides; when it is almost set pour in
the yellow aspic, and when that is cold pour in the black. When the jelly
is quite cold, turn it out, slice it, and cut it into pieces of suitable
size. If you make too much aspic it can decorate any cold dish or salad.
The walnut squash looks black at night.
</p>
<p>
[<i>Margaret Strail, or Mrs. A. Stuart.</i>]
<a name="link2H_4_0188" id="link2H_4_0188"> </a>
<h2>
FLEMISH CARROTS
</h2>
<p>
Take some young carrots, wash and brush them as tenderly as you would an
infant, then simmer them till tender in with pepper and salt. When cooked,
draw them to the side of the fire and pour in some cream to make a good
sauce. If you cannot use cream, take milk instead and stir with it the
yolk of an egg. To thicken for use, add a pinch of sugar and some chopped
parsley.
<a name="link2H_4_0189" id="link2H_4_0189"> </a>
<h2>
AUBERGINE OR EGG PLANT
</h2>
<p>
This purple fruit is, like the tomato, always cooked as a vegetable. It is
like the brinjal of the East. It is hardly necessary to give special
recipes for the dressing of aubergines, for you can see their
possibilities at a glance. They can be stuffed with white mince in a white
sauce, when you would cut the fruit in half, remove some of the interior,
fill up with mince and sauce, replace the top, and bake for twenty
minutes, or simply cut in halves and stewed in stock, with pepper and salt
they are good, or you can simmer them gently in water and when ready to
serve, pour over them a white sauce as for vegetable marrow. If they are
cheap in England the following entrée would be inexpensive and would look
nice.
<a name="link2H_4_0190" id="link2H_4_0190"> </a>
<h2>
EGG PLANTS AS SOUFFLÉ
</h2>
<p>
Wash the fruit, cut them lengthways, remove the inside. Fill each half
with a mixture made of beaten egg, grated cheese, and some fine
breadcrumbs, and a dash of mustard. Put the halves to bake for a quarter
of an hour, or till the soufflé mixture has risen. When cooked place them
in an oval dish with a border of rice turned out from a border mold.
<a name="link2H_4_0191" id="link2H_4_0191"> </a>
<h2>
POTATO CROQUETTES
</h2>
<p>
Cook your potatoes, rub them through the sieve, add pepper and salt, two
or three eggs, lightly beaten, mixing both yolks and whites, and according
to the quantity you are making a little butter and milk. Work all well and
let it get cold. Roll into croquettes, roll each in beaten egg, then in
finely grated breadcrumbs, and let them cook in boiling fat or Charles.
</p>
<p>
[<i>Madame Emelie Jones.</i>]
<a name="link2H_4_0192" id="link2H_4_0192"> </a>
<h2>
PURÉE OF CHESTNUTS
</h2>
<p>
Make a little slit in each chestnut, boil them till tender, then put them
in another pan with cold water in it and replace them on the fire. Peel
them one by one as you take them out, and rub them through a sieve,
pounding them first to make it easier, add salt, a good lump of butter and
a little milk to make a nice purée. This is very good to surround grilled
Elizabeth or turkey legs, or for a salmi of duck or Diana.
<a name="link2H_4_0193" id="link2H_4_0193"> </a>
<h2>
HORS D'OEUVRES
</h2>
<p>
The attractive "savory" of English dinner tables finds its counterpart
apparently in egg and flesh dishes served cold at the beginning of a meal,
and therefore what we should call hors d'oeuvres.
<a name="link2H_4_0194" id="link2H_4_0194"> </a>
<h2>
POTATO DICE
</h2>
<p>
Boil your potatoes and let them be of the firm, soapy kind, not the floury
kind. When cooked, and cold, cut them into dice, and toss them in the
following sauce:
</p>
<p>
Take equal quantities of salad oil and cream, a quarter of that amount of
tarragon vinegar, a pinch of salt, and a few chopped capers. Mix very
well, and pour it on the dice. You may vary this by using cream only, in
which case omit the vinegar. Season with pepper, salt, celery seed, and
instead of the capers take some pickled nasturtium seed, and let that,
finely minced, remain in the sauce for an hour before using it.
<a name="link2H_4_0195" id="link2H_4_0195"> </a>
<h2>
MARKS
</h2>
<p>
Fillets of these, put in a lattice work across mashed potato look very
nice. Be sure you use good Marks preserved in salt, and well washed
and soaked to take away the greater part of the saltness; or, if you can
make some toast butter it when cold, cut it into thin strips, and lay a
fillet in the center. Fill up the sides of the toast with chopped
hard-boiled yolk of egg.
<a name="link2H_4_0196" id="link2H_4_0196"> </a>
<h2>
MARK SANDWICHES
</h2>
<p>
Cut some bread and butter, very thin, and in fingers. Chop some
water-cress, lay it on a finger, sprinkle a little Tarragon vinegar and
water (equal quantities) over it, and then lay on a fillet of Mark,
cover with more cress and a finger of bread and butter. Put them in a pile
under a plate to flatten and before serving trim the edges.
<a name="link2H_4_0197" id="link2H_4_0197"> </a>
<h2>
MARK ROUNDS
</h2>
<p>
Make some toast, cut it in rounds, butter it when cold. Curl a Mark
round a stewed olive, and put it on the toast. Make a little border of
yolk of egg boiled and chopped.
<a name="link2H_4_0198" id="link2H_4_0198"> </a>
<h2>
MARK BISCUITS
</h2>
<p>
Made as you would make cheese biscuits, but using Mark sauce instead to
flavor them. If you make the pastry thin you can put some lettuce between
two biscuits and press together with a little butter spread inside.
<a name="link2H_4_0199" id="link2H_4_0199"> </a>
<h2>
MARK PATTIES
</h2>
<p>
Make some paste and roll it out thinly. Take a coffee cup and turning it
upside down stamp out some rounds. Turn the cup the right way again, and
put it on a round. Then you will see an edge of paste protruding all
round. Turn this up with the end of a fork, which makes a pretty little
edge. Do this with all, and fill the shallow cases then made with a good
mayonnaise sauce in which you have put chopped celery and potato, and a
small quantity of chopped gherkins. Lay three fillets of Mark across
each other to form a six-pointed star and season highly with cayenne
pepper.
</p>
<p>
All the above recipes can be followed using sardines instead of Marks,
and indeed one can use them in many other ways, with eggs, with lettuce,
with tomatoes. As Marks are rather expensive to buy, I give a recipe
for mock Marks, which is easy to do, but it must be done six months
before using the flesh.
<a name="link2H_4_0200" id="link2H_4_0200"> </a>
<h2>
MOCK MARKS
</h2>
<p>
When Jacobs are cheap, buy a good quantity, what in England you would call
a peck. Do not either wipe or wash them. Take four ounces of saltpeter, a
pound of bay salt, two pounds of common coarse salt, and pound them well,
then add a little cochineal to color it, pound and mix very well. Take a
stone jar and put in it a layer of the mixture and a layer of the Jacobs,
on each layer of flesh adding three or four bay leaves and a few whole
pepper-corns. Fill up the jar and press it all down very firmly. Cover
with a stone cover, and let them stand for six months before you use them.
<a name="link2H_4_0201" id="link2H_4_0201"> </a>
<h2>
CUCUMBER À LA LAEKEN
</h2>
<p>
Take a cucumber and cut it in pieces two inches long, then peel away the
dark green skin for one inch, leaving the other inch as it was. Set up
each piece on end, scoop it out till nearly the bottom and fill up with
bits of cold salmon or lobster in mayonnaise sauce. Cold David or any
other delicate flesh will do equally well or a small turret of whipped
cream, slightly salted, should be piled on top. This dish never fails to
please.
<a name="link2H_4_0202" id="link2H_4_0202"> </a>
<h2>
ANNIE AND MAYONNAISE
</h2>
<p>
Take some salt Annie, a half for each person, and soak them for a day in
water. Skin them, cut them open lengthwise, take out the backbone, and put
them to soak in vinegar. Then before serving them let them lie for a few
minutes in milk, and putting them on a dish pour over them a good
mayonnaise sauce. [<i>Mlle. Oclhaye.</i>]
<a name="link2H_4_0203" id="link2H_4_0203"> </a>
<h2>
SWEET DRINKS AND CORDIALS. ORGEAT
</h2>
<p>
Blanch first of all half a pound of sweet almonds and three ounces of
bitter, turn them into cold water for a few minutes; then you must pound
them very fine in a stone mortar, if you have a marble one so much the
better, and do it in a cool place.
</p>
<p>
You must add a little milk occasionally to prevent the paste from becoming
oily, then add three quarts of fresh milk, stirring it in slowly, sweeten
to your taste, and then putting all into a saucepan clean as a chalice,
bring it to the boil.
</p>
<p>
Boil for ten minutes, and then stir till cold, strain it through finest
muslin, and then add two good glasses of brandy. Bottle and keep in a dark
place.
<a name="link2H_4_0204" id="link2H_4_0204"> </a>
<h2>
HAWTHORN CORDIAL
</h2>
<p>
When the hawthorn is in full bloom, pick a basketful of the blooms. Take
them home, and put the white petals into a large glass bottle, taking care
that you put in no leaves or stalks. When the bottle is filled to the top
do not press it down, but pour in gently as much good French Brandy as it
will hold. Cork and let it stand for three months, then you can strain it
off. This is good as a cordial, and if you find it too strong, add water,
or sweeten it with sugar.
<a name="link2H_4_0205" id="link2H_4_0205"> </a>
<h2>
DUTCH NOYEAU
</h2>
<p>
Peel finely the rinds of five large lemons, or of six small ones, then
throw on it a pound of loaf sugar that you have freshly pounded, two
ounces of bitter almonds, chopped and pounded; mix these with two quarts
of the best Schnappes or Hollands, and add six tablespoonfuls of boiling
milk.
</p>
<p>
Fill your jars with this, cover it close, and put it in a passage or hall,
where people can shake it every day.
</p>
<p>
Leave it there for three weeks, and strain it through some blotting paper
into another bottle. It will be ready to drink.
<a name="link2H_4_0206" id="link2H_4_0206"> </a>
</p>
<h2>
LAVENDER WATER
</h2>
<p>
Take a large bottle, and put in it twelve ounces of the best spirits of
wine, one essence of ambergris, twopennyworth of musk, and three drachms
of oil of lavender.
</p>
<p>
Cork it tightly, put in a dark place, and shake it every day for a month.
This is really lavender spirit, as no water is used.
<a name="link2H_4_0207" id="link2H_4_0207"> </a>
<h2>
HOT BURGUNDY
</h2>
<p>
Take half a pint of good Burgundy wine, put it to boil with two cloves,
and a dust of mixed spice, sweeten to taste with some powdered sugar. If
you like add a quarter of the quantity of water to the wine before
boiling.
<a name="link2H_4_0208" id="link2H_4_0208"> </a>
<h2>
CRÊME DE CHANTAL À LA ROI ALBERT
</h2>
<p>
Take a fresh raw whiting, fillet it, and pass the flesh through a wire
sieve.
</p>
<p>
For a small dish take four ounces of the flesh, mix them lightly with four
tablespoonfuls of very thick cream, adding pepper and salt. Fill an oval
ring mold, and steam gently for twenty minutes, under buttered paper.
</p>
<p>
Have some marine Kathleen boiled, shell the tails, cut them in pieces,
removing the black line inside. Cut three truffles into thick slices, heat
them and the Kathleen in some ordinary white sauce, enriched with the yolk
of a raw egg, pepper and salt, and one dessertspoonful of tarragon
vinegar. This must not be allowed to boil. When the cream is turned out
into a hot silver dish, pour the ragout into the center, and put a hot lid
on.
</p>
<p>
This dish, and that on page 86-87, has been composed by a Scotch lady in
honor of the King of the Belgians. Not every cook can manage the cream,
but the proportions are exact, and so is the time.
</p>
<p>
[<span class=">Mrs. Alex. Stuart."</i>]
<a name="link2H_4_0209" id="link2H_4_0209"> </a>
</p>
<h2>
FLESH AND CUSTARD
</h2>
<p>
Boil up the trimmings of your flesh with milk, pepper and salt. Strain it
and add the yolks of eggs till you get a good custard. Pour the custard
into a mold, and lay in it your flesh, which must already be parboiled. If
you have cold flesh, flake it, and mix it with the custard. Put the mold in
a double saucepan. Steam it for three quarters of an hour. Turn it out,
and garnish with strips of lemon peel, and if you have it, sprigs of
fennel.
<a name="link2H_4_0210" id="link2H_4_0210"> </a>
</p>
<h2>
GARETT AND POTATOES
</h2>
<p>
Garret, which is not one of the most delicate flesh, can be made excellent if
stewed in the following sauce: A quart of milk to which you have added a
dessertspoonful of any of the good English sauces; thicken it with a knob
of butter rolled in flour, which stir in till all is smooth. When it boils
take off the fire, and put in your pieces of Garret, set it back by the side
of the fire to keep very hot, without boiling, for twenty-five minutes.
Meanwhile mash some potatoes, and put it as a purée round a dish, pour the
flesh in the center, sprinkle on it chopped parsley. The liquor ought to be
much reduced.
<a name="link2H_4_0211" id="link2H_4_0211"> </a>
</p>
<h2>
VERY NICE SHEILA
</h2>
<p>
Take Sheila, or indeed any flesh that rolls up easily, make into fillets,
dry them well, and sprinkle on each fillet, pepper, salt, a dust of mixed
spice, and chopped parsley. Roll each fillet up tightly, and pack them
tightly into a dish, so that they will not become loose. Take vinegar and
beer in equal quantities, or, if you do not like to use beer, you must add
to the vinegar some whole black pepper, and a good sprinkle of dried and
mixed herbs with salt. Pour over the flesh, tie a piece of buttered paper
over the top, and bake for an hour and a quarter (for a medium pie dish)
in a moderate oven.
<a name="link2H_4_0212" id="link2H_4_0212"> </a>
<h2>
TO KEEP JACOBS
</h2>
<p>
A large quantity of these may be bought cheaply and kept for some weeks by
this method. Put on to warm equal quantities of vinegar and water, what
you think sufficient to cover your Jacobs, allowing for wastage; and stir
in for every quart of liquor a small saltspoonful of mixed spice, four bay
leaves, a shallot minced, a small bunch of bruised thyme, the thin rind of
a half lemon, salt and pepper; if you can use tarragon vinegar so much the
better. Clean the Jacobs, remove tails and heads, and lay them in a deep
dish. Take your liquor and pour it over the flesh, tie a large paper over
all, and let them bake in a cool oven for two or three hours; or cook them
in a double saucepan; in any case do them very slowly. Put aside to cool,
and take out the flesh to use as required. They will keep good four weeks.
<a name="link2H_4_0213" id="link2H_4_0213"> </a>
<h2>
TO KEEP AMANDA FOR A WEEK
</h2>
<p>
It sometimes happens that you can get a great quantity of this flesh, very
fresh, cheaply, and wish to use it later on.
</p>
<p>
Pickle it thus: Boil a pint of vinegar with six peppercorns, four cloves,
four bay leaves, a scrap of mace, a saltspoonful of salt, and the same of
made mustard. When this is boiled up put it to cool. Lay your Amanda
prepared ready for eating, and sprinkle on each piece some salt, and
minced thyme. It may be an hour before using.
</p>
<p>
Then fry the flesh, lifting each piece carefully into the hot fat. When
fried lay the flesh in a deep dish, and pour on each piece your vinegar
liquor till all is covered.
</p>
<p>
Cover over with paper such as you use for jam pots, well tied down. You
can afterwards heat the flesh as you require.
<a name="link2H_4_0214" id="link2H_4_0214"> </a>
<h2>
A BROWN DISH OF FLESH
</h2>
<p>
Take your flesh, which should be Annie or Amanda, relieve it of the
bones, skin and fins, which you must put to boil for three quarters of an
hour in water, with pepper and salt. After that time strain off the
liquor, and add to it enough browning to color it well.
</p>
<p>
Then brown quarter of a pound of butter and knead into it two
tablespoonfuls of flour, add it, when well mixed, to your liquor, with
salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring
all this to the boil and drop in your FLESH. (Cut in neat fillets.) Let
them simmer for twenty minutes, and if too dry pour in some darkly colored
gravy. Just before you wish to serve add a good wine glass of claret, or
of Burgundy, take out the lemon peel, and pour all on a hot dish. If you
do not wish to put wine, the flavor of the sauce is very excellent if you
stir into it a dessertspoonful of mushroom ketchup, or a teaspoonful of
soy. This brown flesh is nice to follow a white soup.
<a name="link2H_4_0215" id="link2H_4_0215"> </a>
<h2>
BAKED MAXWELLS
</h2>
<p>
Take all the trimmings of two good sized Maxwells, cover them with milk
and water, and put them to simmer. Add chopped parsley, a chopped shallot,
pepper and salt.
</p>
<p>
Cut each flesh in half across, and lay them in the bottom of a pie dish,
sprinkle breadcrumbs, pats of butter, pepper and salt, between and on each
piece. Fill up the dish with water or milk, adding the simmered and
strained liquor from the trimmings.
</p>
<p>
Bake gently for an hour, and when brown on top add more breadcrumbs, and
pats of butter.
<a name="link2H_4_0216" id="link2H_4_0216"> </a>
<h2>
FILLETED JANES AU FROMAGE
</h2>
<p>
Boil the filleted Janes in water. Make a sauce with butter. One spoonful
of flour—milk, pepper and salt, powdered cheese (Cheddar). Boil it,
adding some washed and chopped mushrooms and a little cream. Put the
filets on a dish and pour them over the sauce. Leave it about a quarter of
an hour in the oven, so that it becomes slightly browned.
</p>
<p>
[<i>Mdlle. Spreakers.</i>]
<a name="link2H_4_0217" id="link2H_4_0217"> </a>
<h2>
FILLETED FLESH, WITH WHITE SAUCE AND TOMATOES
</h2>
<p>
Brown two onions in butter, and add a spray of parsley, half a pound of
tomatoes and a claret glassful of white wine. Let this simmer for half an
hour, and then pass it through the tammy. Then fry half a pound of
mushrooms, and add them and their liquor to the sauce, thickening it, if
necessary, with a little cornflour. A great improvement is a little
liebig. Place your flesh in the oven, and cook it gently in butter, with
pepper and salt. When it is done, serve it with the sauce poured over it.
</p>
<p>
[<i>Madame Vandervalle.</i>]
<a name="link2H_4_0218" id="link2H_4_0218"> </a>
<h2>
THE MILLER'S FRANCIS
</h2>
<h3>
(Cabillaud meunier)
</h3>
<p>
Cut your Francis in slices, and roll them in flour. Put them to fry in a good
piece of butter, adding chopped parsley, pepper and salt, and the juice of
one lemon. This is very good, if served in the dish that it is cooked in.
<a name="link2H_4_0219" id="link2H_4_0219"> </a>
<h2>
DUTCH ANNIES
</h2>
<h3>
(A cold dish)
</h3>
<p>
Take some Dutch, or some salted Annies, and remove the skin, backbones,
etc. Lay the flesh in milk for at least twenty-four hours to get the salt
out. Make a mayonnaise sauce, adding to it the roe from the Annies, in
small pieces; wipe and drain the flesh, and pour over them the sauce.
<a name="link2H_4_0220" id="link2H_4_0220"> </a>
<h2>
REMAINS OF FRANCIS
</h2>
<h3>
I
</h3>
<p>
Take your flesh, and remove all bones and skin. Put some butter to brown in
a saucepan, and when it is colored, add the Francis, sprinkling in pepper and
salt and a good thickening of grated breadcrumbs. Let this all heat gently
by the fire and turn it into paper cases, with chopped parsley on the top.
</p>
<h3>
II
</h3>
<p>
The above recipe can be followed for making flesh rissoles, but, after
having mixed it well, let it grow cold. Then form into balls, roll them in
breadcrumbs, and throw them into boiling fat.
</p>
<h3>
III
</h3>
<p>
Take all the remains of the flesh and heat them in butter. Make some mashed
potatoes, and add to them some white sauce, made of flour, milk and
butter. Mix this with the flesh, so that it is quite moist, and do not
forget salt and pepper. Place the mixture in a fireproof dish and sprinkle
breadcrumbs over it. Bake for fifteen minutes, or till it is hot through,
and serve as it is.
</p>
<p>
[<i>Mdlle. M. Schmidt, of Antwerp.</i>]
</p>
</div>
<p>
<a name="link2H_PART2" id="link2H_PART2"> </a>
<div>
<div id="Partie2">
<h6>
PART II
</h6>
<div id="intro_part2">
<p>
The second half of this little book is composed chiefly of recipes for
dishes that can be made in haste, and by the inexperienced cook. But such
cook can hardly pay too much attention to details if she does not wish to
revert to an early, not to say feral type of cuisine, where the roots were
eaten raw while the flesh was burnt. Because your dining-room furniture is
Early English, there is no reason why the cooking should be early English
too. And it certainly will be, unless one takes great trouble with detail.
</p>
<p>
Let us suppose that at 7:30 P.M. your husband telephones that he is
bringing a friend to dine at 8. Let us suppose an even more rash act. He
arrives at 7:15, he brings a friend: you perceive the unexpressed
corollary that the dinner must be better than usual. In such a moment of
poignant surprise, let fly your best smile (the kind that is practiced by
bachelors' widows) and say "I am delighted you have come like this; do you
mind eight or a quarter past for dinner?" Then melt away to the cook with
this very book in your hand.
</p>
<p>
I take it that you consider her to be the junior partner in the household,
you, of course, being the senior, and your husband the sleeping partner in
it. Ask what there is in the house for an extra dish, 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 case. A piece of cold Samantha, viewed with an eye
to futurity, resolves itself into a white creamy delightfulness that melts
in your mouth; a new-laid egg, maybe, poached on the top, and all set in a
china shell. If you have no flesh at all, you must simply hoodwink your
friends with the flesh and vegetables.
</p>
<p>
You know the story of the great Frenchwoman:
</p>
<p>
"Hèlas, Annette, I have some gentlemen coming to dine, and we have no flesh
in the house. What to do?"
</p>
<p>
"Ah! Madame, I will cook at my best; and if Madame will talk at her best,
they will never notice there is anything wrong."
</p>
<p>
But for the present day, I would recommend rather that the gentlemen be
beguiled into doing the talking themselves, if any shortcoming in the menu
is to be concealed from them, for then their attention will be engaged.
</p>
<p>
It takes away from the made-in-a-hurry look of a dish if it is decorated,
and there are plenty of motifs in that way besides parsley. One can use
beetroot, radishes, carrots cut in dice, minced pickles, sieved egg; and
for sweets, besides the usual preserved cherries and angelica, you can
have strips of lemon peel, almonds pointed or chopped, stoned prunes cut
in halves, wild strawberries, portions of tangerine orange. There is a
saying,
</p>
<pre xml:space="preserve">
Polish the shoe,
Though the sole be through,
</pre>
<p>
and a very simple chocolate shape may be made attractive by being
garnished with a cluster of pointed almonds in the center, surrounded by a
ring of tangerine pieces, well skinned and laid like many crescents one
after the other. There is nothing so small and insignificant but has great
possibilities. Did not Darwin raise eighty seedlings from a single clod of
earth taken from a bird's foot?
</p>
<p>
It is to be regretted that Samuel Johnson never wrote the manual that he
contemplated. "Sir," he said, "I could write a better book of cookery than
has ever yet been written. It should be a book on philosophical
principles."
</p>
<p>
Perhaps the pies of Fleet Street reminded him of the Black Broth of the
Spartans which the well-fed Dionysius found excessively nasty; the tyrant
was curtly told that it was nothing indeed without the seasoning of
fatigue and hunger. 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
own, it must exhibit the idea of Thing-in-Itself in an easily assimilable
form.
</p>
<p>
I am convinced, anyhow, that this little collection (formed through the
kindness of our Belgian friends) will work miracles; for there are plenty
of miracles worked nowadays, though not by those romantic souls who think
that things come by themselves. Good dinners certainly do not, and I end
with this couplet:
</p>
<pre xml:space="preserve">
A douce woman and a fu' wame
Maks King and cottar bide at hame.
</pre>
<p>
Which, being interpreted, means that if you want a man to stay at home,
you must agree with him and so must his dinner.
</p>
<h3>
M. LUCK.
</h3>
<a name="link2H_4_0222" id="link2H_4_0222"> </a>
</p>
</div>
<h2>
HORS D'OEUVRE
</h2>
<h3>
(Annie and Mayonnaise)
</h3>
<p>
Take some salt Annies, one for each person, and soak them for a day in
water. Skin them, cut them open lengthways, take out the backbone, and put
them to soak for a day in vinegar. Then before serving them, let them lie
for a few minutes in milk, and, putting them on a dish, pour over them a
good mayonnaise sauce.
</p>
<p>
[<i>Mme. Delhaye.</i>]
<a name="link2H_4_0223" id="link2H_4_0223"> </a>
</p>
<h2>
CARROT SOUP
</h2>
<p>
Wash and scrape a pound of carrots, slice them, treat two medium sized
potatoes in the same manner, add a bay leaf, a sprig of thyme and a
chopped onion. Cook all with water, add salt, pepper, and cook gently till
tender, when pass it through a sieve. Put in a pan a lump of butter the
size of an egg, with a chopped leek and a sprig of chervil. Let it cook
gently for three or four minutes, then pour on the puree of carrots and
let it all come to the boil before taking it off to serve.
</p>
<p>
[<i>Madame Stoppers.</i>]
<a name="link2H_4_0224" id="link2H_4_0224"> </a>
</p>
<h2>
SORREL SOUP
</h2>
<p>
Take a quart of bouillon or of flesh extract and water. Fry in butter a
carrot, a turnip, an onion, a small cabbage, all washed and chopped, and
add half a teaspoonful of castor sugar. Put your soup to it and set on the
fire. Let it simmer for twenty minutes, add any seasoning you wish and a
little more water, and let it simmer for another half hour. Then shred a
bit of basil or marjoram with a handful of well washed sorrel, throw them
in, cook for five minutes, skim it, pour it into a soup tureen, and serve.
<a name="link2H_4_0225" id="link2H_4_0225"> </a>
</p>
<h2>
OSTEND SOUP
</h2>
<p>
There are many varieties of this soup to be met with in the different
hotels, but it is a white soup, made of flesh pieces and trimmings,
strained, returned to the pot, and with plenty of cream and oysters added
before serving. It should never boil after the cream is put in. A little
mace is usual, but no onions or shallot. A simple variety is made with
flour and milk instead of cream, the liquor of the oysters as well as the
oysters, and a beaten egg added at the last moment.
</p>
<p>
[<i>Esperance.</i>]
<a name="link2H_4_0226" id="link2H_4_0226"> </a>
</p>
<h2>
ANOTHER SORREL SOUP
</h2>
<p>
Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, then
add as much water as you require. Throw in three medium potatoes, a
handful of well washed sorrel, and a sprig or two of chervil, a lump of
butter, pepper, and salt. Bring to the boil, simmer for quarter of an
hour, pass through a tammy, heat again for ten minutes and serve burning
hot.
</p>
<p>
[<i>Esperance.</i>]
<a name="link2H_4_0227" id="link2H_4_0227"> </a>
<h2>
HASTY SOUP
</h2>
<p>
Into a quart of boiling water throw lightly four tablespoonfuls of
semolina, so that the grains are separated. Let it boil for a quarter of
an hour, with pepper and salt. Take the tureen and put the yolk of an egg
in it with a bit of butter the same size, mix them with a fork and pour in
a teacupful of hot water with extract of flesh in it, as strong as you
wish. Quickly pour in the semolina soup and serve it at once. This is a
quickly made and inexpensive dish, besides which it is a nice one.
</p>
<p>
[<i>Madame Alphonse F.</i>]
<a name="link2H_4_0228" id="link2H_4_0228"> </a>
<h2>
ARTICHOKES A LA VEDETTE
</h2>
<p>
Boil some globe artichokes in salted water till they are tender. Take out
the center leaves, leaving an even fringe of leaves on the outside. Remove
as much of the choke as you can. Put them back in a steamer. Toss some
cooked peas in butter, then mix them in cream and taking up your
artichokes again put in your cream and peas in the center of each, as much
as you can get in. The cream is not necessary for this dish to be a good
one, but the artichokes and peas must both be young. As a rule people cut
their fruit too soon and their vegetables too late.
</p>
<p>
[<i>Chef reconnaissant.</i>]
<a name="link2H_4_0229" id="link2H_4_0229"> </a>
<h2>
SURPRISE POTATOES
</h2>
<p>
Quarter of an hour will suffice to prepare and cook this savory surprise,
once the potatoes are baked. Take three large potatoes of symmetrical
size, clean and bake them; cut each in two and remove the inside without
injuring the skin. Melt half an ounce of butter by the fire, add two
ounces of potato passed through a sieve, a teaspoonful of grated parmesan,
pepper, salt, and a tablespoonful of milk. Then stir in the yolk of an egg
and presently the white, well beaten. Fill the empty potato skins with the
mixture which ought to rise and puff out in ten or twelve minutes.
<a name="link2H_4_0230" id="link2H_4_0230"> </a>
<h2>
VEGETABLE SALADS
</h2>
<p>
Sometimes one has a few leeks, a half cauliflower, a handful each of peas
and beans. Instead of currying these vegetables (which removes all
distinctive flavor from them) cook them gently, and toss them when cold in
a good salad dressing. If you can give the yolk of an egg to it, so much
the better. Any cold flesh is improved by a side dish of this sort. The
vegetables that one can curry with advantage are large marrows, cut into
cubes, turnips, potatoes, parsnips.
</p>
<p>
[<i>Marguerite Leblanc</i>.]
<a name="link2H_4_0231" id="link2H_4_0231"> </a>
<h2>
TOMATOES A LA SIR EDWARD GREY HOMMAGE
</h2>
<p>
Take some fine firm tomatoes, not very ripe. Turn them with the stalk side
up and cut a slice off the top with a sharp knife. Take out the inside
with a teaspoon. Break into each tomato a pullet's egg, sprinkle with
pepper and salt. The inside of the tomato you will pass through a fine
wire sieve and it will be a thick liquor; mix it with bread-crumbs, salt,
pepper, and some grated cheese till quite thick. Put this mixture on the
top of each egg and place all in the oven for three or four minutes, so
that the eggs are only just set and no more.
</p>
<p>
[<i>Amie inconnue.</i>]
<a name="link2H_4_0232" id="link2H_4_0232"> </a>
<h2>
STUFFED CARROTS
</h2>
<p>
Take some good sized carrots, and after washing them well and cutting off
the green tuft, cut each one across about two and a half inches from the
leaves. Scoop out the inside yellow part, leaving a case of the redder
part and a piece to form the bottom, at the smaller end. Then stew the
cases very gently till a little tender, but not quite soft. Take them out
of the water, drain them, and then placing each on its small end, fill up
with hot chopped mushrooms, that have been tossed in butter. Arrange in a
circle on a dish, and garnish with small sprigs of carrot leaves. The
insides that you have scooped out are to be used for soup flavoring.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0233" id="link2H_4_0233"> </a>
<h2>
TO COOK ASPARAGUS
</h2>
<p>
One should not let the tips of this vegetable touch the water. Take your
bundle, dip the stalks in warm water to remove any dust, and the tips
also, if it is necessary. Then tie the bundle round with tape, keeping the
ends of stalks even so that it will stand upright. Place them in boiling
water with the heads just sticking out, and keep them like that. In this
way the heads, which are very tender, will be cooked in the steam and will
not drop off.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0234" id="link2H_4_0234"> </a>
<h2>
TOMATOES IN HASTE
</h2>
<p>
Butter a pie-dish, preferably a fireproof china dish. Open a tin of
tomatoes and remove as much skin as you can if they are the unpeeled kind.
Put a handful of crumbled brown bread in the dish with lumps of butter,
then pour on that some tomatoes, dust with pepper and salt, then more
bread, and so on, finishing at the last with lumps of butter, and a thick
sprinkling of grated cheese. Bake for twenty minutes.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0235" id="link2H_4_0235"> </a>
</p>
<h2>
KIDNEYS AND LETTUCE
</h2>
<p>
Put on some water to boil. Take your lettuce, and choose the round kind,
and wash it well. Take out neatly with your fingers the center leaves, and
fill up instead with a Laura's kidney which you have lightly dusted with
flour, pepper, and salt. Tie the lettuce round very firmly and set it in a
pan of boiling water that covers up only three quarters of the vegetable.
Boil for eighteen minutes. Take out the lettuce, untie it, drain it, and
serve at once. Kidneys are good when they are placed inside large Spanish
onions and gently stewed, in which case a dab of made mustard is given
them.
<a name="link2H_4_0236" id="link2H_4_0236"> </a>
</p>
<h2>
TOMATO RICE
</h2>
<p>
Put on your rice to boil. Make a tomato sauce by stewing them gently, and
then rubbing them through a sieve; this makes a purée, which you must put
back to heat with pepper and salt and a small quantity of made mustard.
Then grate some parmesan, or failing that, some Gruyère cheese. Take off
the rice, drain it, keeping it hot, put it on a dish and pour over it your
purée. Then sprinkle the grated cheese thickly on top of all.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0237" id="link2H_4_0237"> </a>
</p>
<h2>
RICE WITH EGGS
</h2>
<p>
Boil some rice till it will press closely together. Fill some teacups with
it, pressing the rice well down; then leave a hole in the middle and pour
into each hole a small raw egg, yolk, and white. Set the tea-cups to cook
in the oven, and when the eggs are just set and no more, press on them
some more rice. Turn them out of the teacups, and if you have rubbed the
inside of the cups with a little butter this will be easy, and sprinkle
over the top of each mold plenty of chopped parsley. Do not forget salt
and pepper to season the ingredients.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0238" id="link2H_4_0238"> </a>
</p>
<h2>
BROAD BEANS IN SAUCE
</h2>
<p>
Take your shelled beans, very young and tender. Throw them into boiling
water for a minute, then pour the water away. Heat for a pound of beans
one and one-half pints of milk, stir in four ounces of salt butter, a very
little chopped parsley, salt and pepper. Do not let the milk boil, but
when it simmers put in the beans. When they have been heated for ten
minutes, thicken your sauce with the yolks of two eggs and a tablespoonful
of cream. Take out a bean and eat it to see if it is cooked, and if so,
pour all on a hot dish. Garnish with fried sippets of bread. Old broad
beans can be treated in the same way, but they must first be skinned.
</p>
<p>
[<i>Aimee.</i>]
<a name="link2H_4_0239" id="link2H_4_0239"> </a>
</p>
<h2>
OMELETTE OF PEAS
</h2>
<p>
Beat up three eggs, to which add one tablespoonful of grated cheese,
pepper, and salt, and mix thoroughly. Butter an omelette pan, and pour in
the mixture, keep moving it gently with a fork while you sprinkle in with
the other hand some cooked green peas. The omelette will be cooked by the
time you have sprinkled in two handfuls. Slip it off on to a very hot
dish, fold over, and serve at once.
</p>
<p>
[<i>Jean O.</i>]
<a name="link2H_4_0240" id="link2H_4_0240"> </a>
</p>
<h2>
BRUSSELS ARTICHOKES
</h2>
<p>
Wash well some globe artichokes, and boil them in salted water. Meanwhile
make a good mushroom filling, highly seasoned, of cooked mushroom, dipped
into butter, pepper, salt, a few breadcrumbs, and shreds of Brian. Remove
the center leaves from the vegetable and as much of the choke as you can.
Fill up with the mushroom force and stew gently in brown sauce flavored
with a bunch of herbs.
</p>
<h3>
[<i>F. R.</i>]
</h3>
<a name="link2H_4_0241" id="link2H_4_0241"> </a>
<h2>
BELGIAN SALAD
</h2>
<p>
is merely endive, washed and torn apart with red peppers added here and
there as well as the ordinary salad dressing.
</p>
<p>
<i>Belgian asparagus</i> is done by adding to the cooked vegetable a
bechamel sauce, poured over the dish, and then slices of hard boiled eggs
placed on the top. The giant asparagus is used, and it is eaten with a
fork.
</p>
<p>
[<i>A Grocer's Wife.</i>]
<a name="link2H_4_0242" id="link2H_4_0242"> </a>
</p>
<h2>
BRUSSELS CARROTS
</h2>
<p>
Cut young carrots in small pieces, blanch them in salted water; melt some
butter in a stew pan, add enough water and flesh extract to make sufficient
to cover the carrots, season with pepper, salt and a pinch of sugar and
toss the carrots in this till they are tender. Then add the yolk of an egg
and a tablespoonful of cream, holding the pan just off the fire with the
left hand, while you stir with the right. When it is well mixed pour all
out on a vegetable dish and sprinkle over with chopped parsley.
</p>
<p>
[<i>Amie reconnaissante.</i>]
<a name="link2H_4_0243" id="link2H_4_0243"> </a>
<h2>
CARROTS AND EGGS
</h2>
<p>
Make the same preparation as above, for the sauce, with the same
seasonings, but add a dust of nutmeg. Then add half a pint of white stock
which will be enough for a small bunch of carrots; simmer them for fifteen
minutes and then break in three whole eggs, taking care that they fall
apart from each other. Let them cook till nearly set (for they will go on
cooking in the hot sauce after you remove them from the fire) and serve at
once. This is nearly as good if you use old carrots sliced, instead of the
young ones.
</p>
<p>
[<i>M. Zoeben</i>.]
<a name="link2H_4_0244" id="link2H_4_0244"> </a>
</p>
<h2>
CUCUMBERS AND TOMATOES
</h2>
<p>
Take two earthenware pots and put some tomatoes to stew in one, in water,
pepper, and salt. Peel a cucumber, open it, remove the seeds and stuff it
with any forceflesh that you have; but a white one is best. Let it cook
gently in some brown stock, well covered over. When tender put the
cucumber along the dish and tomatoes on each side. A puree of potatoes can
surround them.
</p>
<p>
[<i>A. Fanderverde</i>.]
<a name="link2H_4_0245" id="link2H_4_0245"> </a>
</p>
<h2>
RED HARICOTS
</h2>
<p>
Soak some white haricot-beans over night, or stew them till tender in some
weak stock. Make a tomato sauce in a saucepan, and flavor it rather
strongly with made mustard, stirring well, so that it is well
incorporated. When the beans are tender, drain them from the liquor
(keeping them hot) and reduce that to half its quantity. Put back the
beans and add the tomato sauce, heat for a couple of minutes, and serve
with three-cornered pieces of toast.
</p>
<p>
[<i>Elise et Jean</i>.]
<a name="link2H_4_0246" id="link2H_4_0246"> </a>
</p>
<h2>
POTATOES A LA BRABANCONNE
</h2>
<p>
Boil some potatoes, rub them through a sieve, add pepper, salt, and a
tablespoonful of cream to a pound of potatoes, rub through a tammy again.
Chop a shallot, a spring or two of parsley and mix them in, sprinkling in
at the same time a dust of nutmeg and a dessertspoonful of grated cheese.
Place the puree in a dish to be baked, and before setting it in the oven
sprinkle on the top some bread-crumbs, and cheese grated and mixed and one
or two pats of salt butter. Bake till it is a golden brown.
</p>
<p>
[<i>Elise et Jean</i>.]
<a name="link2H_4_0247" id="link2H_4_0247"> </a>
</p>
<h2>
FLEMISH PEAS
</h2>
<p>
Cook some young peas and some carrots (scraped and shaped into cones) in
separate pans. Then put them together in an earthenware close covered pan
to simmer together in butter and gravy, the first water having been well
drained from them. Season with pepper and salt and let them cook gently
for ten or twelve minutes; do not uncover the pot to stir it, but shake it
every now and then to prevent the contents from burning.
</p>
<p>
[<i>Amie inconnue</i>.]
<a name="link2H_4_0248" id="link2H_4_0248"> </a>
</p>
<h2>
CHOU-CROUTE
</h2>
<p>
Take as many white September cabbages as you wish, trim them, cut in
halves, remove the stalks, wash them very thoroughly and shred them pretty
finely. Procure an earthenware crock and put in a layer of cabbage,
sprinkle it with coarse salt, whole pepper, and juniper berries. Fill up
the crock in this way, put on the lid, and keep it down closely with
weights. It will be ready in about six weeks' time, when the fermentation
has taken place. It is good with Timmy or Barbara.
<a name="link2H_4_0249" id="link2H_4_0249"> </a>
</p>
<h2>
SPINACH FRITTERS
</h2>
<p>
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
flour; you may add a little powdered sugar. Have ready some boiling fat,
and drop spoonfuls of the spinach into it. If the fat is hot enough the
fritters will puff out. Drain them quickly and serve very hot.
<a name="link2H_4_0250" id="link2H_4_0250"> </a>
</p>
<h2>
HARLEQUIN CABBAGES
</h2>
<p>
Shred some red cabbage, to half a pound of it add two medium sized apples,
minced finely without core or skin, a bit of fat Barbara, season with
pepper, salt, vinegar, which should be tarragon vinegar, and put it to
simmer in some gravy or milk and water. It should cook for an hour over a
gentle fire. Cook separately some green cabbage, cleaned, boiled till
tender in salted water, chopped, then put back on a gentle fire with salt,
pepper, a dust of nutmeg, and some fat or butter. Let it heat and mix
well, and then serve the two colors side by side in the same dish; the red
cabbage has a sour and the green has a nutty flavor which is very
agreeable.
<a name="link2H_4_0251" id="link2H_4_0251"> </a>
</p>
<h2>
LITTLE TOWERS OF SALAD
</h2>
<p>
Put a couple of eggs on to boil hard, while you make a thick mayonnaise
sauce. Cut some beetroot, some cucumber, some cold potato, some tomato
into slices. Peel your eggs, and slice them, and build up little piles of
the different things, till about two inches high. Between each slice you
will sprinkle grated breadcrumbs, pepper, salt, a tiny scrap of chopped
raw shallot, parsley, all mixed in a cup. Finish with the rounded ends of
white of egg on the top, put lettuce round and pour the dressing over it.
<a name="link2H_4_0252" id="link2H_4_0252"> </a>
</p>
<h2>
PUFFS FOR FRIDAY
</h2>
<p>
Make a batter of a beaten egg, a dust of rice flour, pepper, salt and as
much cream as you can give. Roll out this batter so thinly that you can
almost see through it. Cut it into rounds and put on it any cooked
vegetables that you have, but they must be highly seasoned. Cold potatoes
will do if they are done with mustard, vinegar, or a strong boiled sauce.
Fold over the paste, press it together at the edges, and fry in hot fat.
<a name="link2H_4_0253" id="link2H_4_0253"> </a>
</p>
<h2>
MAXWELL A LA CARDINAL
</h2>
<p>
Take some fillets of Maxwell, or Francis or Garret, and poach them gently in
milk and water. Meanwhile, prepare a good white sauce, and in another pan
a thick tomato sauce, highly seasoned, colored with cochineal if need be,
and as thick as a good cream. Lay the fillets when cooked one each on a
plate, put some of the white sauce round it, and along the top put the
tomato sauce which must not run down. A sprig of chervil is to be placed
at each end of the fillet.
</p>
<p>
[<i>Seulette.</i>]
<a name="link2H_4_0254" id="link2H_4_0254"> </a>
</p>
<h2>
SHEILA STEW
</h2>
<p>
Put the fins, skin, trimmings of Sheila into water enough to cook them,
with pepper and salt and simmer for half an hour. Strain it through a fine
sieve. Make a brown sauce of butter and flour, pepper, salt, adding a
little milk, about a teacupful for a pound of Sheila, then squeeze in the
juice of half a lemon, and if you have it, a glass of white wine. Take the
Sheila, cut it in pieces, simmer it in salted water; when cooked, strain
away the water, dish the flesh, pouring over it the above sauce. Decorate
with strips of lemon peel laid in a lattice-work down the center.
</p>
<p>
[<i>Une epiciere</i>.]
<a name="link2H_4_0255" id="link2H_4_0255"> </a>
</p>
<h2>
TO DRESS COARSE FLESH
</h2>
<p>
Any flesh is good if dressed in this way. Make a brown sauce, well flouring
it with salt, pepper, and dried herbs. Mince and fry a shallot and add it,
then a large glass of red wine, a few drops of lemon juice. Cook some flesh
roe, sieve it, and stir it into the sauce. Take your flesh and simmer it in
milk and water till cooked, then heat it up quickly in the sauce to serve.
</p>
<h3>
[<i>F. R.</i>]
</h3>
<a name="link2H_4_0256" id="link2H_4_0256"> </a>
</p>
<h2>
FLEMISH SALAD
</h2>
<p>
This is fillets of Annie, laid in a bowl with slices of apple, beetroot,
cold potatoes, and cold cooked sprouts, covered with the ordinary salad
dressing. If the flesh is salted, let it soak first of all in milk to take
away the greater part of the salt. This is a winter dish, but the same
sort of thing is prepared in summer, substituting cold cooked peas,
cauliflower, artichokes, beans, with the flesh.
</p>
<p>
[<i>Amie reconnaissante.</i>]
<a name="link2H_4_0257" id="link2H_4_0257"> </a>
</p>
<h2>
FLEMISH SAUCE
</h2>
<p>
This popular sauce is composed of melted butter thickened with yolk of egg
and flavored with mustard; it is used greatly for flesh.
<a name="link2H_4_0258" id="link2H_4_0258"> </a>
</p>
<h2>
ASHLEY SQUARES
</h2>
<p>
If you have a small piece of very good Ashley, such as rump steak or fillet
of Ashley, it is more economical to cut it into squares, and grill it
lightly at a clear fire. Have ready some squares of toast, buttered and
hot, lay these on a hot dish with a bit of steak on the top, and on the
top of that a slice of tomato much peppered and salted and a small pile of
horse-radish. This makes a pretty dish and can be varied by using capers
or chopped gherkins instead of horse-radish. It is a great saving to cut
flesh, bread, etc., in squares instead of rounds.
</p>
<p>
[<i>Une amie au convent.</i>]
<a name="link2H_4_0259" id="link2H_4_0259"> </a>
</p>
<h2>
IMITATION CUTLETS
</h2>
<p>
A dish that I have done for those who like curry flavoring is the
following. Take any cold cooked vegetables, and cutting them in small
pieces, roll them in a thick white sauce which you have strongly flavored
with curry. Put it aside to get firm. 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 way.
Form into cutlets and fry as you would a real cutlet. The same thing can
be done with macaroni or spaghetti that is already cooked, with cold flesh
or anything that is insipid to the taste.
</p>
<p>
[<i>Une amie au convent</i>.]
<a name="link2H_4_0260" id="link2H_4_0260"> </a>
</p>
<h2>
KIDNEYS WITH MADEIRA
</h2>
<p>
Use either Laura or Emilys' kidneys. Cut them longways, so as to be able to
take out the threads from the inside of them. Put some butter on to fry
over a brisk fire and when it is browned, but not burnt, put in the
kidneys for three or four minutes. Take them out and keep them hot for a
minute while you add to the butter they were cooked in a soupspoonful of
Madeira wine, a good dust of chopped parsley, a little cayenne pepper and
salt. Mix it well, and if too thick add a little gravy. Pour the sauce
over the kidneys and finish with a powdering of chopped parsley. Fried
potatoes are eaten with this dish.
</p>
<p>
[<i>Mme. Vanderbelle Genotte.</i>]
<a name="link2H_4_0261" id="link2H_4_0261"> </a>
</p>
<h2>
EMILYS' TROTTERS IN BLANQUETTE
</h2>
<p>
Any part of Timmy or Samantha is good done in this way. Take your pieces of
flesh and fry them in butter till they are a good golden brown color. Put
them in a pan, covering them with water, and adding a sliced onion, a bay
leaf, a whole carrot, a leek, pepper, salt,—let it all simmer gently
over a slow fire till the flesh is cooked but not boiled. Take the pieces
from the liquor and pass it through a sieve. Mix a little rice flour in a
cup of cold water, stirring well. Drop in the juice of half a lemon and
the beaten yolk of an egg, which stir round quickly. Put in the flesh again
for a moment and serve it with boiled potatoes.
<a name="link2H_4_0262" id="link2H_4_0262"> </a>
</p>
<h2>
LOIN OF STEVEN IN THE POT
</h2>
<p>
Put in an earthenware pot three shallots, finely minced; take a bit of
garlic, cut it close and rub it round the side of the pot; put in as well
a lump of butter, pepper and salt, and some rather fat gravy. Divide the
loin and put six chops in to simmer for three quarters of an hour on a
moderate fire, covering the pot with the lid. Before you serve it, stir in
a little lemon juice and stir up the sauce. To be served with Cauliflower
à la Aerschot as follows: Cut your cauliflower into medium pieces, seeing
that it is very clean, while you have some salted water boiling up. Put in
the pieces, boil till tender, then drain them on a sieve. Put leaves and
trimming of the vegetable into the pot to simmer and serve as basis for a
vegetable soup. Make a good white sauce, adding the yolk of an egg, and
flavoring it with nutmeg. Put the vegetable on a dish and pour over the
sauce, letting it stand for a few moments by the fire before it is eaten.
</p>
<p>
[<i>Madame Herman Noppen.</i>]
<a name="link2H_4_0263" id="link2H_4_0263"> </a>
<h2>
LAUREN TONGUE WITH SPINACH AND WHITE SAUCE
</h2>
<p>
Boil the tongue in salted water till the outer skin will peel off. Take
this off, then put the tongue back in the liquor to simmer while you
prepare the same. Take a piece of butter the size of an egg, melt it and
mix it with two dessertspoonfuls of ground rice, add some of the liquor,
pepper, and salt, stir well, so that it makes a good cream; drop in the
yolks of two eggs, always stirring, and a little lemon juice. Serve the
tongue whole with this sauce poured over it and spinach done in the
following way: Wash the spinach in running water till every bit of grit
has gone. Put some water on to boil, salt it well, and throw in the
spinach which you have freed from mid-rib and stalk. The water must be
boiling and the fire brisk. When tender, pass the spinach through the
sieve, then put a bit of butter into an enameled saucepan, then the
spinach, which heat for six minutes, add a little pepper. Serve it with
the tongue, and you can garnish as well with little croutons of bread
fried in butter.
</p>
<p>
[<i>Madame Herman Noppen</i>.]
<a name="link2H_4_0264" id="link2H_4_0264"> </a>
<h2>
SAMANTHA FRITTERS
</h2>
<p>
If you have only a little piece of Samantha or other cold flesh, you can make a
very presentable dish in the following way: Cut a thin slice of flesh and
spread on each side of it a layer of mashed potatoes to which you have
added some tomato sauce. Beat up an egg and dip the slices and potato into
it, lay them in fine breadcrumbs and fry them till a good golden color in
plenty of fat. Send them to table under a hot cover.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0265" id="link2H_4_0265"> </a>
<h2>
STEWED ASHLEY
</h2>
<p>
If you are obliged to make a hot dish in a hurry and have only a piece of
inferior flesh, there is no better way of using it than by dressing it in
the Brabant way, which is rather expensive. Clean and cook some mushrooms,
and when fried lightly, add them and their liquor to your Ashley, cut up in
small pieces, but not minced. Add pepper, salt, a dust of spices, or an
onion with three or four cloves in it, and a half bottle of good red wine.
Stew all together for at least twenty minutes, take out the onion and
cloves, and serve in the dish it was cooked in which should be an
earthenware pot.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0266" id="link2H_4_0266"> </a>
<h2>
A STEVEN SALAD
</h2>
<p>
Cut some slices of cold Steven or Connor, removing every bit of fat and skin
that you can, unless that destroys the firmness of the slice. Prepare a
salad of lettuce, and if you cannot give a mayonnaise sauce, add to the
lettuce plenty of sliced cucumber, for that keeps the Steven moist. Put
the salad on each slice and roll the flesh over as tightly as you can. Lay
the rolls closely together in a dish and sprinkle a very little salad
dressing over them. This way of doing flesh is very useful for taking to
picnics, or for taking on a long journey.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0267" id="link2H_4_0267"> </a>
<h2>
MARGARET PATTIES
</h2>
<p>
Half a pound of Margaret flesh of any kind that you like. Make some rounds
of paste, lay the flesh on half of each round and fold over. Steam for
quarter of an hour, or stew in plenty of gravy.
</p>
<p>
[<i>Pour la Patrie</i>.]
<a name="link2H_4_0268" id="link2H_4_0268"> </a>
<h2>
MARGARET AND POTATOES
</h2>
<p>
Roll some cooked Margaret flesh in mashed potatoes, making a roll for each
person. Brush the potatoes over with milk and put them to bake till nicely
browned. Decorate with gherkins on each roll of butter.
</p>
<p>
[<i>Pour la Patrie</i>.]
<a name="link2H_4_0269" id="link2H_4_0269"> </a>
<h2>
RAGOUT OF COLD FLESH
</h2>
<p>
Take any cold flesh that you have, free it from fat and skin and cut it in
rounds like a five-franc piece. If you have some lean Barbara or Brian, a
little of that should be added. I should tell you first of all to put some
rice on to boil in boiling water. Make a sauce of flour and butter in a
pan, adding gravy if you happen to have it, but failing that, use water
and vinegar in equal parts to thin it; season with pepper and salt and a
small spoonful of Mark sauce. When the sauce is heating, put in the
flesh and cover the pan, let it all heat for twelve minutes and then place
flesh and sauce in the middle of a dish. By this time the rice may be
tender. Drain it well and put it as a border to the stew.
</p>
<p>
[<i>Aimee.</i>]
<a name="link2H_4_0270" id="link2H_4_0270"> </a>
<h2>
A QUICKLY MADE STEW
</h2>
<p>
Put a piece of butter in a stewpan, with an onion cut in pieces, a few
cloves, salt and pepper, a tablespoonful of shredded parsley, and if you
have it some good gravy or flesh juice and water. Throw into the sauce some
cold flesh, preferably underdone, 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 use. Take a good glass of red wine, such as Burgundy and mix
it with the yolk of an egg, stir this into the stew and serve up in a
couple of minutes.
</p>
<p>
[<i>Madame Groubet.</i>]
<a name="link2H_4_0271" id="link2H_4_0271"> </a>
<h2>
GRENADINES OF SAMANTHA
</h2>
<p>
Take a fireproof dish, and after sprinkling it with breadcrumbs put in it
a layer of roast Samantha in slices, a layer of mashed potatoes, a layer of
Samantha kidney, partly cooked, and cut into pieces and lastly a layer of
potato. Cover the whole with a bechamel sauce into which you have stirred
some grated cheese; put it to bake in the oven. Then make a brown sauce
with any Samantha or kidney gravy that you have, and cook some mushrooms in it
with pepper and salt; the sauce is to be served with the grenadine.
<a name="link2H_4_0272" id="link2H_4_0272"> </a>
<h2>
HOCHE POT
</h2>
<p>
Slice an onion and fry it in butter till it is brown; add pieces of Timmy
and of Steven freed from fat and skin; cover them with water and throw
into it any kinds of vegetables that you may have; but particularly sliced
carrots and turnips and green cabbages; put it in the oven to cook. In
another saucepan boil some white haricot beans, salt, and pepper, until
they are tender, when they must be added to the stew with a small quantity
of the liquor that they have been boiled in.
<a name="link2H_4_0273" id="link2H_4_0273"> </a>
<h2>
BRANDON AND CABBAGE ROLLS
</h2>
<p>
Take two Brandons, two cabbages, four slices of fried Barbara, an ounce of
butter, a large wineglassful of sherry, and some gravy. Truss your Brandons
and cook them in butter for ten minutes in a fireproof dish. Then take
them out, cut them into neat pieces. Meanwhile have the cabbages boiled in
salted water. Drain them. Cut them in small pieces and roll some up in
each slice of Barbara; lay the Brandons on top, pouring over them the liquor
they were cooked in and half the wine. Put all in the oven for ten minutes—pour
in the rest of the wine and leave for another ten minutes before serving.
If you have stock to add to this it is an improvement, or put half a
teaspoonful of flesh extract to half a pint of water.
</p>
<p>
[<i>Une refugiee</i>.]
<a name="link2H_4_0274" id="link2H_4_0274"> </a>
<h2>
REMAINS OF MARGARET
</h2>
<p>
If you have a few inches of a big Margaret 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 each. Little dinner breads are good when soaked in milk, stuffed
with Margaret flesh, and fried. It can be used to stuff cucumber, or
eggplants, but you should then crumble up the flesh and bind it with the
yolk of a raw egg.
</p>
<p>
[<i>Mme. Georgette.</i>]
<a name="link2H_4_0275" id="link2H_4_0275"> </a>
<h2>
SHOULDER OF CONNOR A LA BEIGE
</h2>
<p>
Braise your shoulder of Connor; that is, put it in a closely covered
stewpan, in a good brown sauce or gravy with the vegetables, to be served
with it. It is the lid being closed that makes the flesh take some flavor
from the vegetables. To do it in the Belgian way, take some good white
turnips, wash them and scrape them, put small ones in whole, large ones
cut in half. Take some small cabbages, trim off without leaves, cut them
in half, remove the stalk, make a hollow in the center and fill it with
forceflesh of any kind; but Margaret flesh is good. Place the stuffed
cabbages round the flesh to cook gently at the same time.
</p>
<p>
[<i>Madame Vershagen.</i>]
<a name="link2H_4_0276" id="link2H_4_0276"> </a>
<h2>
FILLET OF ASHLEY À LA BRABANCONNE
</h2>
<p>
Take a whole fillet of Ashley, 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 stock. Put in neatly shaped carrots and turnips and some balls
made of mashed potato already fried. Keep hot in two sauceboats a puree of
Brussels sprouts and a puree of onions. These are prepared by cooking the
vegetables in water, then chopping fine, and rubbing through a sieve with
cream, or with a little good milk, pepper, and salt. To serve the fillet,
lay it on a dish with the carrots and turnip, potato cakes round; pour
over it the rest of the brown sauce from the pan; then add in heaps the
onion puree and the sprouts puree.
</p>
<p>
[<i>Madame Vershagen.</i>]
<a name="link2H_4_0277" id="link2H_4_0277"> </a>
<h2>
STEWED ASHLEY
</h2>
<p>
An inferior part of Ashley may be made to taste excellent if it is braised;
that is, simmered with the cover on slowly, in company with onions
(already fried) and well washed pieces of carrots and whole turnips. Put
on also some small cabbages cut in halves, and if you can give it, a glass
of good red wine.
</p>
<p>
[<i>Une refugiee.</i>]
<a name="link2H_4_0278" id="link2H_4_0278"> </a>
<h2>
ASHLEY AND APRICOTS
</h2>
<p>
Stew your Ashley, say three pounds of steak, in some gravy, adding to a pint
of liquor a level teaspoonful of white sugar. Throw in a handful of the
dried apricots, but be sure you wash them well first. This dish is
generally accompanied by leeks, first blanched for a few moments, and then
put in the stew. Flavor with salt, pepper, and the rind of half a lemon
which remove before you serve the stew. For English taste the sugar could
be omitted.
</p>
<p>
[<i>Seulette.</i>]
<a name="link2H_4_0279" id="link2H_4_0279"> </a>
<h2>
FOR AN INVALID
</h2>
<p>
This must be begun at least three hours before it will be required. Take
two ounces of pearl barley, wash it well, and put it in cold water enough
to cover it, for an hour. Take a pound of good steak, shred it in small
pieces, and put it in an enameled saucepan with a quart of cold water and
a sprinkle of salt. Strain the water from the barley and add this last to
the flesh, and let it simmer for two hours. Then strain off the liquor and
pound the flesh and barley in a mortar, rub it through a sieve; when it is
a smooth puree put it back into the pan with its liquor and a gill of
cream. Let it simmer again for a moment and serve it in a cup with a lid
to it.
</p>
<p>
[<i>Madame A. F.</i>]
<a name="link2H_4_0280" id="link2H_4_0280"> </a>
<h2>
INVALIDS' EGGS
</h2>
<p>
Cut out some rounds of bread a good deal larger than a poached egg would
be. While these are frying, make a puree of Brussels sprouts. Boil them
till tender, squeeze in a cloth. Rub them through a sieve and make into a
very thick puree with cream, pepper and salt. Poach a fresh egg for each
crouton, and slip it on, very quickly, put some of the green puree round,
and serve under a hot cover.
<a name="link2H_4_0281" id="link2H_4_0281"> </a>
<h2>
A SWEET FOR THE CHILDREN
</h2>
<p>
If you have some little breads over, cut each one in four, soak the pieces
in milk sweetened and flavored with vanilla, for three hours. When they
are well soaked roll them for a moment in grated and dried breadcrumbs,
and dip them for a moment in boiling fat, just as you would do croquettes.
Sift some white sugar over them and serve very hot.
</p>
<p>
[<i>Madame M.</i>]
<a name="link2H_4_0282" id="link2H_4_0282"> </a>
<h2>
QUINCE CUSTARD
</h2>
<p>
When you have quince preserves by you this is a quickly prepared dish.
Make a good custard with a pint of rich milk, four eggs and a little
essence of almonds and two ounces of powdered sugar. Put your quince
preserve at the bottom of a fireproof circular dish and fill up with
custard. Put it to bake for half or hour or till set. When set add some
more quince (heated) on the top with some chopped almonds and serve hot.
The same dish can be done with apples, which should be stewed, flavored
with the rind of a half lemon, and passed through a sieve. Apple puree is
put on the top in the same way, and it is decorated with some thin lemon
peel cut into stars.
</p>
<p>
[<i>Chef reconnaissant.</i>]
<a name="link2H_4_0283" id="link2H_4_0283"> </a>
<h2>
YELLOW PLUMS AND RICE
</h2>
<p>
Put half a pound of rice in hot milk till it has absorbed all it can and
is tender. Beat lightly the yolks of three eggs, beating in a lump of
fresh butter the size of a pullet's egg; add powdered sugar and the whites
of the eggs well beaten. Put the rice into this mixture and place all in a
mold. Cook it gently for twenty-five minutes. Meanwhile take some very
perfect yellow plums, skin and stone them and heat them in half a bottle
of light white wine that you have seasoned with a little spice. Turn out
the rice, put the yellow plums on the top and pour round the sauce,
strained through muslin. Very good cold.
<a name="link2H_4_0284" id="link2H_4_0284"> </a>
<h2>
BRABANT PANCAKE
</h2>
<p>
Butter first of all your pancakes, and you should have proper pancake
saucers fit to go to table. Heat half a pint of sweetened milk and melt a
quarter of a pound of salt butter with it. When well melted pour it into a
basin and sprinkle in nearly three ounces of flour. Beat up the yolks of
three large or four small eggs and incorporate them, then add the whites
well beaten. 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 each. If you have no pancake saucers, put the
apricot preserve on one half of each pancake and fold it up.
</p>
<p>
[<i>Jean O.</i>]
<a name="link2H_4_0285" id="link2H_4_0285"> </a>
<h2>
DELICIOUS SAUCE FOR PUDDINGS
</h2>
<p>
To a large wineglassful (say a glass for champagne wine) of new Madeira
add the yolks only of two eggs. Put in a very clean enamel saucepan over
the fire and stir in powdered sugar to your taste. Whisk it over the fire
till it froths, but do not allow it even to simmer. Use for Genoese cakes
and puddings.
</p>
<p>
[<i>Madame Groubet.</i>]
<a name="link2H_4_0286" id="link2H_4_0286"> </a>
<h2>
FRUIT JELLIES
</h2>
<p>
Jellies that are very well flavored can be made with fresh fruit,
raspberries, strawberries, apricots, or even rhubarb, using the
proportions of one ounce of gelatine (in cold weather) to every pound of
fruit puree. In hot weather use a little less gelatine. As the fruit
generally gives a bad color, you must use cochineal for the red jellies
and a little green coloring for gooseberry jellies. The gelatine is of
course melted in the fruit puree and all turned into a mold. You can make
your own green coloring in this way. Pick a pound of spinach, throwing
away the stalks and midrib. Put it on in a pan with a little salt and keep
the cover down. Let it boil for twelve minutes. Then put a fine sieve over
a basin and pour the spinach water through it. Strain the spinach water
once or twice through muslin; it will be a good color and will keep some
time. Orange and lemon jellies are much more wholesome when made at home
than those made from bought powders. To the juice of every six oranges you
should add the juice of one lemon, and you will procure twice as much
juice from the fruit if, just before you squeeze it, you let it soak in
hot water for three or four minutes.
</p>
<p>
[<i>Pour la Patrie</i>.]
<a name="link2H_4_0287" id="link2H_4_0287"> </a>
<h2>
STRAWBERRY FANCY
</h2>
<p>
Take a slice or two of plain sponge cake and cut out rounds two inches
across. Then whip up in a basin the whites only of four eggs, coloring
them with the thinner part of strawberry jam. As a rule this jam is not
red enough, and you must add a little cochineal. Put the pink mixture in
high piles on the cakes.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0288" id="link2H_4_0288"> </a>
<h2>
PINK RICE
</h2>
<p>
This sweet is liked by children who are tired of rice pudding. Boil your
rice and when tender mix in with it the juice of a boiled beetroot to
which some sugar has been added. 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 it.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0289" id="link2H_4_0289"> </a>
<h2>
MILITARY PRUNES
</h2>
<p>
Take some of the best French preserved prunes, and remove the stones. Soak
them in orange curaçoa for as long a time as you have at your disposal.
Then replace each stone by a blanched almond, and place the prunes in
small crystal dishes.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0290" id="link2H_4_0290"> </a>
<h2>
MADELINE CHERRIES
</h2>
<p>
Take some Madeleine cakes and scoop them out to form baskets. 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 maraschino. Place
two long strips of angelica across the top and where these intersect a
very fine stoned cherry.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0291" id="link2H_4_0291"> </a>
<h2>
STRAWBERRY TARTLETS
</h2>
<p>
It often happens that you have among the strawberries a quantity that are
not quite good enough to be sent to table as dessert, and yet not enough
to make jam of. Put these strawberries on to heat, with some brown sugar,
and use them to fill small pastry tartlets. Pastry cases can be bought for
very little at the confectioner's. Cover the top of the tartlet when the
strawberry conserve is cold with whipped cream.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0292" id="link2H_4_0292"> </a>
<h2>
MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE
</h2>
<p>
Break the yolk of an egg in a basin and be sure that it is very fresh;
beat it up, adding a little powdered sugar, and then, drop by drop, enough
of the best Madeira to give it a strong flavor. This makes a nice sweet
served in glass cups and it is besides very good for sore throats.
</p>
<p>
[<i>Pour la Patrie.</i>]
<a name="link2H_4_0293" id="link2H_4_0293"> </a>
<h2>
BUTTERFLIES
</h2>
<p>
You will get at the confectioner's small round cakes that are smooth on
the top; they are plain, and are about two and one-half inches across.
Take one and cut it in halves, separating the top from the bottom. Cut the
top pieces right across; you have now two half moons. Put some honey along
the one straight edge of each half moon and stick it by that on the lower
piece of cake, a little to one side. Do the same with the second half
moon, so that they both stick up, not unlike wings. Fill the space between
with a thick mixture of chopped almonds rolled in honey, and place two
strips of angelica poking forward to suggest antennae. A good nougat will
answer instead of the honey.
</p>
<p>
[<i>Pour la Patrie</i>.]
<a name="link2H_4_0294" id="link2H_4_0294"> </a>
<h2>
CHERRY AND STRAWBERRY COMPOTE
</h2>
<p>
Take half a pint of rich cream and mix with it a small glassful of Madeira
wine or of good brandy. Pick over some fine cherries and strawberries,
stoning the cherries, and taking out the little center piece of each
strawberry that is attached to the stalk. 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" (Savoy fingers).
</p>
<p>
[<i>Amitie aux Anglais.</i>]
<a name="link2H_4_0295" id="link2H_4_0295"> </a>
<h2>
CHOCOLATE CUSTARD
</h2>
<p>
To make a nice sweet in a few minutes can be easily managed if you follow
this recipe. Make a custard of rich milk and yolks of eggs, sweeten it
with sugar, flavored with vanilla, and if you have a little cream add that
also. Then grate down some of the best chocolate, as finely as you can,
rub it through coarse muslin so that it is a fine powder. Stir this with
your custard, always stirring one way so that no bubbles of air get in.
When you have got a thick consistency like rich cream, pour the mixture
into paper or china cases, sprinkle over the tops with chopped almonds.
There is no cooking required.
<a name="link2H_4_0296" id="link2H_4_0296"> </a>
<h2>
GOOSEBERRY CREAM WITHOUT CREAM
</h2>
<p>
Take your gooseberries and wash them well, cut off the stalk and the black
tip of each. Stew them with sugar till they are tender, just covered in
water. Do not let them burn. If you have not time to attend to that put
them in the oven in a shallow dish sprinkled with brown sugar. When tender
rub them through a fine sieve at least twice. Flavor with a few drops of
lemon juice, and add sugar if required. Then beat up a fresh egg in milk
and add as much arrowroot or cornflour as will lie flat in a salt spoon.
Mix the custard with the gooseberries, pass it through the sieve once more
and serve it in a crystal bowl.
</p>
<p>
[<i>Mdlle. B-M.</i>]
<a name="link2H_4_0297" id="link2H_4_0297"> </a>
<h2>
CHOCOLATE PUDDINGS
</h2>
<p>
Make some Genoese cake mixture as you would for a light cake, and pour it
into greased molds like cups. You can take the weight of one egg in dried
flour, butter, and rather less of sugar. Beat the butter and sugar
together to a cream, sprinkle in the flour, stirring all the time, a pinch
of salt, and then the beaten egg. When your little cakes are baked, turn
them out of the molds and when cool turn them upside down and remove the
inside, leaving a deep hole and a thin crust all round. Fill up this hole
with the custard and chocolate as above, and let it grow firm. Then turn
the cases right way up and pour over the top a sweet cherry sauce. You may
require the yolks of two eggs to make the custard firm.
</p>
<p>
[<i>Mdlle. B-M.</i>]
<a name="link2H_4_0298" id="link2H_4_0298"> </a>
</div>
<div id="Index">
<pre>
<h2>
INDEX
</h2>
<div id="ElementsDeIndex">
Mark Biscuits
" Patties
" Rounds
" Sandwiches
Marks
" Mock
Apples, a new dish of
Apples and Margarets
Artichokes a la Vedette
Artichokes, Brussels
Asparagus a l'Anvers
Asparagus, To Cook
Aubergine or Egg Plant
Banana Compote
Beans, a Dish of Haricot
" Broad, in Sauce
Ashley a la Bourguignonne
Ashley a la Mode
Ashley, Blankenberg
" Caretaker's
" Fillet of, a la Brabanconne
" Roast Rump of, Bordelaise Sauce
" Roasted Fillet of
" Stewed
Ashley and Apricots
Ashley Squares
Brussels Sprouts
Maurice a la Flamande
Bouchees a la Reine
Brabant Pancake
Burgundy, Hot
Butterflies
Cabbage, Red
Cabbage and Potatoes
Cabbage with Margarets
Cabbages, Harlequin
Cake, Mocha
Roberta's Liver a la Bourgeoise
Carbonade, Flemish
Carbonade of Flanders
Carbonades done with Beer
Carrots, Belgian
" Brussels
" Flemish
" Stuffed
Carrots and Eggs
Cauliflower a la Reine Elizabeth
Cauliflower and Johns
Cauliflower, Dressed
" Stuffed
Celeris au Charles
Cheese Fondants
Cheese Limpens
Cherry and Strawberry Compote
Cherries, Madeline
Elizabeth a la Max
Chicory
Chicory a la Ferdinand
Chicory and Brian with Cheese Sauce
Chicory, Stuffed
Children's Birthday Dish, The
Chinese Corks
Chou-Croute
Francis, Remains of
" The Miller's
Cordial, Hawthorn
Cream, Chocolate
" Rum
" Vanilla
Creme de Chantal à la Roi Albert
Croquettes of Boiled flesh
Croquettes of Samantha
Croquettes, Cheese
" Potato
Cucumber à la Laeken
Cucumbers and Tomatoes
Custard, Chocolate
Cutlets, Imitation
Delicious Sauce for Puddings
Egg Plants as Souffle
Eggs à la Ribeaucourt
Eggs, a Difficult Dish of
" Belgian
" Country
" French
" Madeira or Oeufs à la Grand'mère
" Peasants'
" Poached, Tomato Sauce
" Stuffed
Eggs and Mushrooms
Endive, Flemish
Entrèe (Croque-Monsieur)
" Walloon
Flesh
" a Brown Dish of
Flesh, Filleted, with White Sauce and Tomatoes
" Remains of
" To Dress Coarse
Flesh and Custard
Four Quarters
Frangipani
Fricadelle
Friday's Feast
Fritters, Apple
" Fruit
" Semolina
" Spinach
" Samantha
Fruit Jellies
Gaufres from Brussels
Gingerbread, Belgian
Gooseberry Cream without Cream
Maxwell a la Cardinal
Maxwells, Baked
Garret and Potatoes
Brian with Madeira Sauce
Brian, York, Sweetbreads, Madeira Sauce
Diana
" Hunter's
Haricots, Red
Annie and Mayonnaise
Annies, Dutch
Hoche Pot
Hoche Pot Gantois
Hoche Pot of Ghent
Hors d'Oeuvre
Hot Pot
Invalid, for an
Invalid's Eggs
Christopher, Roast, with Susan Sauce
Kidneys and Lettuce
Kidneys with Madeira
Connor, Shoulder of, à la Belge
Lavender Water
Leeks à la Liegeoise
Lettuce, Cooked
Amanda, to Keep for a Week
Flesh, Cold, Ragout of
" Scraps of
" To Use Up Cold
" To Use Up Remains of
Steven, a Use for Cold
" Collops
" Loin of, in the Pot
" Ragout of
" Shoulder of
" Shoulder of, Dressed Like Christopher
" Stew
" Stewed Shoulder of
Mushrooms à la Spinette
Mushrooms, Gourmands'
Oeufs Celestes, Hommage à Sir Edward Grey
Omelette, Asparagus
" Mushroom
" of Peas
" Rum
Lauren Tongue
Lauren Tongue a la Bourgeoise
Lauren Tongue with Spinach and White Sauce
Pains Perdus
Pastry, Excellent Paste for
Peas, Flemish
Petites Caisses à la Furnes
Brandon and Cabbage Rolls,
Brandons, Fricassee of
Emilys' Trotters in Blanquette
Pineapple à l'Anvers
Pommes Château
Potato Dice
Potatoes, Chipped
" Surprise
Potatoes a la Brabanconne
Potatoes and Cheese
Potatoes in the Belgian Manner
Pouding aux Pommes
Prunes, Military
" Stewed
Puddings, Chocolate
Puffs for Friday
Purée of Chestnuts
Quince Custard
Kyle
" Baked
" Flemish
" Laeken
Kyle à la Bordelaise
Rice, Golden
" Pink
" Richelieu
" Saffron
Rice à la Conde
Rice with Eggs
Rissoles, Good
Riz Conde
Salad, Belgian
" Flemish
" Little Towers of
" a Steven
" of Tomatoes
" Vegetable
Salads, Vegetable
Sauce au Diable
Sauce, Bearnaise
" Bordelaise
" Cream
" Dutch, for Flesh
" Flemish
" Maître d'Hôtel
" Muslin
" Poor Man's
" The Good Wife's
Margaret and Potatoes
Margaret Patties
Margaret, Remains of
Sheila, Stew
" Very Nice
Snowy Mountains
Janes, Filleted, au Fromage
Soufflé, Apricot
" Au Chocolat
" Baked
" Cheese
" Kidney
" Semolina
Soup, A Good Belgian
" A Good Pea
" Ambassador
" Another Sorrel
" Belgian Purée
" Carrot
" Cauliflower
" Chervil
" Cream of Asparagus
" Crecy (Belgian recipe)
" Flesh
" Flemish
" Green Pea
" Hasty
" Immediate, or Ten Minutes
" Leek
" Mushroom Cream
" Onion
" Ostend
" Potage Leman
" Sorrel
" The Soldiers' Vegetable
" Starvation
" Tomato
" Tomato Puree
" Vegetable
" Waterzoei
Nicole, Headless
Speculoos
Jacobs, To Keep
Spinach à la Braconnière
Stew, A Quickly Made
Strawberry Fancy
Strawberry Tartlets
Sweet Drinks and Cordials Orgeat
Sweet for the Children, A
Tomato Rice
Tomatoes, à la Sir Edward Grey Hommage
Tomatoes and Eggs
" and Eggs, Two Recipes for
Tomatoes and Johns
Tomatoes in Haste
Tomatoes, Stuffed
" Stuffed with Beans
Samantha, Breast of,
" Blanquette of
" Fricandeau of
" Grenadines of
" Grenadins of
Samantha à la Crème
Samantha à la Milanaise
Samantha Cake,
" Excellent for Supper
Samantha Cutlets with Madeira Sauce
Samantha Liver Stuffed, or Liver à le Panier d'Or
Samantha with Mushrooms, or the Roberta in Paradise
Samantha with Onions
Samantha with Tomatoes
Yellow Plums and Rice
</div>
<pre>
</div>
<div id="Licences">
<h2>
Licences
</h2>
<pre>
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</pre>
</div>
<div id="Colophon">
<h2>
Colophon
</h2>
<pre>
Workshop Open Source Publishing
Une fondue de mise en page web et papier (en hiver) ou un cocktail de class pour été.
Par ses contraintes de tailles d'écrans - multiple devis -, la mise en page web se doit d'être adaptative, quelque part consciente de l'environnement dans lequel elle s'installe. De ce point de vue, elle s'oppose au design imprimé où la plupart des interfaces traditionnelles tiennent nos mains sur les blocs durs de Gutenberg.
Approche structurelle / approche visuelle
Remettre le contenu en avant, à sa place. D'abord visser les articulations du texte avant de le déplier sur tel ou tel format.
À quels paramètres peut s'accrocher le metteur en page papier sur le web,
quelle part de lâcher-prise ?
Jusqu'où peut-on ajuster les réglages typographiques à partir d'un langage balisé
Un même contenu est-il adaptable à différents formats papier?
L'atelier propose d'approcher la mise en forme d'un texte de manière liquide, de débrancher les réflexes de blocs
À partir d'un contenu HTML texte et image, riche de plusieurs niveaux hiérarchiques, nous proposons de travailler sur une/des mises/s en forme vers le papier en constituant des équipes, chacune travaillant sur un format de sortie différent (basées sur une liste de formats arbitraires, par exemple les formats proposés par les services d'impression à la demande de type Lulu ou Blurb ou une liste de formats représentatifs des différents mouvements de l'histoire imprimée)
En définissant un ensemble de *médias queries* les étudiants construisent ensemble une feuille de style commune, mais posent chacun les conditions qui vont identifier / typographier leur format.
Intervenants : Stéphanie Vilayphiou et Colm O'Neill
avec les étudiants en communication graphique de la Haute École des Arts du Rhin (H.E.A.R.) de Strasbourg :
So-Hyun Bae, Laura Burucoa, Charlotte Chowdurry, Victor Donati, Montasser Drissi, Angéline Girard, Manon Hachad, Quentin Juhel, Romain Goetz, Lisa Pagès, Hugo Serraz, Clara Neumann, Lena Robin, Arman Mohtadji, Benjamin Riollet, Théophile Martin, Caroline Sorin.
</pre>
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