Gaufres A'la Flamande (Flemish Waffles)

Ingredients :

• 1 lb. of flour
• 8 whole eggs
• 1/2 pint of cream
• 4 tablespoons of butter
• 1/2 glass of brandy
• about 1/2 oz. of yeast
• a pinch ozs. salt
• a pinch of sugar

Method :

1. Put 1/4 lb. of flour in a bowl and mix with the yeast, dissolve in a little warm water.
2. Work well and set to rise.
3. Then work in the rest of the flour, with the salt and sugar, the eggs, slightly beaten, and the cream, which should have been boiled and to which the butter is added.
4. Work well and let stand for 2 1/2 hours in a cool oven.
5. The batter should be sufficiently liquid to spread of itself over the well-greased waffles iron.
6. When evenly browned on both sides, sprinkle with sugar and serve very hot.

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Oeufs Meulemeester (Eggs Meulemeester)

This also an old recipe hailing from Bruges. Boil the number of eggs required for 6 to 7 minutes, according to their size. Put them in cold water for 1 to 2 minutes, and shell them. Then shred the eggs into a small saucepan, with butter, a little chopped chervil, and parsley, mustard, a few shelled shrimps, 1/2 pint of cream, salt, and pepper. Mix all well, and pour the mixture into a buttered fireproof dish. Sprinkle with grated cheese, dot with a few pats of butter, put in a quick oven and cook till the top begins to brown.

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Salade Liegeoise (Salad A'la Liegeoise)

This salad is reminiscent of some of the German salads. It is made with young dandelion, potatoes, cooked in their skins and peeled and sliced while still warm, thin strips of bacon, not more than 1 inch in length, lightly fried, to which a few tablespoons of vinegar have been added. The vinegar while still warm is poured over the salad, with the strips of bacon, and the salad is served warm.

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Les Jets De Houblon (Hop Shoots)

This most delicious vegetable, very popular in Belgium, is first of all boiled in salted water, with a little lemon juice, well drained, and covered with a sauce consisting of a little cream and melted butter, seasoned with salt and pepper. It is put in the middle of a dish, and garnished with poached eggs.

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Chicoree A'la "Croque Au Sel" (Chicory With A little salt)

Although this method of eating chicory is very plain, chicory is so often eaten thus in Belgium that it may be considered a national dish. Choose the very best and whitest chicory, wash and dry it, after having removed the outer leaves, and simply eat it with a little salt.

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Chicoree De Bruxelles (Brussels Chicory)

The best chicory is grown in Belgium and much of it is exported. One of the favorite Belgian methods of cooking it is to put the chicory in a well buttered fireproof dish, closely packed side by side, with a sprinkling of salt and pepper, 1 or 2 tablespoons of water, and a few pats of butter over it. it is covered with buttered paper and cooked slowly till it begins to color, when it it turned, and cooked till quite tender.

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Asperges (Asparagus)

The Belgians have a characteristic way of serving asparagus--some of the best asparagus is grown in Belgium and that of MALINES is famous for its fine and delicate flavor. The asparagus is boiled, well drained, and put on a hot dish. Each person is given a boiled egg--OEUF MOLLET--the egg having been boiled for 5 to 6 minutes, according to size, put in cold water for 1 or 2 minutes, and then carefully shelled. The white should be just sufficiently set for the shell to be removed, but the yolk should be quite "runny". The egg is then crushed with a fork, salt and pepper are added, and a little melted butter and chopped parsley complete the sauce, which each person makes on his own plate according to individual taste.

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Le Pate De Bruxelles (The Brussels Pate)

This delicious Belgian pate is a typical national dish. Bone the chicken, fillet the breast and mince all the remaining chicken meat with 2 lbs. of fat bacon and 1 1/2 lbs. of lean pork. Pound thoroughly in a mortar, seasoning highly with salt and pepper, a little allspice and 2 wine glasses of brandy. Line a high rectangular earthenware dish with wide and somewhat thick slices of fat bacon, put in 1 or 2 bayleaves, 1 or 2 sprigs of thyme, cover with half of force meat, then with the pieces of chicken breast, wrap in a thin slice of bacon, and cover with the remaining force meat. Cover this with more bacon, press all down so that the dish is closely packed, cover with the lid, put in a meat tin with a little water, and cook in a slow oven for 2 hours, replacing the water in the pan as it evaporates. When done, remove the lid, cover with a slab of wood, and put a weight over it. Let stand in a cool place for 12 hours. Cover with a layer of melted pork fat and use as required.

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Konijn Met Pruinen / Lapin Aux Pruneaux (Rabbit With Prunes)

This dish is reminiscent of German cookery, where we find a special liking for sweet sauces or garnishes with meat, poultry, or game. The rabbit is cut into neat joints, put in an earthenware vessel, and covered with a marinade consisting of 2/3 of red wine and 1/3 of vinegar, salt, peppercorns, 1 or 2 bayleaves, thyme, marjoram, fennel, and other aromatic herbs. It should stand in this for 24 hours. Remove the pieces of rabbit from the marinade, dry them carefully, and brown to a light color in butter. Add 1 tablespoon of flour, and mix well with butter. Season highly with salt and pepper. Cover with red wine, and add 1 lb. of prunes, previously soaked in cold water for 12 hours. Bring to the boil and simmer till the meat and prunes are quite tender. Just before serving, add 1 tablespoon of gooseberry jam.

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L'oie De Vise (Goose, as prepared at Vise)

Ingredients :

• 1 goose
• 2 or 3 onions
• 12 cloves of garlic
• 1 1/2 pints of milk
• 6 yolks of eggs
• 4 rusks
• 1/2 pint of cream
• mixed herbs
• 2 or 3 cloves
• salt
• peppercorns

Method :

1. Put the goose in a large saucepan with the giblets, cover with slightly salted warm water, bring to the boil, and skim.
2. Then add the sliced onions and carrots, the herbs, cloves, and peppercorns.
3. Simmer till the goose is tender.
4. Remove from the saucepan and carve it.
5. Put a little goose fat in a frying pan and lightly brown the pieces of goose in this.
6. Cover with the following sauce : Put the milk in a saucepan with the garlic, which should be skinned, and simmer till the garlic is quite tender. Remove the garlic from the milk. Add 4 rusks, broken up, stir and when quite dissolved, strain the sauce. Mix the yolks of eggs, well beaten with the cream, and a few tablespoons of the hot milk. Then add the egg mixture to the milk and stir for a few minutes over a slow fire. Pour this over the goose and garnish with the cloves of garlic.

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Poularde A'la Wallone (Chicken A'la Wallone)

Ingredients :

• 1 chicken (or preferably a Belgian capon)2 or 3 lbs. of knuckle of veal
• 1 calf's sweetbread
• 4 carrots
• 1 large onion, stuck 1 or 2 cloves
• 1 or 2 stick of celery
• 1 bayleaf
• a bouquet of mixed herbs
• salt
• pepper

For the sauce :

• 4 tablespoons og butter
• 3 tablespoons of flour
• 5 yolks of eggs
• 3 tablespoons of cream
• 2 tablespoons of Madeira
• chicken stock
• mushrooms stock
• salt
• pepper

For the garnish :

• 1/4 lb. of lean veal
• kidney fat
• 1/4 lb. of bread soaked in milk
• 4 tablespoons of cream
• 4 yolks of eggs
• salt
• pepper
• nutmeg
• 6 large mushrooms, previously cooked in a few tablespoons of water
• the juice of 1/2 a lemon
• 1 tablespoon of butter

Method :

1. Put the knuckle of veal in a large earthenware casserole and cover with cold water.
2. Bring to the boil, skim thoroughly and add the sliced carrots, celery, onion, herbs, and seasoning.
3. Simmer for about 3/4 hour.
4. Then add the chicken or capon and the calf's sweetbread, previously blanched.
5. Bring to the boil and simmer for 3/4 hour or longer, according to the size of the bird.
6. The sweetbread should be removed as soon as tender, drained, cut in large cubes, and kept warm till required.

For the sauce :

1. Melt the butter in a saucepan, add the flour, stir well till smooth but without browning.
2. Add gradually some of the hot chicken stock, stirring continously and simmer on a very slow fire for about 30 minutes.
3. Mix the 5 yolks of eggs in a bowl with the cream, the butter, Madeira, and a little of the mixture in which the mushrooms were cooked, seasoning with salt and pepper.
4. Beat all this thoroughly and add to the sauce and keep on beating till the sauce comes to the boil.
5. Then strain it, put it in a clean saucepan, and add the garnish of cooked mushrooms, sweetbread, and veal quenelles.

The veal quenelles are made by mincing the veal with a little kidney fat, then pounding in a mortar to a perfectly smooth paste, adding the bread, seasoning with salt, pepper and a little nutmeg, and finally mixing with the 4 yolks of eggs and the cream.
Shape into small quenelles, roll these in flour, poach in boiling water for 15 to 20 minutes, and drain thoroughly before adding to the sauce.

To serve, put the chicken or capon on a hot dish, pour the sauce over it and garnish with the mushrooms, sweetbread, and quenelles.

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Les Choesels (Beef And Veal Sweetbread)

This typicall Belgian dish is also famous in other countries. Visitors to Belgian may have noticed that thursday is the special day when LES CHOESELS are served in restaurants, and the Belgians housewife also chooses Thursday for the making of this somewhat elaborate dish. This comes from the fact that sweet bread is at its best when perfectly fresh, and as bullocks and calves are slaughtered on that particular day in Brussels and in the viciity, LES CHOSELLS makes its appereance on the table for the evening meal.

Ingredients :

• 1 ox tail
• 1 lb. of breast of mutton
• 1 lb. of breast of veal
• 6 sheep's feet
• 5 sweetbreads
• 1/2 an ox kidney
• 1 lb. of cooked mushrooms
• a few FRICADELLES (see Les Balekes Ou Fricadelles (Force meat Balls) made with chopped veal
• 1 bottle of beer (the Belgian Lambic is generally used)
• 1 glass of madeira
• 1 lb. of onions
• mixed herbs
• 2 or 3 cloves
• grated nutmeg
• salt
• pepper.

Method :

1. Slice the onions and brown in a large earthenware casserole in a little butter.
2. When lightly browned, add the ox tail, cut into joints, season with salt, pepper, and nutmeg, add a bouquet of mixed herbs, the cloves, and cover with the beer.
3. Bring to the boil and simmer for 1 hour.
4. Then add the breast of mutton, cut in small pieces, and simmer for another 1/2 hour. Now put in the 5 sweetbreads, the breast of veal, also cut in small pieces, the sheep's feet, divided in four and blanched and boiled till nearly done, the sliced ox kidney, and simmer for another 1 1/2 hours.
5. Ten minutes before serving, add the previously cooked fricadelles, the cooked mushrooms, more salt and pepper and the glass of Madeira.

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Rognon De Veau A'la Liegoise (Veal Kidney A'la Liegoise)

This simple but excellent dish is one of the gastronomic achievements of the WALLONS, and like most simple dishes it requires some skill to do properly. The veal kidney, with the fat, is put in very hot butter and well seasoned with salt and pepper. When it begins to brown, the pan is covered and put on a slow fire. After 4 or 5 minutes, 1 tablespoon of white wine or water is added. A few minutes before removing the kidney from the pan, sprinkle with 1 heaping teaspoon of juniper berries, previously pounded to a powder in a mortar, add another tablespoon of white wine or water and 1 1/2 teaspoons of butter, divided in small pieces. The kidney should take about 10 minutes to cook.

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Les Balekes Ou Fricadelles (Forcemeat Balls)

This is another very popular Belgian dish, and the liking for it is shared by both the WALLONS and the FLEMISH. Left over meat is sometimes used by the economical Belgian housewife, but the FRICADELLES are far better when done with uncooked meat.

Mince 2 lbs. of fresh pork very finely and add 2 chopped shallots, previously browned in butter.
Put the meat in a bowl and mix with 1/2 lb. of bread soaked in milk.
Season with salt, pepper, and little nutmeg.
Add 6 tablespoons of white wine, the yolks of 3 eggs, mix well, and finally add the white of eggs beaten to a stiff froth.
Shape into small balls, roll in flour, and cook to a light golden color in a little lard or butter, adding a few pickling onions, and browning these at the same time.
Cover the meat balls with either STOCK, white wine, or with a light beer, put in a bouquet of mixed herbs, a little chopped garlic, season with more salt and pepper, and add a few peeled potatoes.
Cover, and simmer till the potatoes are cooked.
Put the contents of the saucepan on a hot dish and sprinkle chopped parsley over the whole.

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Les Carbonnades flamandes (Flemish Carbonades)

This is one of most well known of all Belgian dishes, so well known in fact, that we find the recipes in many French cookery books.
The recipe I give is Belgian one and and is the classical way of doing Flemish Carbonades. The word "CARBONADES" originally meant meat grilled over hot coals or embers, but in yhe course of time it has been misapplied, and is now used for a method of slow stewing.

Ingredients :

• 2 1/2 lbs. of either boned neck of beef, top shoulder or thin flank
• 1/4 lb. of lean gammon
• 1 lb. of shredded onions
• 1 clove of garlic
• a bouquet of herbs
• 2 lump of sugar
• salt
• pepper
• flour
• butter or lard
• vinegar
• 1 bottle or beer--the Belgian beers used in Brussels are the LAMBIC or the FARO

Method :

1. Cut the meat into 2 inch lengths and about 1 inch thick.
2. Season with salt and pepper and brown in 1/2 cup of butter or lard.
3. Add gammon, cut in small cubes, and brown.
4. Remove the meat and gammon from the saucepan, pour out most of melted butter or lard, leaving about 2 tablespoons of it in the saucepan.
5. Stir in 2 tablespoons of flour to make a light brown roux.
6. Add gradually the bottle of beer, stirring continously.
7. Sgred or chopped the onions, and brown in lard.
8. Pour the sauce made with the beer in a casserole, and fill with alternate layers of browned onions, meat, and gammon, add the chopped garlic, the sugar, season with salt and pepper, cover the casserole, bring to the boil, and simmer very gently in the oven for 2 1/2 to 3 hours.
9. It may be necessary to add more beer, as the meat, etc., should be well covered with liquid.
10. Just before serving, a little vinegar is added, and the whole is served in a somewhat deep dish.
11. Plain boiled potatoes invariably accompany the Flemish Carbonade, as the help to "mop" up the delicious sauce.

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L'anguille Au Vert (Eel Au Vert)

For this excellent Belgian national dish, small eels are chosen. Remove the heads, skin the eels, and cut in 3 inch lengths. Put them in a saucepan with a little butter, season with salt and pepper and add a plentiful amount of finely chopped herbs--mint, sage, savory, chervil, parsley and sorrel. Simmer for about 15 minutes, and add 3/4 of white wine to 1/4 of water, sufficient to cover the fish. Boil for about 10 to 12 minutes. Remove the saucepan from the fire and stir in the yolks of 3 or 4 eggs, previously mixed with the juice of 2 large lemons, a little less than 1/2 cup of cold water, and a little butter. When well mixed, put the eels in an earthenware vessel, pour the stock over them and let stand till cold.

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Ecrevisses A'la Liegeoise (Crayfish or Shrimps A'la Liegoise)

For this simple but savory dish the crayfish or shrimps must be alive. They are boiled for about 5 to 7 minutes in a courtbouillon consisting of 1/2 pint of dry white wine and 1/2 pint of water, in which a dozen or so small onions, 2 shallots, finely chopped, and 1 shredded carrots have boiled for 30 minutes, with a few sprigs of parsley, thyme and a bayleaf, and seasoning of salt, pepper, and a little cayenne. They are then removed from the stock, and kept hot while the stock is rapidly boiled and reduced. A little butter and parsley are added and the sauce is poured over them.

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Le waterzoie De Poissons (Fish Soup)

This soup is made with a mixture of fish such as tench, carp, bream, and many others, including eel, which are not generally used in this country. As with the BOUILLABAISE OF PROVENCE, the whole making of soup depends on the kind of fish used and of the mixture of these different fish. The fish, after having been cleaned, are cut in 2 or 3 inch lengths, and cooked fairly briskly in 3/4 of white wine to 1/4 of water, and a little butter, a few sticks of celery, a few sprigs of parsley, thyme, 1 bayleaf, salt, and pepper. They are boiled till tender, drained, put on a hot dish and a little of the fish stock is poured over them. The rest of the fish stock is strained into the tureen on slices of bread, lightly fried in butter.

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Le Waterzoie (Chicken Soup)

There are two kind of WATERZOIE--the one made with chicken and the other with the fish. Both are popular in Belgium.
For the first, take one or two chickens and rub them well with lemon. Put them in a saucepan with sufficient water to half cover them. Bring to boil, skim and add :
2 onions, stuck with 1 or 2 cloves, shredded celery and leeks (3 or 4 sticks celery and 3 leeks), 1 sliced carrots, previously cooked in butter, parsley, thyme,, 1 bayleaf, salt and pepper.
A bottle of dry white wine is now added, the saucepan is covered with a lid and the chickens are cooked till quite tender. The time is varies according to the size and age of the chickens used. To serve, carve the chickens, put them in a soup tureen, pour the stock over them, garnish with the vegetables, add 1 tablespoon of breadcrumbs, and sprinkle with chopped parsley.

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