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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Belgian Cooking Recipes

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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Belgian Cooking Recipes

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.

Have a nice cooking with Belgian recipes
Belgian Cooking Recipes