Edited By Mrs. Brian Luck
1915
"Lucullus, whom frugality could charm,
Ate roasted turnips at the Sabine Farm."
CONTENTS
[ PREFACE ]
[ PART I ]
[ CAULIFLOWER SOUP ]
[ FISH SOUP ]
[ STARVATION SOUP ]
[ IMMEDIATE SOUP, OR TEN MINUTES SOUP ]
[ CHERVIL SOUP ]
[ A GOOD PEA SOUP ]
[ WATERZOEI ]
[ A GOOD BELGIAN SOUP ]
[ BELGIAN PURÉE ]
[ AMBASSADOR SOUP ]
[ CRECY SOUP (BELGIAN RECIPE) ]
[ FLEMISH SOUP ]
[ TOMATO PURÉE ]
[ ONION SOUP ]
[ POTAGE LEMAN ]
[ TOMATO SOUP ]
[ SOUP, CREAM OF ASPARAGUS ]
[ GREEN PEA SOUP ]
[ VEGETABLE SOUP ]
[ MUSHROOM CREAM SOUP ]
[ THE SOLDIER'S VEGETABLE SOUP ]
[ LEEK SOUP ]
[ CELERIS AU LARD ]
[ CABBAGE WITH SAUSAGES ]
[ LEEKS À LIEGOISE ]
[ A SALAD OF TOMATOES ]
[ POTATOES AND CHEESE ]
[ FRIDAY'S FEAST ]
[ RED CABBAGE ]
[ ASPARAGUS À L'ANVERS ]
[ COOKED LETTUCE ]
[ STUFFED CAULIFLOWER ]
[ GOURMANDS' MUSHROOMS ]
[ POMMES CHÂTEAU ]
[ CHIPPED POTATOES ]
[ CHICORY À LA FERDINAND ]
[ APPLES AND SAUSAGES ]
[ STUFFED CHICORY ]
[ TOMATOES STUFFED WITH BEANS ]
[ CABBAGE AND POTATOES ]
[ SPINACH À LA BRACONNIÈRE ]
[ A DISH OF HARICOT BEANS ]
[ POTATOES IN THE BELGIAN MANNER ]
[ TOMATOES AND SHRIMPS ]
[ FLEMISH ENDIVE ]
[ CAULIFLOWER AND SHRIMPS ]
[ BELGIAN CARROTS ]
[ STUFFED TOMATOES ]
[ RED CABBAGE ]
[ VEGETABLE SALAD ]
[ CHICORY ]
[ CAULIFLOWER À LA REINE ELIZABETH ]
[ MUSHROOMS À LA SPINETTE ]
[ DRESSED CAULIFLOWER ]
[ BRUSSELS SPROUTS ]
[ RAGOUT OF MUTTON ]
[ STEWED SHOULDER OF MUTTON ]
[ SHOULDER OF MUTTON ]
[ MUTTON COLLOPS ]
[ SHOULDER OF MUTTON DRESSED LIKE KID ]
[ ROAST RUMP OF BEEF, BORDELAISE SAUCE ]
[ ROASTED FILLET OF BEEF ]
[ BEEF À LA BOURGUIGNONNE ]
[ OX-TONGUE À LA BOURGEOISE ]
[ BEEF À LA MODE ]
[ BOEUF À LA FLAMANDE ]
[ CARETAKER'S BEEF ]
[ BLANKENBERG BEEF ]
[ VEAL WITH TOMATOES ]
[ FRICANDEAU OF VEAL ]
[ VEAL CUTLETS WITH MADEIRA SAUCE ]
[ GRENADINS OF VEAL ]
[ CALF'S LIVER À LA BOURGEOISE ]
[ VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE ]
[ BLANQUETTE OF VEAL ]
[ VEAL CAKE, EXCELLENT FOR SUPPER ]
[ BREAST OF VEAL ]
[ OX TONGUE ]
[ VEAL À LA MILANAISE ]
[ STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR ]
[ VEAL À LA CRÊME ]
[ This is the demi-glaze Sauce which is used for all brown Sauces. ]
[ DUTCH SAUCE FOR FISH ]
[ BEARNAISE SAUCE ]
[ MUSLIN SAUCE ]
[ SAUCE BORDELAISE ]
[ POOR MAN'S SAUCE ]
[ THE GOOD WIFE'S SAUCE ]
[ CREAM SAUCE ]
[ SAUCE MAÎTRE D'HÔTEL ]
[ SAUCE AU DIABLE ]
[ FRICASSEE OF PIGEONS ]
[ HUNTER'S HARE ]
[ FLEMISH RABBIT ]
[ ROAST KID WITH VENISON SAUCE ]
[ BAKED RABBIT ]
[ CHICKEN À LA MAX ]
[ RABBIT À LA BORDELAISE ]
[ LAEKEN RABBIT ]
[ RABBIT ]
[ HARE ]
[ RUM OMELETTE ]
[ THE CHILDREN'S BIRTHDAY DISH ]
[ A FRANGIPANI ]
[ APRICOT SOUFFLÉ ]
[ STEWED PRUNES ]
[ CHOCOLATE CREAM ]
[ SEMOLINA SOUFFLÉ ]
[ SNOWY MOUNTAINS ]
[ RICHELIEU RICE ]
[ EXCELLENT PASTE FOR PASTRY ]
[ CHOCOLATE CREAM ]
[ BELGIAN GINGERBREAD ]
[ APPLE FRITTERS ]
[ FOUR QUARTERS ]
[ SAFFRON RICE ]
[ SEMOLINA FRITTERS ]
[ SPECULOOS ]
[ GAUFRES FROM BRUSSELS ]
[ RICE À LA CONDE ]
[ PAINS PERDUS ]
[ FRUIT FRITTERS ]
[ MOCHA CAKE ]
[ VANILLA CREAM ]
[ RUM CREAM ]
[ PINEAPPLE À L'ANVERS ]
[ POUDING AUX POMMES ]
[ SOUFFLÉ AU CHOCOLAT ]
[ A NEW DISH OF APPLES ]
[ GOLDEN RICE ]
[ BANANA COMPÔTE ]
[ RIZ CONDE ]
[ CHOCOLATE CREAM ]
[ KIDNEY SOUFFLÉ ]
[ BAKED SOUFFLE ]
[ PEASANTS' EGGS ]
[ TWO RECIPES FOR TOMATOES AND EGGS ]
[ TOMATOES AND EGGS ]
[ MUSHROOM OMELETTE ]
[ ASPARAGUS OMELETTE ]
[ STUFFED EGGS ]
[ POACHED EGGS, TOMATO SAUCE ]
[ EGGS AND MUSHROOMS ]
[ BELGIAN EGGS ]
[ EGGS À LA RIBEAUCOURT ]
[ TO USE UP REMAINS OF MEAT ]
[ VEAL WITH ONIONS ]
[ VEAL CAKE ]
[ TO USE UP COLD MEAT ]
[ FLEMISH CARBONADE ]
[ A USE FOR COLD MUTTON ]
[ FLEMISH CARBONADES ]
[ FISH ]
[ REMAINS OF FISH ]
[ GOOD RISSOLES ]
[ CROQUETTES OF BOILED MEAT ]
[ CARBONADES DONE WITH BEER ]
[ WALLOON ENTRÉE ]
[ SCRAPS OF MEAT ]
[ FRICADELLE ]
[ CHICORY AND HAM WITH CHEESE SAUCE ]
[ CROQUETTES OF VEAL ]
[ ENTRÉE (CROQUE-MONSIEUR) ]
[ HOT-POT ]
[ HOCHE POT ]
[ BOUCHÉES À LA REINE ]
[ HOCHE POT OF GHENT ]
[ CARBONADE OF FLANDERS ]
[ HEADLESS SPARROWS ]
[ MUTTON STEW ]
[ HOCHE POT GANTOIS ]
[ CHINESE CORKS ]
[ LIMPENS CHEESE ]
[ CHEESE SOUFFLÉ ]
[ CHEESE CROQUETTES ]
[ CHEESE FONDANTS ]
[ CHEESE SOUFFLÉ ]
[ POTATOES AND CHEESE ]
[ YORK HAM, SWEETBREADS, MADEIRA SAUCE ]
[ HAM WITH MADEIRA SAUCE ]
[ A DIFFICULT DISH OF EGGS ]
[ COUNTRY EGGS ]
[ FRENCH EGGS ]
[ OEUFS CELESTES ]
[ PETITES CAISSES À LA FURNES ]
[ FLEMISH CARROTS ]
[ AUBERGINE OR EGG PLANT ]
[ EGG PLANTS AS SOUFFLÉ ]
[ POTATO CROQUETTES ]
[ PURÉE OF CHESTNUTS ]
[ HORS D'OEUVRES ]
[ POTATO DICE ]
[ ANCHOVIES ]
[ ANCHOVY SANDWICHES ]
[ ANCHOVY ROUNDS ]
[ ANCHOVY BISCUITS ]
[ ANCHOVY PATTIES ]
[ MOCK ANCHOVIES ]
[ CUCUMBER À LA LAEKEN ]
[ HERRING AND MAYONNAISE ]
[ SWEET DRINKS AND CORDIALS. ORGEAT ]
[ HAWTHORN CORDIAL ]
[ DUTCH NOYEAU ]
[ LAVENDER WATER ]
[ HOT BURGUNDY ]
[ CRÊME DE POISSON À LA ROI ALBERT ]
[ FISH AND CUSTARD ]
[ HAKE AND POTATOES ]
[ VERY NICE SKATE ]
[ TO KEEP SPRATS ]
[ TO KEEP MACKEREL FOR A WEEK ]
[ A BROWN DISH OF FISH ]
[ BAKED HADDOCKS ]
[ FILLETED SOLES AU FROMAGE ]
[ FILLETED FISH, WITH WHITE SAUCE AND TOMATOES ]
[ THE MILLER'S COD ]
[ DUTCH HERRINGS ]
[ REMAINS OF COD ]
[ PART II ]
[ HORS D'OEUVRE ]
[ CARROT SOUP ]
[ SORREL SOUP ]
[ OSTEND SOUP ]
[ ANOTHER SORREL SOUP ]
[ HASTY SOUP ]
[ ARTICHOKES A LA VEDETTE ]
[ SURPRISE POTATOES ]
[ VEGETABLE SALADS ]
[ TOMATOES A LA SIR EDWARD GREY HOMMAGE ]
[ STUFFED CARROTS ]
[ TO COOK ASPARAGUS ]
[ TOMATOES IN HASTE ]
[ KIDNEYS AND LETTUCE ]
[ TOMATO RICE ]
[ RICE WITH EGGS ]
[ BROAD BEANS IN SAUCE ]
[ OMELETTE OF PEAS ]
[ BRUSSELS ARTICHOKES ]
[ BELGIAN SALAD ]
[ BRUSSELS CARROTS ]
[ CARROTS AND EGGS ]
[ CUCUMBERS AND TOMATOES ]
[ RED HARICOTS ]
[ POTATOES A LA BRABANCONNE ]
[ FLEMISH PEAS ]
[ CHOU-CROUTE ]
[ SPINACH FRITTERS ]
[ HARLEQUIN CABBAGES ]
[ LITTLE TOWERS OF SALAD ]
[ PUFFS FOR FRIDAY ]
[ HADDOCK A LA CARDINAL ]
[ SKATE STEW ]
[ TO DRESS COARSE FISH ]
[ FLEMISH SALAD ]
[ FLEMISH SAUCE ]
[ BEEF SQUARES ]
[ IMITATION CUTLETS ]
[ KIDNEYS WITH MADEIRA ]
[ PIGS' TROTTERS IN BLANQUETTE ]
[ LOIN OF MUTTON IN THE POT ]
[ OX TONGUE WITH SPINACH AND WHITE SAUCE ]
[ VEAL FRITTERS ]
[ STEWED BEEF ]
[ A MUTTON SALAD ]
[ SAUSAGE PATTIES ]
[ SAUSAGE AND POTATOES ]
[ RAGOUT OF COLD MEAT ]
[ A QUICKLY MADE STEW ]
[ GRENADINES OF VEAL ]
[ HOCHE POT ]
[ PIGEON AND CABBAGE ROLLS ]
[ REMAINS OF SAUSAGE ]
[ SHOULDER OF LAMB A LA BEIGE ]
[ FILLET OF BEEF À LA BRABANCONNE ]
[ STEWED BEEF ]
[ BEEF AND APRICOTS ]
[ FOR AN INVALID ]
[ INVALIDS' EGGS ]
[ A SWEET FOR THE CHILDREN ]
[ QUINCE CUSTARD ]
[ YELLOW PLUMS AND RICE ]
[ BRABANT PANCAKE ]
[ DELICIOUS SAUCE FOR PUDDINGS ]
[ FRUIT JELLIES ]
[ STRAWBERRY FANCY ]
[ PINK RICE ]
[ MILITARY PRUNES ]
[ MADELINE CHERRIES ]
[ STRAWBERRY TARTLETS ]
[ MADEIRA EGGS OR OEUFS À LA GRAND'MÈRE ]
[ BUTTERFLIES ]
[ CHERRY AND STRAWBERRY COMPOTE ]
[ CHOCOLATE CUSTARD ]
[ GOOSEBERRY CREAM WITHOUT CREAM ]
[ CHOCOLATE PUDDINGS ]
[ INDEX ]