The Belgian Cook-Book by Mrs. Brian Luck Published: 1915

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INDEX

Anchovy Biscuits
" Patties
" Rounds
" Sandwiches
Anchovies
" Mock
Apples, a new dish of
Apples and Sausages
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
Beef a la Bourguignonne
Beef a la Mode
Beef, Blankenberg
" Caretaker's
" Fillet of, a la Brabanconne
" Roast Rump of, Bordelaise Sauce
" Roasted Fillet of
" Stewed
Beef and Apricots
Beef Squares
Brussels Sprouts
Boeuf a la Flamande
Bouchees a la Reine
Brabant Pancake
Burgundy, Hot
Butterflies

Cabbage, Red
Cabbage and Potatoes
Cabbage with Sausages
Cabbages, Harlequin
Cake, Mocha
Calf'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 Shrimps
Cauliflower, Dressed
" Stuffed
Celeris au Lard
Cheese Fondants
Cheese Limpens
Cherry and Strawberry Compote
Cherries, Madeline
Chicken a la Max
Chicory
Chicory a la Ferdinand
Chicory and Ham with Cheese Sauce
Chicory, Stuffed
Children's Birthday Dish, The
Chinese Corks
Chou-Croute
Cod, Remains of
" The Miller's
Cordial, Hawthorn
Cream, Chocolate
" Rum
" Vanilla
Creme de Poisson a la Roi Albert
Croquettes of Boiled Meat
Croquettes of Veal
Croquettes, Cheese
" Potato
Cucumber a la Laeken
Cucumbers and Tomatoes
Custard, Chocolate
Cutlets, Imitation

Delicious Sauce for Puddings

Egg Plants as Souffle
Eggs a la Ribeaucourt
Eggs, a Difficult Dish of
" Belgian
" Country
" French
" Madeira or Oeufs a la Grand'mere
" Peasants'
" Poached, Tomato Sauce
" Stuffed
Eggs and Mushrooms
Endive, Flemish
Entree (Croque-Monsieur)
" Walloon

Fish
" a Brown Dish of
Fish, Filleted, with White Sauce and Tomatoes
" Remains of
" To Dress Coarse
Fish and Custard
Four Quarters
Frangipani
Fricadelle
Friday's Feast
Fritters, Apple
" Fruit
" Semolina
" Spinach
" Veal
Fruit Jellies

Gaufres from Brussels
Gingerbread, Belgian
Gooseberry Cream without Cream

Haddock a la Cardinal
Haddocks, Baked
Hake and Potatoes
Ham with Madeira Sauce
Ham, York, Sweetbreads, Madeira Sauce
Hare
" Hunter's
Haricots, Red
Herring and Mayonnaise
Herrings, Dutch
Hoche Pot
Hoche Pot Gantois
Hoche Pot of Ghent
Hors d'Oeuvre
Hot Pot

Invalid, for an
Invalid's Eggs

Kid, Roast, with Venison Sauce
Kidneys and Lettuce
Kidneys with Madeira

Lamb, Shoulder of, a la Belge
Lavender Water
Leeks a la Liegeoise
Lettuce, Cooked

Mackerel, to Keep for a Week
Meat, Cold, Ragout of
" Scraps of
" To Use Up Cold
" To Use Up Remains of
Mutton, a Use for Cold
" Collops
" Loin of, in the Pot
" Ragout of
" Shoulder of
" Shoulder of, Dressed Like Kid
" Stew
" Stewed Shoulder of
Mushrooms a la Spinette
Mushrooms, Gourmands'

Oeufs Celestes, Hommage a Sir Edward Grey
Omelette, Asparagus
" Mushroom
" of Peas
" Rum
Ox Tongue
Ox Tongue a la Bourgeoise
Ox Tongue with Spinach and White Sauce

Pains Perdus
Pastry, Excellent Paste for
Peas, Flemish
Petites Caisses a la Furnes
Pigeon and Cabbage Rolls,
Pigeons, Fricassee of
Pigs' Trotters in Blanquette
Pineapple a l'Anvers
Pommes Chateau
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
Puree of Chestnuts

Quince Custard

Rabbit
" Baked
" Flemish
" Laeken
Rabbit a la Bordelaise
Rice, Golden
" Pink
" Richelieu
" Saffron
Rice a la Conde
Rice with Eggs
Rissoles, Good
Riz Conde

Salad, Belgian
" Flemish
" Little Towers of
" a Mutton
" of Tomatoes
" Vegetable
Salads, Vegetable
Sauce au Diable
Sauce, Bearnaise
" Bordelaise
" Cream
" Dutch, for Fish
" Flemish
" Maitre d'Hotel
" Muslin
" Poor Man's
" The Good Wife's
Sausage and Potatoes
Sausage Patties
Sausage, Remains of
Skate, Stew
" Very Nice
Snowy Mountains
Soles, Filleted, au Fromage
Souffle, Apricot
" Au Chocolat
" Baked
" Cheese
" Kidney
" Semolina
Soup, A Good Belgian
" A Good Pea
" Ambassador
" Another Sorrel
" Belgian Puree
" Carrot
" Cauliflower
" Chervil
" Cream of Asparagus
" Crecy (Belgian recipe)
" Fish
" 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
Sparrows, Headless
Speculoos
Sprats, To Keep
Spinach a la Braconniere
Stew, A Quickly Made
Strawberry Fancy
Strawberry Tartlets
Sweet Drinks and Cordials Orgeat
Sweet for the Children, A

Tomato Rice
Tomatoes, a la Sir Edward Grey Hommage
Tomatoes and Eggs
" and Eggs, Two Recipes for
Tomatoes and Shrimps
Tomatoes in Haste
Tomatoes, Stuffed
" Stuffed with Beans

Veal, Breast of,
" Blanquette of
" Fricandeau of
" Grenadines of
" Grenadins of
Veal a la Creme
Veal a la Milanaise
Veal Cake,
" Excellent for Supper
Veal Cutlets with Madeira Sauce
Veal Liver Stuffed, or Liver a le Panier d'Or
Veal with Mushrooms, or the Calf in Paradise
Veal with Onions
Veal with Tomatoes

Yellow Plums and Rice

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