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The Belgian Cookbook

Various

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Book Excerpt: 
. . .Let it simmer for four hours, drain it and serve cold.

[Mme. Segers.]

VEGETABLE SALAD

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.

[Mme. van Praet.]

CHICORY

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.

[Mme. van Praet.]

CAULIFLOWER À LA REINE ELIZABETH

Simmer the cauliflowers till tender. Prepare a mince of veal and pork, and season it well with a little spice. Butter a mol. . . Read More