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The Belgian Cookbook


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

[Mme. Segers.]


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.]


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.]


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

Community Reviews

I found a few keepers.

The Belgian Cookbook
TOC where recipes are broken up into food categories.
Preface talks about Belgian refugees that the author got the recipes from.
Different food categories and meals are discussed.
Each recipe starts with a title. Some do not even list the ingredients. Paragraph following the title t

Interesting Cookbook

Many of the recipes in this cookbook I'd not seen before. I'm not even sure I'd be able to find the ingredients, such as skate. The recipes sound interesting, and I look forward to trying some of them.


This cookbook is presented as it's cooks must have made these recipes a long while ago. Not many measurements and a lot of driving... I don't know how much I'll cook out of it, but a great addition to my cookbooks!