The Belgian Cook-book, by Various

Take your gooseberries and wash them well, cut off the stalk and the black tip of each. Stew them with sugar till they are tender, just covered in water. Do not let them burn. If you have not time to attend to that put them in the oven in a shallow dish sprinkled with brown sugar. When tender rub them through a fine sieve at least twice. Flavor with a few drops of lemon juice, and add sugar if required. Then beat up a fresh egg in milk and add as much arrowroot or cornflour as will lie flat in a salt spoon. Mix the custard with the gooseberries, pass it through the sieve once more and serve it in a crystal bowl.

CHOCOLATE PUDDINGS

Make some Genoese cake mixture as you would for a light cake, and pour it into greased molds like cups. You can take the weight of one egg in dried flour, butter, and rather less of sugar. Beat the butter and sugar together to a cream, sprinkle in the flour, stirring all the time, a pinch of salt, and then the beaten egg. When your little cakes are baked, turn them out of the molds and when cool turn them upside down and remove the inside, leaving a deep hole and a thin crust all round. Fill up this hole with the custard and chocolate as above, and let it grow firm. Then turn the cases right way up and pour over the top a sweet cherry sauce. You may require the yolks of two eggs to make the custard firm.

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 à la Roi Albert
   Croquettes of Boiled Meat
   Croquettes of Veal
   Croquettes, Cheese
       "       Potato
   Cucumber à la Laeken
   Cucumbers and Tomatoes
   Custard, Chocolate
   Cutlets, Imitation

   Delicious Sauce for Puddings

   Egg Plants as Souffle
   Eggs à la Ribeaucourt
   Eggs, a Difficult Dish of
    " Belgian
    " Country
    " French
    " Madeira or Oeufs à la Grand'mère
    " Peasants'
    " Poached, Tomato Sauce
    " Stuffed
   Eggs and Mushrooms
   Endive, Flemish
   Entrèe (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, à la Belge
   Lavender Water
   Leeks à 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 à la Spinette
   Mushrooms, Gourmands'

   Oeufs Celestes, Hommage à 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 à la Furnes
   Pigeon and Cabbage Rolls,
   Pigeons, Fricassee of
   Pigs' Trotters in Blanquette
   Pineapple à l'Anvers
   Pommes Château
   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
   Purée of Chestnuts

   Quince Custard

   Rabbit
     " Baked
     " Flemish
     " Laeken
   Rabbit à la Bordelaise
   Rice, Golden
     " Pink
     " Richelieu
     " Saffron
   Rice à 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
     " Maître d'Hôtel
     " 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
   Soufflé, Apricot
     "   Au Chocolat
     "   Baked
     "   Cheese
     "   Kidney
     "   Semolina
   Soup, A Good Belgian
     " A Good Pea
     " Ambassador
     " Another Sorrel
     " Belgian Purée
     " 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 à la Braconnière
   Stew, A Quickly Made
   Strawberry Fancy
   Strawberry Tartlets
   Sweet Drinks and Cordials Orgeat
   Sweet for the Children, A

   Tomato Rice
   Tomatoes, à 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 à la Crème
   Veal à la Milanaise
   Veal Cake,
     "    Excellent for Supper
   Veal Cutlets with Madeira Sauce
   Veal Liver Stuffed, or Liver à le Panier d'Or
   Veal with Mushrooms, or the Calf in Paradise
   Veal with Onions
   Veal with Tomatoes

   Yellow Plums and Rice

*** END OF THE PROJECT GUTENBERG EBOOK THE BELGIAN COOKBOOK ***

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CHOCOLATE PUDDINGS

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