The Belgian Cookbook. Various

CHOCOLATE CREAM

       SEMOLINA SOUFFLÉ

       SNOWY MOUNTAINS

       RICHELIEU RICE

       EXCELLENT PASTE FOR PASTRY

       CHOCOLATE CREAM

       (No. 2)

       BELGIAN GINGERBREAD

       APPLE FRITTERS

       FOUR QUARTERS

       SAFFRON RICE

       SEMOLINA FRITTERS

       SPECULOOS

       (A Brussels recipe)

       GAUFRES FROM BRUSSELS

       RICE À LA CONDE

       PAINS PERDUS

       (Lost bread)

       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