The Belgian Cookbook. Various

       HOCHE POT

       BOUCHÉES À LA REINE

       HOCHE POT OF GHENT

       CARBONADE OF FLANDERS

       HEADLESS SPARROWS

       MUTTON STEW

       HOCHE POT GANTOIS

       (For eight or nine persons)

       CHINESE CORKS

       LIMPENS CHEESE

       CHEESE SOUFFLÉ

       CHEESE CROQUETTES

       CHEESE FONDANTS

       CHEESE SOUFFLÉ

       POTATOES AND CHEESE

       YORK HAM, SWEETBREADS, MADEIRA SAUCE

       HAM WITH MADEIRA SAUCE

       A DIFFICULT DISH OF EGGS

       COUNTRY EGGS

       FRENCH EGGS

       OEUFS CELESTES

       (Hommage à Sir Edward Grey)

       PETITES CAISSES À LA FURNES

       FLEMISH CARROTS

       AUBERGINE OR EGG PLANT

       EGG PLANTS AS SOUFFLÉ

       POTATO CROQUETTES

       PURÉE OF CHESTNUTS

       HORS D'OEUVRES

       POTATO DICE

       ANCHOVIES

       ANCHOVY SANDWICHES

       ANCHOVY ROUNDS

       ANCHOVY BISCUITS

       ANCHOVY PATTIES

       MOCK ANCHOVIES

       CUCUMBER À LA LAEKEN

       HERRING AND MAYONNAISE

       SWEET DRINKS AND CORDIALS. ORGEAT

       HAWTHORN CORDIAL

       DUTCH NOYEAU

       LAVENDER WATER

       HOT BURGUNDY

       CRÊME DE POISSON À LA ROI ALBERT

       FISH AND CUSTARD

       HAKE AND POTATOES

       VERY NICE SKATE

       TO KEEP SPRATS

       TO KEEP MACKEREL FOR A WEEK

       A BROWN DISH OF FISH

       BAKED HADDOCKS

       FILLETED SOLES AU FROMAGE

       FILLETED FISH, WITH WHITE SAUCE AND TOMATOES

       THE MILLER'S COD

       (Cabillaud meunier)

       DUTCH HERRINGS

       (A cold dish)

       REMAINS OF COD

       I

       II