The Belgian Cookbook. Various

       III

       PART II

       M. LUCK.

       HORS D'OEUVRE

       (Herring and Mayonnaise)

       CARROT SOUP

       SORREL SOUP

       OSTEND SOUP

       ANOTHER SORREL SOUP

       HASTY SOUP

       ARTICHOKES A LA VEDETTE

       SURPRISE POTATOES

       VEGETABLE SALADS

       TOMATOES A LA SIR EDWARD GREY HOMMAGE

       STUFFED CARROTS

       TO COOK ASPARAGUS

       TOMATOES IN HASTE

       KIDNEYS AND LETTUCE

       TOMATO RICE

       RICE WITH EGGS

       BROAD BEANS IN SAUCE

       OMELETTE OF PEAS

       BRUSSELS ARTICHOKES

       [ F. R. ]

       BELGIAN SALAD

       BRUSSELS CARROTS

       CARROTS AND EGGS

       CUCUMBERS AND TOMATOES

       RED HARICOTS

       POTATOES A LA BRABANCONNE

       FLEMISH PEAS

       CHOU-CROUTE

       SPINACH FRITTERS

       HARLEQUIN CABBAGES

       LITTLE TOWERS OF SALAD

       PUFFS FOR FRIDAY

       HADDOCK A LA CARDINAL

       SKATE STEW

       TO DRESS COARSE FISH

       [ F. R. ]

       FLEMISH SALAD

       FLEMISH SAUCE

       BEEF SQUARES

       IMITATION CUTLETS

       KIDNEYS WITH MADEIRA

       PIGS' TROTTERS IN BLANQUETTE

       LOIN OF MUTTON IN THE POT

       OX TONGUE WITH SPINACH AND WHITE SAUCE

       VEAL FRITTERS

       STEWED BEEF

       A MUTTON SALAD

       SAUSAGE PATTIES

       SAUSAGE AND POTATOES

       RAGOUT OF COLD MEAT

       A QUICKLY MADE STEW

       GRENADINES OF VEAL

       HOCHE POT

       PIGEON AND CABBAGE ROLLS

       REMAINS OF SAUSAGE

       SHOULDER OF LAMB A LA BEIGE