Posts from — February 2006

4 eggs
0.5 bottle Belgian beer
(such as Kriek) or lager
60 g – 2 oz. butter
1 tb flour
0.5 ts sugar
1 dl – 3,3 fl. oz. cream
4 slices bread
1 tb chopped parsley
Salt, pepper

Bring the beer to a boil in a saucepan. Break the eggs in small bowls and slide them carefully into the beer: poach them for 3-4 minutes, or until they are set. Remove the eggs from the beer with a slotted spoon, drain and keep warm.

Strain the beer into a jug. Make a roux with the butter and the flour, and gradually add the strained beer until the sauce is smooth and thick. Add the sugar and cream, and mix well. Adjust seasoning.

Cut off the crusts of the slices of bread and trim them into ovals or rounds, then fry them in the remaining butter. Put one egg on each slice of fried bread, spoon the sauce over, and sprinkle with chopped parsley. Serve very hot.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

200 g – 7 oz. pork in cubes
4 German sausages
2 finely chopped onions
1 bottle of beer
1/2 beef-tea cube
750 g – 1,6 lb potatoes
1 small green cabbage
pepper and salt
ground cloves to taste

Season the pork cubes and fry together with the sausages and the onions. When browned, add beer and beef-tea cube. Stew for 20 minutes.

In the meantime slice the cabbage, put the cabbage on the meat and stew till soft. Cook the potatoes.

When the meat stew is ready, add the hot potatoes and mix carefully. Season with pepper, salt and ground cloves, if you wish.

Serve with beer.

Remarks: 4 servings.

Source: my collection

1 kg – 2,2 lb potatoes
1 kg – 2,2 lb carrots
1 finely chopped onion
50 g – 1,75 oz. butter
250 g – 8,75 oz. bacon
a sprig of thyme
1 tablespoon chopped parsley
some milk
salt and pepper

Clean the carrots and slice them into thin rounds. Melt the butter in a large pan and fry the onion until it is golden. Add carrots, thyme, parsley and salt and pepper to taste. Add water to cover the vegetables and let simmer for 40 minutes.

Cook the potatoes in salted water for 20 minutes. Cut the bacon in small pieces and fry them slowly. When everything is ready mix the vegetables with the potatoes and the bacon. Add some milk and pass through a vegetable shredder. Season with pepper and salt.

Serve very warm with baked sausages and mustard.

Remarks: 4 servings.

Source: my collection

8 Belgian endive heads
2 tb butter
Salt and pepper to taste
2 tb water
1/2 lemon juice
1 tb parsley leaves finely chopped

Rub the butter over the bottom of a shallow flameproof casserole or skillet. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1″ thick. Put them in the pan with salt and pepper to taste, lemon juice and water.

Press a piece of buttered foil on top of the endive and cover with a lid. Cook over low heat for 7-8 minutes or until the endive is tender. Shake the pan occasionally.

Sprinkle with the chopped parsley and serve.
Remarks: 4 servings.

Source: Guy Atwood on Fidonet

4 hardboiled eggs
2 big onions, minced
60 g – 2 oz. butter
50 g – 1,7 oz. flour
5 dl – 1 pint – 2 cups milk
nutmeg, pepper and salt
80 g – 2,5 oz. chopped parsley

Cook the eggs for 10 minutes. Peel them and keep warm.

Fry the onions in butter until golden, dust with flour and let dry for a while. Pour the milk in the pan and stew the onions over low heat. Add some nutmeg, pepper and salt.

Cut the warm eggs in two. Put them on a serving dish and pour the sauce over them. Garnish with chopped parsley.

Remarks: 4 servings.

Source: my collection

8 eggs
1/2 dl – 1,7 fl. oz. cream
100 g – 3,5 oz. cooked shrimps
salt and pepper

Mix eggs, cream, pepper and salt thoroughly. Add shrimps.

Melt butter and pour mixture into the pan. Stir with a wooden spoon until the mixture is just set.

Serve on toast.

Remarks: 4 servings.

Source: The Collection of Kris Vanhoutte