100 g / 3,5 oz. butter
2 lemons, 1 peeled and cut into wedges, 1 pressed
bay leaves
10 leaves tarragon
12 very small onions (or 1 big one, cut into fine strips)
1 sheet gelatine, soaked 5 minutes in cold water
1 bottle of beer
pepper and salt
1 kg / 2,2 lb cleaned freshwater fish (perch, trout, pike…)

Cut the fish into pieces. Season with salt and pepper. Put the butter in a big frying pan. Fry the fish for 10 minutes on a low fire. Take the fish out of the pan.

Pour the beer into the frying pan with the juice of 1 lemon. Leave it on a low fire.

Melt the gelatine or make a fish gelatine following the instructions on the package.

Put a first layer of fish in a earthenware tureen. Garnish with 2 or 3 lemon wedges, a few bay leaves, a few tarragon leaves and 2 or 3 small onions (or some onion strips).

Add a little bit of beer and then some gelatine to cover the fish.

Continue with layers fish, lemon, bay leaves, tarragon and onions, beer and gelatine. The last layer should be a layer of gelatine, garnished with lemon wedges, tarragon and bay leaves.

Put the tureen in a cool place (not in the refrigerator) and keep it there for at least 3 days before serving.

Makes 4 servings.

Source: Elisabeth Lange – Belgische Kookkunst ABC. My translation.

the white parts of 2 leeks
1/2 celeriac
3 carrots
3 red cabbage leaves
200 gr – 7 oz. yoghurt
400 gr – 14 oz. cooked and peeled grey North Sea shrimps (or other small shrimps)
1 lemon
pepper and salt
nutmeg

Clean the vegetables. Cut them into small strips.
Flavour the yoghurt with pepper and salt, nutmeg and the juice of 1 lemon. Pour some yoghurt on each plate, put 1 or 2 tablespoons shrimps on the yoghurt and finish with vegetable strips.

Makes 4 servings.

Source: Kris VANHOUTTE – My translation

1 6-pound stewing hen or capon (or 2 3-pound fryers), cut into serving pieces, with giblets
1/4 cup butter, softened
5 leeks, cut in big chunks
5 celery stalks, cut in big chunks
2 carrots, cut in big chunks
2 onions, peeled and stuck with 2 cloves each
Bouquet garni of 6 sprigs parsley; 1/2 teaspoon thyme; 1/4 teaspoon nutmeg; 10 peppercorns; and 1 bay leaf (wrap these in tin foil and pierce all over with a fork)
8 cups chicken stock
1 cup dry white wine
juice of 1 lemon
4 egg yolks
3/4 cup heavy cream
Garnish:
1 lemon, sliced into 8 paperthin slices
2 Tablespoons minced parsley

Preparation:
Rub the chicken pieces with butter, then broil, 4-5 inches away from the heat, for 20 minutes, turning often. When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender.

Remove chicken and giblets from the broth and cool.

Strain the broth and skim off the fat. (If you’re not serving immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.

When ready to serve, cut the chicken in big chunks and mince the giblets. Throw out the bones and skin. Bring the broth to a simmer, then scrape in the chicken and giblets and return to kettle. Heat through, covered, for 5 minutes.

When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. Simmer at very low heat (lest it curdle!) for 2-3 minutes. Ladle into deep soup plates then float a thin lemon slice, sprinkled with parsley, in each one.

Best served with boiled potatoes as a main course.

Makes 4 servings.

Source: my Fidonet collection