3 lbs. pickerel, whitefish, lake herring, or bass fillets; if possible, several kinds, cut into 2-inch pieces
2 cups chopped celery leaves
1 tsp. salt
Black pepper
3 egg yolks
3 tbsp. whipping cream
3 tbsp. chopped parsley

Lay fish fillets in a shallow pan. Sprinkle with celery leaves, salt, and some pepper and barely cover with water. Bring to a boil and simmer carefully until fish flakes. Remove fish with a slotted spoon to a dish in a warm oven. Strain fish stock into a clean saucepan, discarding celery leaves.

Beat egg yolks and cream together. Stir 1 tbsp. of fish stock into egg mixture and then blend into remaining stock. Reheat very slowly, stirring continuously. Do not boil. Adjust seasoning.

Pour sauce over fish, garnish with parsley and serve. Traditionally the fish and sauce is spooned onto thick slices of dark rye bread.

Makes 4 servings.

Source: Olga Drozd – Posted at the Food Forum at 17:54:59 06/18/2001.

1 kg – 2,2 lb pork meat
2 onions, coarsly chopped
2 cloves mashed garlic
18 g – 3/4 oz. flour
salt, pepper
a good, tasty red wine
red porto
a piece of lemon peel (white part removed)
1 piece of cinnamon bark
250 gr – 1/2 lb dried prunes (put them in water first so they soften)
butter
oil

Heat the butter in a casserole with a thick bottom and fry the onions until they have browned (about 7 minutes). Heat the oil in another pan and brown the meat.

Transfer the meat to the casserole with the onions. Sprinkle the flour over the mixture and stir for about 3 minutes.

Then pour in the wine and porto (2/3 wine-2/3 porto) so that the meat is just covered. Stir continuously untill the sauce has thickened. Add salt, pepper, 2 cloves mashed garlic, the lemon peel and the piece of cinnamon bark.

Simmer for one hour.

Then add the dried prunes and simmer 45 minutes more. Remove the lemon peel and the cinnamon bark, check seasonings and serve.

I am not sure abouth the amount of flour. But if the sauce is too thin, you can always add a portion of butter mixed with an equal amount of flour. Stir well when you add it.

Makes 4 servings.

Source: my collection.

800 g – 28 oz. lean beef
4 egg yolks
2 tb ground-nut oil
2 tb capers (preserved in vinegar)
12 small gherkins – preserved in vinegar
1 tb minced parsley
1 tb Worchestershiresauce
1 tb minced onion
Pepper and salt

The devil may know where the name filet am?ricain (as we call it in Dutch) comes from. Americans seem to be horrified to eat raw red meat. But everybody in our country loves it. As a course “am?ricain” is served with a salad and french fries (belgian fries!), but frequently the meat is served with bread or toast and then it is called “Toast Cannibale”.

Mince the meat with a mincing-machine, or still better : mince it with a big, sharp knife.

Put the meat in a bowl and mix with all the other ingredients. Use a lot of pepper. Make 4 portions and serve them cold and raw.

Makes 4 servings.

Source: Dirk De Prins en Nest Mertens: “De Belgische Keuken”, Standaard Uitgeverij, Antwerpen 1995.