2 lobsters, live or freshly cooked
2 slices Ganda ham (cooked ham)
100 g – 3,5 oz. mushroom caps
2 shallots
2 tb brandy
2 dl white wine
1 dl port
Salt, pepper
2 egg yolks
2 dl – 6,6 fl. oz. single cream

Preparation:
Cook the lobsters (if they’re fresh) and let them cool a little. Split each lobster in half lengthwise. Remove the sand sacs in the heads, and the intestinal tubes. Reserve the coral and green matter in a bowl. Remove the rest of the meat and chop it fairly roughly. Break the claws, remove the meat and chop it as well. Chop the ham, mushrooms and shallots finely. Melt 35 g (1,2 oz.) butter in a large pan, put in the lobster meat and cook it for about 1 minute; then add the ham, shallots and mushrooms, and continue to cook gently for another two minutes.

Pour the warmed brandy into the pan and set it alight to flambé the shellfish and vegetables. Then pour in the wine and port, season to taste, cover and cook gently for 20 minutes.

Beat the egg yolks into the cream and add this to the reserved coral and green matter: then away from the heat, beat it into the lobster mixture, making sure that it thickens without boiling. Check the seasoning, and serve in a warm tureen with buttered noodles.

4 servings.

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

20 cups (5 pounds) all-purpose flour
4 1/2 cups (2 pounds) brown sugar
12 eggs
2 cups butter
1 teaspoon vanilla extract
1 teaspoon salt
splash or two of whiskey, rum, or scotch (optional)
Cream butter and brown sugar. Add eggs, vanilla, salt, and liquor (if desired). Blend in.

Now it gets to be fun. You have to work in all five pounds of flour little by little by hand. It will work in but it takes a while. You’ll wind up with a BIG mixing bowl of dough.

Refrigerate dough overnight.

Have plenty of people to help with the cooking. Lightly grease and heat the empty cookie iron over a gas burner. Start with a tablespoon and a half of dough rolled into a little “cigar” shape and vary amount to fit the size of your cookie iron. It takes from one to one and a half minutes to cook each cookie – it’s a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron. A properly cooked cookie will be golden and after cooled, crisp. If you are using an electric iron, the temp won’t be an issue.

Remarks:
No quantities given but this should be a lot of cookies!

Source: Tara Godfrey – Posted to the Food Forum 09:23:43 12/20/2000.

4 1/2 c. all-purpose flour
1/2 c. granulated sugar
1 tsp. cinnamon
2 tsp. baking powder
3/4 lb. sweet butter, softened
4 eggs
2 tbsp. rum

Preparation:
Sift the dry ingredients into a bowl. Make a well in the center and put the softened butter, eggs and rum in well. Gradually mix the flour into other ingredients. Let the mixture, which will be a paste, stand at room temperature, uncovered, for 2 hours. Divide into small balls the size of 2 tablespoons, and cook them in a waffle iron. Cool on a rack and store as for cookies. (Note:
Belgians eat these like cookies instead of as a breakfast food).

Makes 3-4 dozen.

Source: Olga Drozd – Posted at the Food Forum at 18:54:14 06/18/2001.