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

2 oz – 60 g chopped salt pork
1 bay leaf
1 lb – 500 g beef chuck in chunks
1 ts thyme
3 onions thinly sliced
3 tb Dijon mustard
1 ts flour
1 French bread (stale)
1 1/2 tb vinegar
2 c – 5 dl Belgian dark Trappist beer
1 parsley sprig
1 tb packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. Remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.

Transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. Remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer.

Remarks: 4 servings.

Source: my collection

FOR THE FISH BALLS:
350 g – 12 oz. leftover fish, boned and skinned
500 g – 1,1 lb boiled floury potatoes
1 clove garlic
2 tb chopped parsley
1 tb chopped chervil
1 tb chopped chives
50 g – 1,75 oz. softened butter
2 egg yolks
FOR THE BATTER:
100 g – 3,5 oz. plain flour
1 tb olive oil
1.5 dl – 5 fl. oz. lukewarm beer
Whites of 2 eggs
Pinch of salt

Mix the flour and salt with the oil and the beer, beating well together. Cover and leave in the kitchen, not the refrigerator or the cool larder, until required. This gives the batter a chance to ferment slightly, which improves its texture. Just before the batter is about to be used, beat the egg whites until stiff and fold in carefully.

Remove any skin or bones from the cooked fish. Mash the boiled potatoes and mix the fish, potatoes, chopped garlic, herbs and the softened butter together. Add the egg yolks one at a time: the mixture should hold its shape and be neither too dry nor too liquid. Use only one egg yolk if this gives the right consistency, or the second egg yolk and a drop of milk if the mixture is too dry.

Season to taste. Take a tablespoon of the mixture, roll between the palms of your hands, into a small ball: continue until all the mixture has been used up, flouring your hands from time to time.

Using a fork, dip each ball in the batter and then plunge into hot fat.

When brown and crispy, remove and serve with tomato sauce or mayonnaise.

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).

Juice of 1/2 lemon
1 teaspoon / 0.5 cl Campari Cordial
1 teaspoon / 0.5 cl Crème de Framboise
Alexander Rodenbach beer
Mint leaves
Raspberries

Take a champagne glass or a Rodenbach cocktail glass and add first the lemon juice, Campari Cordial and the Crème de Framboise.

Then pour in the Alexander Rodenbach beer to create a smooth, creamy head. Decorate with mint leaves and raspberry on the glass.

Serve cool.

Remarks: 1 serving.

Source: The Rodenbach Brewery.

10% Crème de Cerises
10% Eau de Vie
80% Alexander Rodenbach beer

First pour the Crème de Cerises and the Eau de Vie together into a long-drink glass or a Rodenbach cocktail glass.

Then pour in the Alexander Rodenbach beer to create an attractive, decorative head.

Serve cool.

Remarks: 1 serving.

Source: The Rodenbach Brewery

3/4 c flour, all-purpose
1/8 t salt
1 egg – slightly beaten
1 tb vegetable oil
1 t rum
1/2 cup light beer
vegetable oil for frying
2 egg whites
4 medium apples
1/2 c sugar, powdered
Sift flour and salt into a large bowl. Stir in egg, 1 tb oil and rum. Gradually beat in enough beer to make a medium-thick batter similiar to thickness of whipping cream. Cover bowl – let stand 1 hour.

Heat oil for deep frying to 350F. Immediately before cooking fritters, beat egg whites until stiff and glossy. Use a wooden spoon to fold beaten egg whites into batter.

Peel and core apples – cut into 1/4 inch crosswise slices. Dip in batter, 2-3 at a time, covering completely. Lower into hot oil – fry until golden brown on both sides. Drain on paper towels – keep warm. Repeat until all slices are battered and fried.

Remarks: 24 fritters.

Source: Fidonet – Author unknown.