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The Belgian Cookbook

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Author: Anonymous
Published: 1915
Language: English
Wordcount: 32,186 / 98 pg
Flesch-Kincaid Reading Ease: 86.3
LoC Category: TX
Downloads: 9,884
mnybks.net#: 38
Origin: gutenberg.org
Genres: Non-fiction, Cooking

Edited by Mrs Brian Luck.

Show Excerpt

gustops, with a pat of butter for each four tops; thin the soup with extract of meat and water, and at the last moment stir in the raw yolks of two eggs, and a little chopped parsley.

[_Mme. van Praet._]

GREEN PEA SOUP

Put half a pound of dry green peas to soak overnight in water, with a teaspoonful of bicarbonate of soda in it. In the morning take out the peas and put them on the fire in about three-and-a-half pints of water. When the peas are nearly cooked, add five big potatoes. When all is cooked enough for the skins to come off easily, rub all through a sieve. Fry in some butter four or five onions and five or six leeks till they are brown, or, failing butter, use some fat of beef; add these to the peas and boil together a good half-hour. If possible, add a pig's trotter cut into four, which makes the soup most excellent. When ready to serve, remove the four pieces of trotter. Little dice of fried bread should be handed with the soup.

[_V. Verachtert._]

Reader Reviews

Average Rating of 4 from 2 reviews: ****
2009.02.25
Matthew
****.

Snarky Mrs. Luck!

"VEGETABLES: Nearly all these are at their best (like brunettes) just before they are fully matured."

2008.02.03
Marwan Hawa
****.

Never think of belgian cuisine be4... lets try this nice people cookings.


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