The Belgian Cookbook by - (little bear else holmelund minarik TXT) 📖

the yolks of two eggs and their whites that you have beaten stiffly. Put it in the oven for a quarter of an hour, and serve it hot.

[_Mdlle. Lust, of Brussels_.]

 

SNOWY MOUNTAINS

Butter six circular rusks, and put on them a layer of jam. Beat the whites of three eggs and place them on the rusks in the shape of a pyramide. Put them in the oven and color a little. They must be served hot.

[_Mdlle. Lust, of Brussels_.]

 

RICHELIEU RICE

Put three soupspoonfuls of Carolina rice to swell in a little water, with a pat of butter. When the rice has absorbed all the water, add a pint of milk, sugar to sweeten, a few raisins, some chopped orange-peel, and some crystallized cherries, or any other preserved fruit. Put all on the fire, and when the mixture is cooked the rice ought to be creamy. Add the yolk of an egg, stir it well, and pour all into a mold. Put it to cool. Turn it out, and serve it with the following sauce, which must be poured on the shape.

A pint of milk, sugar, and vanilla; let it boil. Stir a soupspoonful of cornflour in water till it is smooth, mix it with the boiling milk, let it boil while stirring it for a few minutes, take it from the fire, add the yolk of an egg, and pour it on the rice shape. Serve when cold.

[_Mdlle. Lust, of Brussels_.]

 

EXCELLENT PASTE FOR PASTRY

Equal quantities of butter and flour, well mixed in a little beer; add also a pinch of salt. Make this paste the day before you require it; it is good for little patties and tarts.

[_Mdlle. Le Kent_.]

 

CHOCOLATE CREAM

(No. 2)

Melt four penny tablets of chocolate in hot milk until it is liquid and without lumps. Boil up a pint of milk with a stick of vanilla, a big lump of butter (size of a walnut) and ten lumps of sugar. When this boils, add the chocolate and keep stirring continually. Then take the yolks of three eggs and well beat them; it is better to have these beaten before, so as not to interfere with the stirring of your mixture. Add your three yolks and keep on stirring, always in the same way. Then pour the mixture into a mold that has been rinsed out in very cold water, and let it stand in a cool place till set.

[_Mrs. Emelie Jones_.]

 

BELGIAN GINGERBREAD

1/2 pound cornflour 1/4 pound butter 1/4 pound white sugar 1 or 2 eggs 1/2 ounce ginger powder.

Work all the ingredients together on a marble slab, to get the paste all of the same consistency. Make it into balls as big as walnuts, flattening them slightly before putting them into the oven. This sort of gingerbread keeps very well.

[_L. L. B. d’Anvers_.]

 

APPLE FRITTERS

Put half pound of flour in a deep dish and work it with beer, beating it well till there are no lumps left. Make it into a paste that is not very liquid. Peel and core some good apples, cut them into rounds, put them in the paste so that each one is well covered with it. Have a pan of boiling fat and throw in the apple slices for two minutes. They ought to be golden by then, if that fat has been hot enough. Serve them dusted with powdered sugar and the juice of half a lemon squeezed on them.

[_Mme. Delahaye_.]

 

FOUR QUARTERS

Weigh four very fresh eggs and put them in an earthenware dish. Add successively, sieved flour, fine sugar, and fresh butter, each one of these items being of the same weight of the eggs—hence the name: Four Quarters. With a wooden spoon, work these four ingredients, then let them rest for five minutes. Turn it all into a buttered mold and let it cook for five quarters of an hour in a gentle oven or in a double saucepan. Turn it out, and eat it either cold or hot and with fruit.

[_Georges Kerckaert_.]

 

SAFFRON RICE

Wash the rice in cold water, heat it in a little water and add a dust of salt. Flavor some milk (enough to cover the rice) with vanilla, and pour it on the rice. Let it cook in the oven for an hour and a quarter. Take it from the fire, and stir in the yolks only of two eggs, or of one only, if wished. Sweeten the whole with sugar, and color it with a little saffron. Turn it out, and let it get very cold.

[_Paquerette_.]

 

SEMOLINA FRITTERS

Quarter pound semolina, one and a half pints of milk, three eggs. Put on the milk, and, as soon as it is boiling, drop the semolina in, in a shower. Let it boil for a few minutes, stirring continually. Then add the yolks of three eggs, and then the whites, which you have already beaten stiff. Pour all on a dish, and cool. Have some boiling lard (it is boiling when it ceases to bubble), and throw into it spoonsful of the mixture. When they are fried golden, take them out, drain them a moment, and sprinkle on some white sugar.

[_Mme. Segers_.]

 

SPECULOOS

(A Brussels recipe)

Pound down half pound flour, four ounces brown sugar, three and a half ounces butter, a pinch of nutmeg, and the same of mace and cinnamon in powder. Add, as well, a pinch of bicarbonate of soda. Make the paste into a ball, and cover it with a fine linen or muslin cloth, and leave it till the following day. If you have no molds to press it in, cut it into diamonds or different shapes, and cook them in the oven on buttered trays. I believe waffle irons can be bought in London.

 

GAUFRES FROM BRUSSELS

Mix in an earthern bowl half a pint of flour, five yolks of eggs, a coffee-spoonful of castor sugar, half pint of milk (fresh), adding a pinch of salt and of vanilla; then two ounces butter melted over hot water. Then beat up the whites of four eggs very stiffly, and add them. Butter a baking-tin or sheet (since English households have not got a gaufre-iron, which is double and closes up), and pour in your mixture, spreading it over the sheet. When the gaufre is nicely yellowed, take it out and powder it with sugar. But to render this recipe absolutely successful, the correct implement is necessary.

 

RICE À LA CONDE

Simmer the rice in milk till it is tender, sweeten it, and add, for a medium-sized mold, the yolks of two eggs. Let it thicken a little, and stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn it out when it has well set, and decorate with crystallized fruits. Pour round it a thin apricot syrup.

[_Mme. Spinette_.]

 

PAINS PERDUS

(Lost bread)

Make a mixture of milk and raw eggs, enough to soak up in six rusks. Flavor it with a little mace or cinnamon. Put some butter in a pan and put the rusks in it to fry. Let them color a good brown, and serve them hot with sugar dusted over them.

[_Mme. Spinette_.]

 

FRUIT FRITTERS

Peel some apples, take out the core and cut them in slices, powder them on each side with sugar. You can use also pears, melons, or bananas. Make a batter with flour, milk and eggs, beating well the whites; a glass of rum and sugar to sweeten it. Put your lard on to heat, and when the blue steam rises roll your fruit slices in the batter and throw them into the lard. When they are golden, serve them with powdered sugar.

[_Mme. Spinette_.]

 

MOCHA CAKE

Take half a pound of fresh butter, four ounces of powdered sugar, and work them well together. When they are well mixed, add the yolks of four eggs, each one separately, and the whites of two. When the mixture is thoroughly well done, add, drop by drop, some boiling coffee essence to your taste. Butter a mold and line it with small sponge biscuits, and fill it with alternate layers of the cream and of biscuits. Put it for the night in the cellar before you serve it the following day. You can replace the essence of coffee by some chocolate that has been melted over hot water.

[_Mme. Spinette_.]

 

VANILLA CREAM

Sweeten well half a pint of milk and flavor it with vanilla. Put it to boil. Mix in a dish the yolks of four eggs with a little cornflour. When the milk boils, pour it very slowly over the eggs, mixing it well. Return it all to the pan and let it get thick without bringing it to the boil. Add some chopped almonds, and turn the mixture into a mold to cool.

[_Mme. Spinette_.]

 

RUM CREAM

Take sponge biscuits and arrange them on a dish, joining each to the other with jam. (You can make a square or a circle or a sort of hollow tower.) Pour your rum over them till they are well soaked. Then pour over them, or into the middle of the biscuits, a vanilla cream like the foregoing recipe, but let it be nearly cold before you use it. Decorate the top with the whites of four eggs sweetened and beaten, or use fresh cream in the same way.

[_Mme. Spinette_.]

 

PINEAPPLE À L’ANVERS

Take some slices of pineapple, and cut off the brown spots at the edges. Steep them for three hours in a plateful of weak kirsch, or maraschino, that is slightly warmed. Cut some slices of plain cake of equal thickness, and glaze them. This is done by sprinkling sugar over the slices and placing them in a gentle oven. The sugar melts and leaves the slices glacés. Arrange the slices in a circle, alternating pineapple and cake, and pour over the latter an apricot marmalade thinned with kirsch or other liqueur. This dish looks very nice, and if whipped cream can be added it is excellent.

[_L. L. B. Anvers_.]

 

POUDING AUX POMMES

Take a pound of apples and peel them. Cook them, and rub them, when soft, through a sieve to make them into a purée. Sweeten it well, and scent it with a scrap of vanilla; then let it get cold. Beat up three eggs, both whites and yolks, and mix them into your cold compôte, and put all in a dish that will stand the heat of the oven. Then place on the top a bit of butter the size of a filbert and powder all over with white sugar. Place the dish in an oven with a gentle heat for half-an-hour, watching how it cooks. This dish can be eaten hot or cold.

[_E. Defouck_.]

 

SOUFFLÉ AU CHOCOLAT

Melt two tablets of chocolate (Menier) in a dessertspoonful of water over heat, stirring till the chocolate is well wetted and very thick. Then prepare some feculina flour in the following way: Take for five or six persons nearly a pint of milk. Sweeten it well with sugar; take two dessertspoonfuls of feculina. Boil the sweetened milk, flavoring it with a few drops of vanilla essence. When it is boiled, take it from the fire, and let it get cold, mixing in the flour by adding it slowly so as not to make lumps. Put it back on a brisk fire and stir till it thickens; add then the melted chocolate, and when that is gently stirred in take off your pan, and again let it get cold. At the moment of cooking the soufflé, add three whites of eggs beaten stiff. Butter a deep fireproof