Belgian Baked Bananas

Skin fine bananas and lay them whole in a baking-dish. Sprinkle with
sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and
1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in
a glass dish and pour over the sauce. Let get cold and serve.

Read more »

Belgian Lamb Chops

Season lamb chops; dredge with flour and fry until brown; keep hot.
Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of
butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2
cup of water; let boil well; add parsley, a few cloves and
peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well.
Add 1 glass of claret; then pour the sauce hot over the chops, and
garnish with French peas.

Read more »

Belgian Stuffed Shad

Season and stuff the shad with chopped oysters and mushrooms well
seasoned. Place in a well-buttered baking-dish; sprinkle with fine
bread-crumbs, chopped onion and parsley. Put flakes of butter on top
and pour in 1 cup of tomato-sauce. Let bake until done. Baste often
with the sauce. Serve with celery salad with French dressing.

Read more »

Belgian Potato Salad

Slice cold boiled potatoes very thin and mix with chopped celery and
onion; season with salt and pepper. Then mix the yolks of 2
hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad
with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley
and serve.

Read more »

Belgian Rice Dessert

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants;
stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of
sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form
into cylinders. Dip in beaten egg and fine bread-crumbs and fry a
golden brown. Sprinkle with pulverized sugar and put some red currant
jelly on top and serve.

Read more »