The Belgian Cookbook | Page 3

your tureen, put quickly into it two yolks of very fresh eggs, add two pats of butter and two small spoonfuls of water to mix it. Stir quickly with the spoon, and when the soup has done its eight minutes' boiling, pour it on the egg and butter in the tureen. This is an extremely good soup. It is rendered still better by a small quantity of Bovril.
CHERVIL SOUP
Put a bone of veal on to cook in water, with four or five potatoes, according to the quantity desired. When these are tender, pass them through the tammy and return them to the soup. Chop up the chervil, adding to it half a dessert-spoonful of cornflour. Quarter of an hour before serving, put in the chervil, but take the cover off the pot, so that it remains a good green color. Pepper and salt to be added also.
[_V. Verachtert, Caf�� Appelmans, Anvers._]
A GOOD PEA SOUP
Soak your dried peas over-night. The following day boil some fresh water, and throw in the peas, adding a few chopped onions and leeks, with pepper and salt. Let the soup simmer for three hours on the top of the stove, giving it a stir now and then. If you have a ham-bone, that is a great improvement, or the water in which some bacon has been boiled is a good foundation for the soup, instead of the fresh water.
[Mdlle. M. Schmidt.]
WATERZOEI
This is an essentially Flemish soup. One uses carp, eels, tench, roach, perches, barbel, for the real waterzoei is always made of different kinds of fish. Take two pounds of fish, cut off the heads and tails, which you will fry lightly in butter, adding to make the sauce a mixed carrot and onion, three cloves, a pinch of white pepper, a sprig of parsley, one of thyme, a bay-leaf; pour in two-thirds of water and one-third of white wine till it more than covers the ingredients and let it simmer for halfan -hour. Then the pieces of fish must be cut an equal size, and they are placed to cook quickly in this liquor for twenty minutes. Five minutes before serving add a lemon peeled and cut into slices and the pips removed. Some people bind the sauce with breadcrumbs grated and browned. You serve, with this dish, very thin slices of bread and butter. For English tastes, the heads and tails should be removed when dressing the dish.
A GOOD BELGIAN SOUP
is called _cr��me de saut��_. Itself one of the most wholesome of vegetables, watercress combines admirably with potatoes in making soup. Wash, dry, and chop finely four ounces of the leaves picked from the stalks, fry slowly for five minutes with or without a thinly-sliced onion, add one pound of potatoes cut in small dice, and fry, still very slowly, without browning; pour in one quart of water or thin stock, simmer gently, closely-covered, for from thirty-five to fifty minutes, rub through a hair sieve, and having returned the puree to the saucepan with a half-teaspoonful of castor sugar, and salt and cayenne to taste, thicken with one table-spoonful of flour stirred smoothly into one breakfast-cupful of cold milk; boil up sharply, and serve sprinkled with watercress.
[E. Haig.]
BELGIAN PUR��E
Cook two pounds of Brussels sprouts in boiling water. Take them out, drain them and toss them in butter for five minutes, sprinkle them with a teaspoonful of flour, and then cook them in gravy (or meat extract and water), fast boiling, over a good fire, and keep the lid of the saucepan off so that they may remain green. Pass them through the sieve, leave them in ten minutes, bind the mixture with the yolks of three eggs, a pint of milk; then at the last minute one dessert-spoonful of butter for each pint and a half of soup.
AMBASSADOR SOUP
A pint and a half of either fresh peas, or of dried peas that have been soaked for six hours in cold water; a leek, and three onions chopped finely. Simmer till the peas are tender, then pass all through the sieve. Well wash some sorrel and chop it, and add as much as will be to your taste. In another pan cook five tablespoonfuls of rice, and add that to your soup. Simmer up again, stirring it all very well. This soup should be of a green color.
[Mme. Georges Goffaux.]
CRECY SOUP (BELGIAN RECIPE)
Take ten carrots, two onions, one leek, five potatoes, and cook all gently in water, with salt and pepper; when they are tender, rub them through the sieve and serve it very hot.
[G. Goffaux.]
FLEMISH SOUP
To two pounds of washed and picked Brussels sprouts add ten potatoes, two onions, two leeks, salt, pepper. Cook all gently and pass through a sieve. Add at the last moment a sprinkle of chopped chervil.
[G. Goffaux.]
TOMATO PUR��E
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