Beet and Red-Wine Soup with Fried Croutons
A bright beet soup in seasoned chicken broth with lemon, cinnamon, nutmeg and a little sweetened red wine, finished with fried croutons.
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Recipes by 365 Foreign Dishes
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Belgian Bacon-Wrapped Broiled Quail
Butter-rubbed quail broiled inside a thin bacon band and served on toast with parsley-lemon butter.
Belgian Baked Egg Toasts with Anchovy and Ham
Round toast spread with anchovy and ham, crowned by whipped white and a baked yolk.
Belgian Chicken and Veal with Sherry Currant Sauce
Cooked chicken and veal heated in a mustard-paprika sherry stock, finished with currant jelly and croutons.
Belgian Fried Calf's Feet with Tomato Sauce
Tender deboned calf's feet egged, crumbed and fried golden, served with warm tomato sauce.
Belgian Lamb Chops with Claret and Carrot Sauce
Flour-dusted browned lamb chops with a light carrot, onion and red-wine pan sauce, served with green peas.
Belgian Lemon-Herb Roast Lamb
Four-pound lamb roast with onion, bay, herbs and lemon pan juices, served with peas.
Belgian Snow Eggs on Vanilla Custard
Poached mounds of whipped egg white resting on a chilled vanilla egg-yolk and milk custard.
Bombay Broiled Sheep Kidneys on Curry Toast
Thin sheep-kidney slices seasoned with cayenne and lemon, egg-and-crumb coated, broiled and served on curry-buttered toast.
Bombay Chicken and Herb Croquettes
Deep-fried cooked-hen croquettes with green pepper, garlic, lemon and herbs, with optional tomato-chutney sauce.
Braised Red Cabbage with Apples
Tender red-cabbage ribbons and soft apple pieces in a lightly bound wine-vinegar sauce.
Bread and Raisin Pudding with Chocolate Caramel Sauce
Baked bread, raisin and egg pudding topped with a hot brown-sugar milk and chocolate sauce.
Cabbage Parcels with Mutton, Ham and Rice
Tender cabbage leaves wrapped around cooked mutton, ham and rice, baked with butter and lemon until hot throughout.
Cabbage, Celery and Pepper Salad with Cooked Mustard Dressing
Crunchy chopped cabbage, onion, celery and peppers dressed with a sweet-sour mustard and egg-yolk sauce, served cold.
Cabbage, Rice and Saffron Soup
A brothy cabbage and rice soup finished with Parmesan and optional toasted croutons.
Caviar and Shallot Omelet
A folded cream-enriched omelet with warm shallot, parsley, lemon and a small spoonful of caviar at its centre.
Celery, Apple and Edible Chrysanthemum Salad
Fine celery and apple shreds with truffle and culinary chrysanthemum petals under mayonnaise dressing.
Chicken Stewed with Cauliflower, Mushrooms and Peas
Jointed chicken gently stewed with small onions, cauliflower, mushrooms and peas until the meat and vegetables are tender.
Chicken and Mushroom Croquettes with Cream Sauce
Fried crumb-coated cooked-chicken croquettes with mushroom and herbs, served with warm cream sauce.
Chicken, Chicory and Almond Salad
A cool chopped chicken salad with chicory, almond, red pepper and a curry-tarragon dressing.
Chicken-Filled Egg-Dough Parcels in Broth
Thin homemade egg dough folded around cooked chicken and parsley, boiled as small parcels and served in their clear broth.
Chilled Baked Bananas with Citrus and Sherry
Whole bananas baked in orange, lemon and sherry sauce, then served cold.
Chilled Cucumber and Onion Salad
Thin cucumber and onion slices briefly salted and dressed with sweet vinegar, pepper, parsley and oil.
Chilled German Beer Soup with Lemon
Cold sweetened beer scented with thin lemon slices, cinnamon and nutmeg, served with sponge cake.