By Enid Gordon and Midge Shirley (1982)
[FROM BOOKLADY COOKS] What we love about this book - that it is such a heartfelt collection of recipes AND all the proceeds from the sales go to the Refuge for Battered Women, Brussels. While this organization no longer exists, there are a number of other shelters you can support. Check out this website:
Some favorite Recipes
Potage Aux Huîtres (Oyster soup from Flanders)
Flamiche Aux Chicons (chicory and cream cheese flan)
Sole Ostendaise (sole with mussels and shrimps in a cream and egg yolk sauce)
Oie À L'Instar de Visé
Sanglier Sauce Poivrade (Wild boar in a pepper sauce)
Gaufres de Bruxelles (Belgium Waffles)
[FROM THE PUBLISHERS] The cooking of most European countries is now familiar to all Anglo-Saxon lovers of good food, with, perhaps, the notable exception of Belgian cuisine, for Belgium has long suffered from its proximity to its much-publicized neighbor, France. This book tries to remedy this situation.
To most foreigners, Belgian cooking is chips with mayonnaise or mussels, and, like all generalities, this one bears little or no relation to reality.
As you read this book ad the spectrum of regional Belgian cooking unfolds, am altogether different picture will come into focus -- that of a cuisine as rich and varied as that of any other European country with a tradition of fine food, a cuisine that offers and enormous range of specialties, from the velvety egg and cream sauces of Flanders to the fragrant game dishes of the Ardennes.