HOCHE POT
BOUCHÉES À LA REINE
HOCHE POT OF GHENT
CARBONADE OF FLANDERS
HEADLESS SPARROWS
MUTTON STEW
HOCHE POT GANTOIS
(For eight or nine persons)
CHINESE CORKS
LIMPENS CHEESE
CHEESE SOUFFLÉ
CHEESE CROQUETTES
CHEESE FONDANTS
POTATOES AND CHEESE
YORK HAM, SWEETBREADS, MADEIRA SAUCE
HAM WITH MADEIRA SAUCE
A DIFFICULT DISH OF EGGS
COUNTRY EGGS
FRENCH EGGS
OEUFS CELESTES
(Hommage à Sir Edward Grey)
PETITES CAISSES À LA FURNES
FLEMISH CARROTS
AUBERGINE OR EGG PLANT
EGG PLANTS AS SOUFFLÉ
POTATO CROQUETTES
PURÉE OF CHESTNUTS
HORS D'OEUVRES
POTATO DICE
ANCHOVIES
ANCHOVY SANDWICHES
ANCHOVY ROUNDS
ANCHOVY BISCUITS
ANCHOVY PATTIES
MOCK ANCHOVIES
CUCUMBER À LA LAEKEN
HERRING AND MAYONNAISE
SWEET DRINKS AND CORDIALS. ORGEAT
HAWTHORN CORDIAL
DUTCH NOYEAU
LAVENDER WATER
HOT BURGUNDY
CRÊME DE POISSON À LA ROI ALBERT
FISH AND CUSTARD
HAKE AND POTATOES
VERY NICE SKATE
TO KEEP SPRATS
TO KEEP MACKEREL FOR A WEEK
A BROWN DISH OF FISH
BAKED HADDOCKS
FILLETED SOLES AU FROMAGE
FILLETED FISH, WITH WHITE SAUCE AND TOMATOES
THE MILLER'S COD
(Cabillaud meunier)
DUTCH HERRINGS
(A cold dish)
REMAINS OF COD
I
II
