III
PART II
M. LUCK.
HORS D'OEUVRE
(Herring and Mayonnaise)
CARROT SOUP
SORREL SOUP
OSTEND SOUP
ANOTHER SORREL SOUP
HASTY SOUP
ARTICHOKES A LA VEDETTE
SURPRISE POTATOES
VEGETABLE SALADS
TOMATOES A LA SIR EDWARD GREY HOMMAGE
STUFFED CARROTS
TO COOK ASPARAGUS
TOMATOES IN HASTE
KIDNEYS AND LETTUCE
TOMATO RICE
RICE WITH EGGS
BROAD BEANS IN SAUCE
OMELETTE OF PEAS
BRUSSELS ARTICHOKES
[ F. R. ]
BELGIAN SALAD
BRUSSELS CARROTS
CARROTS AND EGGS
CUCUMBERS AND TOMATOES
RED HARICOTS
POTATOES A LA BRABANCONNE
FLEMISH PEAS
CHOU-CROUTE
SPINACH FRITTERS
HARLEQUIN CABBAGES
LITTLE TOWERS OF SALAD
PUFFS FOR FRIDAY
HADDOCK A LA CARDINAL
SKATE STEW
TO DRESS COARSE FISH
FLEMISH SALAD
FLEMISH SAUCE
BEEF SQUARES
IMITATION CUTLETS
KIDNEYS WITH MADEIRA
PIGS' TROTTERS IN BLANQUETTE
LOIN OF MUTTON IN THE POT
OX TONGUE WITH SPINACH AND WHITE SAUCE
VEAL FRITTERS
STEWED BEEF
A MUTTON SALAD
SAUSAGE PATTIES
SAUSAGE AND POTATOES
RAGOUT OF COLD MEAT
A QUICKLY MADE STEW
GRENADINES OF VEAL
HOCHE POT
PIGEON AND CABBAGE ROLLS
REMAINS OF SAUSAGE
SHOULDER OF LAMB A LA BEIGE
