"BELGIAN RECIPES" Brussels Travelogue by LysDor

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Lapin à la Gueuse

Ingredient:
A rabbit about 3 pounds disjointed.
1 lb onions
1 tbsp lard
1 tbsp butter
Thyme / bay leaves / Ground cloves, cinnameon and nutmeg ( a pinch of each)
One bottle of gueuze.
1 thick slice of ginger bread broken into small pieces
Vinegar / Brown sugar

Preparation:

Stir fry the finely chopped onions in a casserole with butter and lard until brown.
Add rabit and brown well on all sides. Add salt pepper, spices thyme and two bay leaves.
Pour over rabbit the gueuze add the ginger bread.
Bring to a boil over moderate heat, reduce heat and simmer approximately one hour stirring regularly.
Before serving add a table spoon of vinegar and two or three tablespoons of brown sugar.

* Tomates aux crevettes grises

Ingredient:

Choose regular size tomatoes. Empty them with a small spoon. Put them upside-down to draine. For 200 gr shrimps (if possible choose the belgian grey ones as tastier!) add 2-3 tbsp of lemon flavoured belgian mayonnaise (Devos-Lemmens) and 2 boiled and mashed eggs. Add some parsley and mix well. Fill all tomatoes with this mixture and put the lid back. Dress over a bed of green salad and serve.

* Waterzooi (chicken ou fish):

There is a chicken version (from Ghent in Belgium) and a fish version (from Ostend, also in Belgium). Here goes the chicken:

Ingredient: (4 servings)
2 small (1 3/4 - 2 lb. each) chickens or 8 chicken breast halves, 4 medium carrots, 4 leeks, 1 onion pricked with 1 clove (spice), 4 stalks celery, 1 bouquet garni (parsley, thyme and bay leaf), 2 qt.
water, 2 chicken stock cubes, 1 cup fresh cream, 2 tbsp minced parsley, 2 tbsp minced chervil, 2
oz. butter, 2 ½ tbsp flour, salt and pepper to taste

Preparation:

Put chicken in large pot with the following, chopped not too finely: 2 carrots, 2 leeks and 2 stalks celery. Add onion, the bouquet garni, stock cubes, pepper to taste and cover with water. Bring to
boil, then cover and simmer 35 minutes (skim foam if necessary). In the meantime, cut remaining
carrots, celery and leeks in thick julienne, sauté in half the butter, add some of the cooking liquid
from pot and cook 3 minutes. When chicken is ready, remove and discard skin. In another pot melt remaining butter, mix in flour; as soon as it foams, remove from fire and add cream, mixing fast. Add in 3 cups cooking liquid (fat skimmed), stir vigorously and boil for a few minutes to thicken. Add salt to taste, julienned vegetableschopped parsley and chervil. Put a piece of chicken on each warmed soup plate, cover with sauce (almost like a soup), sprinkle with chopped chervil.
The sauce can also admit an egg yolk added at the last moment and 2 tbsp lemon juice.