Entered for safe-keeping, from “Quick Cuisine” by Kuhn Rikon. This recipe calls for the vegetables and sauce to be pureed after cooking, to be used as a sauce over the meat. Personally, I would prefer it chunky. The sauce is also good served over vegetables, especially mashed potatoes. I hear Chimay beer from Belgium is the best.
From Ruth Van Waerebeeks’s “Everybody Eats Well in Belgium Cookbook,” from her “Cooking With Beer” chapter. Fairly easy to make, and delicious.
Found this recipe on-line @ recipes4us@co.uk while searching for recipes from Belgium. Posting it for ZWT 6 so untried by me at this time.
Make and share this Belgian Meatballs recipe from Food.com.
Make and share this Belgian Endive Au Gratin recipe from Food.com.
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