From Ruth Van Waerebeek’s “Everyone Eats Well in Belgian.” She describes it as her mother’s signature dish. Recommends: “This wonderful dish is tradtionally served with Recipe #341811. Recipe #418054 make it a feast.”
Make and share this Salade Liégeoise recipe from Food.com.
Flammekeuch is a pizza-like affair with a thin bread crust topped with crème fraiche, fromage blanc, smoked bacon and thinly sliced onion. From the LCBO magazine.
A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers – but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes – the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta.
Very tender roast, wonderful rich gravy. Serve with mashed tatters or French fries. Wonderful as left over for hot pork sandwiches. I’ve made this type roast for over 50 years!
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