num_pages: 111
description: SAVORIES: If you serve these let them be like an ankle small and neatand alluring. This dish is not obligatory; recollect that it is but aculinary work of supererogation.SOUP: Let your soup be extremely hot; do not let it be like theLaodiceans. You know what St. John said about them and you would besorry to think of your soup sharing the fate which he describes with suchsaintly verve. Be sure that your soup has a good foundation and avoidthe Italian method of making consomm which is to put a pot ofwater on to warm and to drive a cow past the door.FISH: It is a truism to say that fish should be absolutely fresh yetonly too many cooks think during the week-end that fish is like themanna of the Hebrews which was imbued with Sabbatarian principles thatkept it fresh from Saturday to Monday. I implore of you to thinkdifferently about fish. It is a most nourishing and strengthening food--other qualities it has too if one must believe the anecdote of theSultan Saladin and the two anchorites.MEAT: If your meat must be cooked in water let it not boil but merelysimmer; let the pot just whisper agreeably of a good dish to come. Do youknow what an English tourist said looking into a Moorish cooking-pot?What have you got there? Mutton and rice? For the moment Sidi it ismutton and rice said the Moorish cook; but in two hours inshallahwhen the garlic has kissed the pot it will be the most deliciouscomforter from Mecca to Casa Blanca. Simmer and season then yourmeats and let the onion (if not garlic) just kiss the pot even if youallow no further intimacy between them. Use bay-leaves spices herbs ofall sorts vinegar cloves; and never forget pepper and salt.Game is like Love the best appreciated when it begins to go. Onlyexperience will teach you on blowing up the breast feathers of apheasant whether it ought to be cooked to-day or to-morrow. Men as arule are very particular about the dressing of game though they may notall be able to tell like the Frenchman upon which of her legs apartridge was in the habit of sitting. Game should be underdone ratherthan well done; it should never be without well-buttered toast underneathit to collect the gravy and the knife to carve it with should be veryvery sharp.VEGETABLES: Nearly all these are at their best (like brunettes) justbefore they are fully matured. So says a great authority and no doubt heis thinking of young peas and beans lettuces and asparagus. Try to dresssuch things as potatoes parsnips cabbages carrots in other ways thansimply boiled in water for the water often removes the flavor and leavesthe fiber. Do not let your vegetable-dishes remind your guests ofFroissart's account of Scotchmen's food which was rubbed in a littlewater.
language: English
title: The Belgian Cookbook
publisher: None