Loaves of crusty whole-grain bread and field greens with olive oil were passed. Blond and dark beer and Cote du Rhone wine were poured. A pear tart also accompanied the spread. Our two hotel dinners, featuring such famous Belgian dishes as waterzooi of chicken and eel in sorrel sauce, were a disappointment. By contrast, the hotel's breakfast buffets were spectacular, more sumptuous than anyone could savor with dozens of choices in smoked fish, hot and cold meats, egg dishes, fruits, juices, a cereal bar, and hot breads and rolls.
Recipes Here are specialties from Belgium.
The Belgian Endive Marketing Board shares endive dishes. Cream of Belgian Endive Soup Makes 4 servings 2 Belgian endives, cored 1 white onion, diced 1 garlic clove, minced 2 tablespoons butter 2 large potatoes, peeled and diced 2 cups chicken broth 1 cup milk or cream Salt and pepper to taste Chopped chives Dill sprigs for garnish Mince the endives, reserving a few small leaves for garnish. Saut the onion, garlic, and endives in the butter for 3 minutes. Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft. Blend until smooth.