till done, skin them and cut in dice. Prepare a good bechamel sauce,
seasoned with the juice of a lemon, and add to it a few mushrooms that
have been fried in butter. Heat the dice of sweetbread in this sauce and
fill the cases with it. Put them back in the oven to get quite hot.



HOCHE POT OF GHENT

Clean two big carrots and cut them into small pieces, the same for two
turnips, four leeks, two celeries, and a good green cabbage, only using
the pale leaves. Wash all these vegetables well in running water, two or
three times, and put them on the fire in three and one-half pints of
water. Add salt, and let it cook for an hour. At the end of this time,
add a good piece of pork weighing perhaps three pounds--for choice let it
be cutlets. You can also add a pig's trotter. Let it cook for another
hour, taking care that the meat remains below the water. At the end of
that time, and half-an-hour before you wish to eat it, add potatoes
enough to be three for each person. Watch the cooking so as to see that
the potatoes do not stick, and finish the seasoning with pepper and salt.

[_Georges Kerckaert_.]



CARBONADE OF FLANDERS

Cut your beef into small neat pieces. Mince some onions finely, and for
five or six people you would add two bay-leaves, two cloves, pepper,
salt; simmer gently for three hours in water, and at the end of that time