L., a _litterateur_ and a "fin gourmet," living in
Belgium, who has written the notes on "the food of the country" on
Antwerp and Spa, and to whom I am indebted for the entire succeeding
chapter on the Brussels' restaurants.
The Food of the Country
The Belgian is a big eater and a bird-eater. As a rule, in Belgium the
restaurant that can put forth the longest menu will attract the most
customers. There are people in Brussels who regularly travel out to
Tirlemont, a little Flemish town nearly twenty miles away, to partake of
a famous _table-d'hote_ dinner to which the guests sit down at one
o'clock, and from which they seldom rise before five. The following is a
specimen _carte_ of one of these Gargantuan gorges served in December.
Huitres de Burnham.
Potage Oxtail.
Saumon de Hollande a la Russe.
Bouchees a la Reine.
Chevreuil Diane Chasseresse.
Becasses bardees sur Canape.
Tete de veau en Tortue.
Surprises Grazilla (a Sorbet).
Pluviers dores poire au vin.
Jambonneau au Madere.
Petites feves de Marais a la Creme.
Salmis de Caneton Sauvage.
Faisan de Boheme.
Salade de Saison.
Dinde truffee Mayonnaise.
Glace Vanillee.
Pages:
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99