Belgium: Our Belgian Recipe Collection

 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potage au Cresson / Cream of Watercress Soup from Limbour
 Categories: Belgian, Soups
      Yield: 4 servings
 
      2    Bunches watercress
      1    Large onion
      1    Leek
    500 g  Potatoes
  1 1/2 l  Chicken stock
      1 dl Cream
     30 g  Butter
           Salt, pepper to taste
 
  Chop the onion and the white of the leek and saute in butter in a
  large saucepan for 2-3 minutes.  Peel and chop the potatoes.  Roughly
  chop the leaves and tender stalks of the watercress.  Add watercress,
  potatoes, and the stock to the saucepan.  Bring to a boil and simmer
  for 45 minutes.
   When done, liquidize, return the soup to the saucepan, season to
  taste with salt and pepper.  Add the cream and cook for a further
  three minutes.
   Serve.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creme de Crevettes / Shrimp&Cream&Brandy Soup from Flande
 Categories: Belgian, Soups
      Yield: 4 servings
 
    500 g  Shrimps (Fresh, with shells,
           -and the bigger the better)
      1    Onion, finely chopped
      1    Stick celery, finely chopped
      1    Leek, finely chopped
      3    Large tomatoes, peeled and
           -seeded
      2 dl Cream
      1    Egg yolk
      1 l  Water
      2    Glasses dry white wine
      1    Small glass brandy
           Bouquet garni (thyme, bay
           -leaf, 2 stalks parsley,
           -clove of garlic)
     60 g  Butter
     30 g  Flour
 
  Melt 30 g of butter in a large saucepan and gently cook the finely
  chopped vegetables over a low heat, without browning, for about 10
  minutes.  Shell the shrimps, reserving the shells and heads.  Add the
  shells and heads of shrimps to the vegetables, pour a liter of hot
  water into the saucepan, add the bouquet garni and tomatoes.  Season
  with pepper, but no salt at this stage, as the shrimp heads and
  shells may be salty enough.  -- Cover and simmer gently for one hour.
  Pour the stock through a sieve, pressing the vegetables and shells
  with a wooden spoon to extract all the juice. Melt the rest of the
  butter in the saucepan, add the flour and make a roux.  Stirring
  constantly, add the vegetable and shrimp stock in a steady stream and
  bring to the boil.  Simmer gently for 15 minutes.  Beat the egg yolk
  and cream together.  Away from the heat, stir in the egg and cream
  mixture.  Add the shrimps and brandy.  Return the saucepan to a
  *very* low
   heat, stir gently until the soup thickens slightly and the shrimps
  are
   cooked (this should take just 2-3 minutes).  DON'T let the soup
  boil, or it may curdle.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
  
  2-3 minutes).
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Soupe a la Biere Douce / Sweet Brown Ale Soup
 Categories: Belgian, Soups
      Yield: 4 servings
 
      1 l  Sweet brown ale (stout)
    1/2 l  Milk
      2    Egg yolks
    1/2    Stick cinnamon
      1 ts Powdered ginger
      1 tb Cornflour
      3 tb Cold water
           Salt
           Rind of 1 lemon
 
  Simmer the beer with the lemon rind, cinnamon and ginger for 10
  minutes. Mix the cornflour and cold water together to a smooth paste.
  Add a few spoonfuls of the hot beer and then add the cornflour
  mixture to the beer in the saucepan.  Cook the soup gently for a
  further 10 minutes.  Mix the egg yolks and milk together and, away
  from the heat, add to the soup in the saucepan.  Heat through
  thoroughly without boiling and serve with slices of fried bread.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Soupe au Potiron / Pumpkin Soup from Hainaut
 Categories: Belgian, Soups
      Yield: 4 servings
 
      1 kg Pumpkin
    500 g  Potatoes
      1 l  Water
    1/2 l  Milk
           Bouquet garni (sprig thyme,
           -bay leaf, 2 cloves garlic,
           -parsley stalk)
     50 g  Vermicelli
     30 g  Butter
           Salt
           Fresh-ground pepper
 
  Peel and cut into small cubes the pumpkin and potatoes.  Place them
  in a large saucepan and cover with the water.  The water should just
  cover the pumpkin and potatoes, so add or subtract from the liter
  suggested.  -- Add the bouquet garni and 1/2 teaspoon salt.  Bring to
  the boil and simmer for 1 hour.  Add the milk and simmer for a
  further 10 minutes.  Liquidize. Add the cooked vermicelli and simmer
  for a further 2 minutes to heat the vermicelli through.  Just before
  serving, stir in 30 g of butter cut into small pieces, and check
  seasoning;  add a few twists of freshly ground pepper.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hachis de Poireaux / Cold Egg/Leek Hors d'Oeuvre
 Categories: Belgian, Vegetarian
      Yield: 4 servings
 
      1 kg Leeks
      1 ts Olive oil
           Juice of 1 lemon
      2    Eggs
      1 tb Mayonnaise
      1 ts French mustard
           A few capers
 
  Trim off the green parts of the leeks, chop up the white part and wash
  thoroughly, then drain well and pat dry.  In a saucepan heat 2 tb.
  olive oil and stew the chopped leeks gently for about 8-10 minutes or
  until cooked.  Meanwhile, hard-boil the eggs.  Put the leeks in a
  shallow dish, dress them with the lemon juice, salt and pepper, and
  allow to cool. Shell the eggs and mash them with a fork, adding the
  mayonnaise and mustard.  Mix in the capers.  Spread the egg mixture
  onto the leeks and chill for at least 2 hours.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salade Liegoise / Bean, Potato and Bacon Salad from Liege
 Categories: Belgian, Salads
      Yield: 4 servings
 
    500 g  Haricots princesses or green
           -beans
      3    Large potatoes
    125 g  Smoked streaky bacon, in one
           -piece
     15 g  Butter
      1 tb Chopped parsley
      1 tb Chopped spring onions
    1/2 dl Red wine vinegar
 
  Trim and wash the beans and cook them in boiling, salted water.  They
  must remain firm.  At the same time, cook the potatoes in their skins
  in boiling salted water.  While the vegetables are cooking, dice the
  bacon and fry in 15 g butter until it changes color.  When the
  potatoes are cooked, peel them and cut them into rounds.  Drain the
  beans.  Put the beans in a salad bowl, arrange the potatoes all
  around, sprinkle with the chopped parsley and spring onions, and pour
  the diced bacon and its fat over the lot.  Pour the wine vinegar in
  the frying pan and boil, scraping up the crunchy remaining bits of
  bacon and bacon juice until the liquid has reduced considerably.
  Pour over the salad, and serve warm.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salade du pecheur / Flemish Fishermen's Salad
 Categories: Belgian, Fish, Potatoes
      Yield: 4 servings
 
    250 g  Dried white beans
      1    Onion
      1    Sprig savory
    250 g  Potatoes
      2    Cooked beets
      4    Kipper fillets
      1 dl Mayonnaise
      1    Shallot
      1 ts French mustard
      1 tb Chopped parsley
      4    Gherkin pickles
 
  Soak the beans overnight.  The next day, put the beans in boiling
  salted water with the onion (cut in two) and the savory.  When they
  are all cooked but still firm, drain them and remove the onion and
  savory.  Cook the potatoes in boiling salted water, peel and dice
  them.  Dice the beets.
   Cut the kipper fillets into 1-inch strips and mix them in a salad
  bowl with the potatoes, beans and beets.  Chop the shallot, parsley
  and gherkins and mix them into the mayonnaise and mustard.  Spoon the
  sauce over the salad and mix carefully.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Croquettes de Moules Flamandes / Flemish Mussel Croquette
 Categories: Belgian, Shellfish
      Yield: 4 servings
 
      1 kg Mussels
  1 1/2 dl Dry white wine
      2    Shallots, chopped
      2    Sprigs parsley
      1    Celery heart
      1    Onion
     60 g  Butter
      1 tb Flour
      2 dl Milk
      3    Eggs
           Juice of one lemon
           Salt, pepper
           Flour
           Breadcrumbs
           Peanut oil
 
  Scrape and clean the mussels thoroughly, then put them in a wide,
  deep pan with the wine, shallots and parsley.  Cook over medium heat
  until the mussels have opened.  Drain the mussels when they have
  cooled down a little, but reserve the liquid.  Shell them and chop
  them finely.  Chop the onion and celery finely and cook them gently
  in 30 g butter until translucent.  Strain the mussel liquid, add 2 tb
  of it to the vegetables, and simmer until all the liquid has
  evaporated.  In another pan, make a roux with 30 g of butter and 1 tb
  of flour, add 1 dl of the mussel liquid and 2 dl warm milk, and cook,
  stirring with a wooden spoon, until the sauce is smooth and thick.
  Add the chopped mussels, onion and celery to the sauce and beat in
  gradually 3 egg yolks and the lemon juice.  Check the seasoning,
  bring gently to the boil, then turn off the heat and let the mixture
  cool a little.  Pour the mixture onto a cold slab or a very large
  plate, allow to go thoroughly cold, then cut the paste into egg-sized
  pieces.  Beat the egg whites until very stiff.  Roll each egg-sized
  bit of paste in your hands and shape into oval patties.  Roll these
  in flour, dip them into the egg whites, roll in breadcrumbs, and fry
  in oil until golden and crisp.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Flamische aux Chicons / Chicory&CreamCheese Flan fromBrab
 Categories: Belgian, Vegetarian
      Yield: 4 servings
 
MMMMM-----------------------FOR THE PASTRY----------------------------
    200 g  Flour
      8 g  Yeast
      1 dl Milk
     30 g  Butter
      1    Egg
    1/4 ts Salt

MMMMM----------------------FOR THE FILLING---------------------------
    400 g  Chicons (Chicory)
     30 g  Butter
    100 g  Cream cheese
      2    Eggs
      1 dl Double cream
           Salt, pepper
 
  First prepare the pastry:  dilute the yeast in warmed milk and melt
  the butter.  Sift the flour in a large bowl and add gradually the
  milk and yeast mixture and melted butter.  Beat in the egg and salt.
  Knead the dough vigorously, shape it into a ball, wrap it in
  greaseproof paper and leave it to rise in a warmish place for 2 hours.
  
  Meanwhile chop the chicons finely and stew them gently in 30 g butter
  for about 10 minutes. In a bowl, whisk the eggs with the cream, add
  the cream cheese and season with salt and pepper. Roll out the pastry
  fairly thin, line a pie plate or flan dish with it, and prick the
  surface with a fork. Spread the chicons over the pastry and pour the
  cream mixture over them. Cook in a moderately hot oven for 15-20
  minutes or until the flan has set and browned.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tourte Ardennaise / Pork&Chestnut&Apple Pie from theArden
 Categories: Belgian, Pies, Pastry
      Yield: 4 servings
 
MMMMM-----------------------FOR THE PASTRY----------------------------
    125 g  Plain flour
    120 g  Butter
      1    Egg
           Salt
           Water

MMMMM----------------------FOR THE FILLING---------------------------
      3    Cooking apples
      1    Can chestnuts "au naturel"

    200 g  Lean pork meat, minced
      2    Eggs
     25 g  Butter
      1 dl Port or madeira
           Salt, pepper
 
  First make the pastry:  sieve the flour in a large bowl and make a
  well in the middle.  Put in the butter cut in small pieces, the egg
  and a good pinch of salt.  Work quickly together with the fingertips,
  then add just enough water to make the dough moist.  Shape the dough
  into a ball, put it on a floured board and flatten it with the heel
  of your hand.  Then shape it into a ball once more and repeat the
  process.  Finally, shape it again, wrap it in greaseproof paper and
  put it in a cool place for 2 hours.
  
  Preheat the oven to a moderately hot temperature.  Peel and core the
  apples and slice them thinly;  drain the canned chestnuts and chop
  them up roughly.  In a bowl, mix thoroughly but delicately the minced
  pork, the apples, the chestnuts, the port, and one egg.  Season with
  salt and plenty of fresh-ground black pepper.
  
  Break the second egg into a small bowl and beat it lightly with a
  fork. Butter the pie dish.  Roll out two-thirds of the dough into a
  round shape about 5 mm thick and slightly larger in diameter than the
  pie dish, and line the dish with it, pricking the bottom with a fork.
  Spread the filling into this.  Roll out the remaining dough in a
  round shape with the same diameter as the pie dish and cover the pie
  with it, pinching the pastry edges together.  With a pastry brush
  dipped in the beaten egg, paint the whole surface of the pie and make
  a couple of long incisions in it to let the air in. Cook the tourtein
  a moderately hot oven for 45 minutes and serve hot.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oefs brouilles aux moules / Mussel "Omelet", Flemish Styl
 Categories: Belgian, Eggs, Shellfish
      Yield: 4 servings
 
    750 g  Mussels
      1    Bouquet garni
      1 dl Water
     60 g  Butter
      1    Tb
      6    Eggs
      3 tb Single cream
      1 tb Chopped parsley
      1 ts Chopped chervil
      1 ts Chopped chives
    1/2 ts Chopped tarragon leaves
 
  Scrape and clean the mussels, removing the beards and discarding any
  broken or open ones, and wash them under running water several times.
  Put the mussels in a deep, wide pan with 1 dl water, salt, pepper,
  and the bouquet garni.  Cover and cook over brisk heat until all the
  mussels have opened.
  
  Remove the mussels and shell them, reserving the flesh.  Melt 30 g of
  butter in a frying pan and saute the mussels in it for 2-3 minutes,
  then flambe' with the brandy and keep warm (but take care not to cook
  them further).  Break the eggs into a bowl with the cream, salt and
  pepper to taste, and whisk them lightly with a fork.  Melt the
  remaining butter in a pan, pour in the eggs and stir with a wooden
  spoon over gentle heat until the eggs are set but still soft.  Fold
  in the mussels and the chopped herbs, and serve piping hot.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oefs poches Gambrinus / Poached Eggs "Gambrinus"
 Categories: Belgian, Beers, Eggs, Vegetarian
      Yield: 4 servings
 
      4    Eggs
    1/2    Bottle Belgian beer (such as
           -Kriek) or lager
     60 g  Butter
      1 tb Flour
    1/2 ts Sugar
      1 dl Cream
      4    Slices bread
      1 tb Chopped parsley
           Salt, pepper
 
  Bring the beer to a boil in a saucepan.  Break the eggs in small
  bowls and slide them carefully into the beer:  poach them for 3-4
  minutes, or until they are set.  Remove the eggs from the beer with a
  slotted spoon, drain and keep warm.  Strain the beer into a jug.
  Make a roux with the butter and the flour, and gradually add the
  strained beer until the sauce is smooth and thick.  Add the sugar and
  cream, and mix well.  Adjust seasoning.  Cut off the crusts of the
  slices of bread and trim them into ovals or rounds, then fry them in
  the remaining butter.  Put one egg on each slice of fried bread,
  spoon the sauce over, and sprinkle with chopped parsley. Serve very
  hot.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Huitres Gratinees / Baked Oysters
 Categories: Belgian, Shellfish
      Yield: 4 servings
 
      4    Dozen oysters
    150 g  Butter
      2    Shallots
      2 tb Minced parsley
           Salt, pepper
           Breadcrumbs
 
  Open the oysters carefully, reserving both shells and liquid.  Strain
  the liquid into a saucepan and bring to the boil.  Lift the flesh off
  the oysters with a small fork and poach in the liquid for 1 minute.
  Then drain and reserve.
  
  Preheat the oven to a high temperature.  Mince the parsley and
  shallots very finely and work them into the butter until it is soft
  and creamy. Season with salt and pepper to taste.
  
  Put the poached oysters back into their shells, fill them with the
  shallow butter, sprinkle with breadcrumbs, and bake in the hot oven
  for 5 minutes.
   Serve very hot.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Moules a la Biere / Mussels in Beer
 Categories: Belgian, Beers, Shellfish
      Yield: 4 servings
 
   2250 g  Mussels
      2    Onions
      2    Shallots
      1    Stick celery
      1 tb Butter
     33 cl Bottle pale ale
      1 ts Cornflour
      3    Egg yolks
    150 g  Cream
           Salt, pepper
 
  Scrape and clean the mussels thoroughly, removing the beards and
  discarding any broken or open ones.  Wash them in several waters.
  Chop the onions, shallots and celery finely.  In a very deep
  saucepan, melt the butter.  Add the mussels and stir.  Pour in the
  beer, add the pepper and very little salt, cover the saucepan and
  cook the mussels over a medium flame until they have all opened.
  Remove the mussels, reserving the liquid.  Open the mussels, leaving
  them on the half shell, and layer them in a wide, semi-shallow
  serving dish.  Strain the liquid into a smaller saucepan.  Mix the
  cornflour into a paste with a little water and add it to the liquid.
  Heat this to just under simmering point. Beat the egg yolks and cream
  and gradually beat in a little hot liquid.  Pour the mixture into the
  saucepan, whisking all the time, until it thickens: it MUST NOT boil.
  Check the seasoning, then pour the sauce over the mussels, and serve.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Homard Ganda / Lobster "Ganda"

 Categories: Belgian, Shellfish
      Yield: 4 servings
 
      2    Lobsters, live or freshly
           -cooked
      2    Slices cooked ham
    100 g  Mushroom caps
      2    Shallots
      2 tb Brandy
      2 dl White wine
      1 dl Port
           Salt, pepper
      2    Egg yolks
      2 dl Single cream
 
  Cook the lobsters (if they're fresh) and let them cool a little. Split
  each lobster in half lengthwise.  Remove the sand sacs in the heads,
  and the intestinal tubes. Reserve the coral and green matter in a
  bowl. Remove the rest of the meat and chop it fairly roughly.  Break
  the claws, remove the meat and chop it as well.  Chop the ham,
  mushrooms and shallots finely.  Melt 35 g butter in a large pan, put
  in the lobster meat and cook it for about 1 minute;  then add the
  ham, shallots and mushrooms, and continue to cook gently for another
  two minutes.
  
  Pour the warmed brandy into the pan and set it alight to flambe the
  shellfish and vegetables. Then pour in the wine and port, season to
  taste, cover and cook gently for 20 minutes.
  
  Beat the egg yolks into the cream and add this to the reserved coral
  and green matter:  then away from the heat, beat it into the lobster
  mixture, making sure that it thickens without boiling.  Check the
  seasoning, and serve in a warm tureen with buttered noodles.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Truite au Vin Rouge / Trout in Red Wine, from the Ardenne
 Categories: Belgian, Fish
      Yield: 4 servings
 
      4    Trout
    100 g  Butter
      3    Shallots
    100 g  Mushrooms
      2 tb Flour
           Juice of one lemon
      1 tb Chopped parsley
    3/4 l  Red wine
           Salt, pepper
 
  (You will need a casserole big enough to hold the fish side by side
  and deep enough to take the liquid, and which can be used on top of
  the stove.)
  
  Melt the butter and saute the finely chopped shallots until they just
  begin to soften.  Add the sliced mushrooms.  Brown gently and add the
  flour.  Mix well, and when the flour has soaked up the butter, add the
  wine.  Bring slowly to the boil and simmer for 10 minutes.  Clean and
  wipe the trout dry.  Add to the wine, with salt and pepper, and cook
  very, very gently so that the liquid is just simmering for 15
  minutes.  Place the trout on a warmed serving dish and reduce the
  sauce to thicken slightly. Check the seasoning.  Away from the heat,
  add the lemon juice and stir in a walnut-sized piece of butter.
  Sprinkle with parsley and serve with boiled potatoes.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beignets de Poissons / Fried Fish Balls, from Brussels
 Categories: Belgian, Fish
      Yield: 4 servings
 
MMMMM---------------------FOR THE FISH BALLS--------------------------
    350 g  Leftover fish, boned and
           -skinned
    500 g  Boiled floury potatoes
      1    Clove garlic
      2 tb Chopped parsley
      1 tb Chopped chervil
      1 tb Chopped chives
     50 g  Softened butter
      2    Egg yolks

MMMMM-----------------------FOR THE BATTER----------------------------
    100 g  Plain flour
      1 tb Olive oil
  1 1/2 dl Lukewarm beet
           Whites of 2 eggs
           Pinch of salt
 
  FOR THE BATTER:
  
  Mix the flour and salt with the oil and the beer, beating well
  together. Cover and leave in the kitchen, not the refrigerator or the
  cool larder, until required.  This gives the batter a chance to
  ferment slightly, which improves its texture.  Just before the batter
  is about to be used, beat the egg whites until stiff and fold in
  carefully.
  
  Remove any skin or bones from the cooked fish.  Mash the boiled
  potatoes and mix the fish, potatoes, chopped garlic, herbs and the
  softened butter together.  Add the egg yolks one at a time:  the
  mixture should hold its shape and be neither too dry nor too liquid.
  Use only one egg yolk if this gives the right consistency, or the
  second egg yolk and a drop of milk if the mixture is too dry.
  
  Season to taste.  Take a tablespoon of the mixture, roll between the
  palms of your hands, into a small ball: continue until all the
  mixture has been used up, flouring your hands from time to time.
  
  Using a fork, dip each ball in the batter and then plunge into hot
  fat.
  
  When brown and crispy, remove and serve with tomato sauce or
  mayonnaise.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon & Shirley)
 
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