BELGIAN SALAD

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is merely endive, washed and torn apart with red peppers added here and there as well as the ordinary salad dressing.

Belgian asparagus is done by adding to the cooked vegetable a bechamel sauce, poured over the dish, and then slices of hard boiled eggs placed on the top. The giant asparagus is used, and it is eaten with a fork.

[A Grocer's Wife.]


                                                                                                                                                                                                                                                                                                           

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