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Remains of Meat


Cut in slices the remains of any cold meat, such as pork, beef, veal, ham, or mutton. Melt in a pan a bit of salt butter the size of a walnut, and put in it an onion cut into fine slices; let it get brown in the hot butter. In another pan put a larger piece of butter rolled in a soup-spoonful of flour; add to it the onion and butter, and add enough water to prevent the sauce from getting very thick. Add, if you wish it, a teaspoonful of meat-extract and a pinch of salt. Have ready some mashed potatoes, but let them be very light. Place the slices of meat in a fireproof dish, pour the sauce on them, then the mashed potatoes, and put the dish in the oven, all well heated through. This is called in Belgium "un philosophe."


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Attributed to Paquerette.


The Belgian Cookbook (1915).

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