Asparagus a la Flamande — This dish is a specialty in restaurants all over Belgium, and the Belgians believe
the white asparagus grown in the area around Mechelen to be the best in the world.
You can use whatever type of asparagus is found fresh in your area.
Blanquette de Veau — A simplified take on the traditional French veal stew. Serve with rice.
Bouquet Garni — The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually
tied together with string and mainly used to prepare soup, stock, and various stews.
The bouquet is cooked with the other ingredients, but is removed prior to consumption.
Creamy Custard Sauce with Fruit
— Creme Anglaise is probably the most important sauce in French cooking. It is
the base for ice creams, bombes and Bavarians, and is the basis of many molds and
custards. By itself it is delicious spooned over plain cakes, pastries and fruit.