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Waterzooi- Coucou de Bruxelles en Waterzooi du Maraicher

Debra Debra Eller

We discovered this typical Belgium dish while living in Brussels.

servings:Makes 6-8


  • 6-8 chicken breasts
  • 14 oz white asparagus
  • 2 oz carrots, julienned
  • 9 oz Belgian endive
  • 4 1/2 oz spinach
  • 4 1/2 oz pleurotes or other wild mushrooms
  • 3 1/2 quarts chicken stock
  • 1 lemon
  • 3/4 pint fresh cream
  • 4 1/2 oz butter
  • Salt and pepper to taste
  • A few peeled potatoes steamed, to be served with the Waterzooi
See Full Recipe


Serve with St. Emilion or Pink Champagne



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