Sauté the chopped shallots. Mix them under the raw meat. Season with sage, salt and pepper. Lay 2 slices of roast beef like roof tiles on the worksheet. Spoon a quenelle of the filling on it. First fold the sides inwards at the meat and roll it up so that it is completely wrapped. Place the packets seam side down in a greased roasting pan. Put the pan 20 minutes in a hot air oven at 200°C until the blind finches are golden brown and colorless liquid drips out when pierced with a skewer. The onion-beer sauce. Cut a few onions in half moons and fry glazed in butter. Pour in beef stock and Trappist beer. Reduce to sauce thickness and season to taste with Worchester sauce. On the dinner plate: one blind finch, a few spoonfuls sauce and some cold vegetables. Serve with fries.

Homemade blind finches with

Belgian Trappist beer and onion sauce

slices of roast beef

pure minced beef

dried sage

shallots

butter

salt & pepper

Sauce:

Belgian Trappist beer 

onions

beef broth

Worchester sauce

butter

salt & pepper

A Recipe Guide For The Amateur Chef Belgian Cuisine

Homemade blind

finches with

Belgian

Trappist beer

and onion sauce

Sauté the chopped shallots. Mix them under the raw meat. Season with sage, salt and pepper. Lay 2 slices of roast beef like roof tiles on the worksheet. Spoon a quenelle of the filling on it. First fold the sides inwards at the meat and roll it up so that it is completely wrapped. Place the packets seam side down in a greased roasting pan. Put the pan 20 minutes in a hot air oven at 200°C until the blind finches are golden brown and colorless liquid drips out when pierced with a skewer. The onion-beer sauce. Cut a few onions in half moons and fry glazed in butter. Pour in beef stock and Trappist beer. Reduce to sauce thickness and season to taste with Worchester sauce. On the dinner plate: one blind finch, a few spoonfuls sauce and some cold vegetables. Serve with fries.

slices of roast beef

pure minced beef

dried sage

shallots

butter

salt & pepper

Sauce:

Belgian Trappist beer 

onions

beef broth

Worchester sauce

butter

salt & pepper

a recipe guide for the amateur chef Belgian Cuisine