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Jambon d'Ardenne: particularly smoked ham and pâté, often made of game such as wild boar. The forested Ardennes region in the south of Belgium is renowned for this type of food. 31 - 1 Rijstevlaai: a pie with a filling based on rice pudding, native to Verviers.
As it stands, Jd'A is looking at a bye in round 2.
Paling in 't groen: Eel in a green sauce of mixed herbs (including chervil and parsley). Served with bread or fries. Usually accompanied by a beer or (sometimes) an Alsace wine. 12 - 19 Sirop de Liège: a jam or jelly-like spread made of evaporated fruit juices.
Waterzooi: a rich stew and soup of chicken or fish, vegetables, cream and eggs, usually associated with the town of Ghent. 7 - 33 Carbonade flamande: a Belgian beef stew, similar to the French Beef Bourguignon, but made with beer instead of red wine. Served with bread or fries and mustard. Usually accompanied by a beer. This is also considered one of the national dishes, along with moules-frites.
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