Brabançonne (to the) : “à la brabançonne” is said, in classic kitchen, An garnish composed of typical products of the Brabant, Brussels sprouts, chicory, or hop sprouts.
For theaccompagnement of large coins bylamb or mouton roast (Baron, square., leg), as well as tournedos and Hazelnut fried, these are trained on the tartlets et topped de Mornay saucethen frozen, and escorted by potato croquettes en Big square caramels golden au butter or tender apples.