Take 2 parts sliced green or wax beans and 1 part diced potatoes and chopped onion.
Cover and boil in water until soft.
Fry 4 slices of bacon and add bacon bits and fat to soup.
Add about ½ pint of cream and simmer (sour cream is even more delicious).
Some people like to add a "Mettwurscht" (sausage) to their "Bou'neschlupp"
Someone once said that Luxembourg cuisine is just French cooking with German sized portions. That is witty, but not quite true.
Luxembourg cooking has been influenced by the cuisine of nearby France and Germany for many years. More recently, it has been inspired by the cuisine of its many Italian and Portuguese immigrants. Luxembourgers usually adopt the best from each culture.
When a typical Luxembourg family sits down to its daily meal, the fare normally consists of simple, hearty foods; but when celebrating a special occasion or when entertaining guests, they will serve the finest French cuisine accompanied by excellent local wines.
Be careful! If you are invited to dinner at a Luxembourg home, wear clothing that is two sizes too large. You will be served so much excellent food and drink that you will soon begin to feel like a fat goose being force fed to make fois gras.
Ingredients:
Clean, wash and dry the trout with a cloth. Sprinkle them with salt, pepper and flour. Melt the butter in a pan and fry the trout gently 2 to 3 minutes on each side.
Meanwhile butter a stew pan and place the trout in it. Fry the finely chopped herbs in your frying pan, add the dry Riesling wine and pour this mixture on the trout in the stew pan.
Add the fresh cream, season to taste with pepper, salt and a pinch of paprika and place the stew pan into a hot oven. Cook for 15 to 20 minutes basting the trout occasionally.
Take out the trout and put them on a hot plate. Boil your sauce while whisking until thick.
Cover the trout with the sauce and serve with boiled potatoes.
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