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	Braised endives with ham                        ***             Chicken in beer                        ***                  Sugar tart
Cookware
	-Cheese rasp - Roasting plate or dish - Small saucepan - Medium saucepan	- pancakes pan - Tart dish

Ingredients for 6 serves: - 6 big endives - 6 slices smoked cooked ham - 1/2 lemon - 500 g butter - 20 cl water - 1 clove of garlic - 1 pinch of sugar - salt and pepper freshly-ground

For the béchamel sauce:
- 40 g flour
- 40g butter
- 50 cl milk
- 20 cl fluid cream
- 1 pinch grated nutmeg
- Salt and white pepper

For the finishing touch :
- 1 clove of garlic
- 10 gr butter
- 400 gr Dutch cheese

Preparation:
Preparation 30 min; cooking 10 to 15 min
1- 1- Cut the ends off the endives and cut their core part in a coniform shape.
Rinse them and dry them.
2- Put the endives in a casserole and baste them with a dash of lemon. Add the butter, the water, the garlic and the sugar.
Cover and simmer gently for 30 minutes.
Drain the endives upside down.
3- Prepare the béchamel sauce.
Melt the butter. When it is golden brown and frothy, add the flour and stir continuously so that it does not burn.
Season with salt, white pepper and nutmeg. Pour immediately the milk and the cream.
Over a medium heat, keep mixing. When the mixture starts boiling, your sauce is cooked and ready.
4- Scrape the Dutch cheese (Mimolette)
5- Wrap a slice of ham around each endive and add a bit of cheese.
6- Rub the clove of garlic over the whole bottom of the baked dish and then add the melted butter.
Put some béchamel sauce in your dish.
Place your rolled meat in the dish.
Add approximately 150gr of mimolette into your sauce and pour the latter onto the rolled endives. 
7- Preheat oven to 180 degrees during 10 minutes. Then bake for 15 to 10 minutes. Serve immediately.

Ingredients for 6 serves: - 1 free-range chicken (about 2kgs) - 150g chicken liver - 100g shallots - 2 dozens of pickling onions - 250g small cultivated mushrooms - 150g lean slightly salted bacon - 20g lard - 2 tablespoon juniper - 1 tablespoon flour - 1 liter lager - 1 bouquet garni (1/4 leek, 1/4carrot, thyme and bay leaves) - 50g butter - 1/2 lemon

Preparation:
Preparation 1h; cooking 1h
1- 1- Cut the chicken into pieces, mince the liver and reserve it.
Peel and slice thinly the garlic and the shallots.
Peel the pickling onions.
Wash the mushrooms without soaking them, dry them and cut the stalks.
2- Remove the rind of the bacon, put the latter in a small saucepan, cover it with cold water and bring to the limit of the boil.
Drain it and cut it into small lardoons.
Preheat oven to 150°C.
3- Brown the lardoons with the bacon in a casserole over low heat. Take them out with a slotted spoon and reserve them.
Increase the fire and brown the chicken pieces by turning them over several times, so that they become uniformly brown. Remove them one by one.
Retirez-les au fur et à mesure.
4- Empty the fat content out.
Replace meat pieces into the casserole and singe them with the juniper berries.
Sprinkle with flour and pour the beer slowly so that to prevent it from frothing.
Add the shallots, the garlic and the bouquet garni. Put salt in and cover tightly the casserole.
Put in the oven and let it cook for 1 hour.
5- Melt the pickling onions over very low heat in the butter during 20 minutes by stirring them often.
Then add the mushrooms and the lemon juice, cover and let braise still for about 12 minutes.
6- Take the casserole out of oven, strain the chicken pieces and keep them warm.
Remove the bouquet garni, add the cooked onions and mushrooms, and cook over fast heat to reduce by half.
7- Add the mushrooms and the onions and keep still 2 minutes on the stove.
Adjust the seasoning and put the chicken pieces back into the sauce.

Can be served with baked potatoes or steamed cauliflowers.

Ingredients for 6 serves:   For the pastry: - 250g flour - 1 pinch of salt - 100g butter - 2 eggs - 15g baker's yeast - 10cl milk

For the garnish:
- 150g brown sugar
- 50g butter
- 20cl cream
- 1 vanilla stick or 2 cinnamon sticks.

Preparation:
Preparation: 30 min; leave the pastry to rest : 2 hours ; cooking : 35 to 45
1- Prepare the pastry: sieve the flour in a bowl.
Make a hole in the centre and place the salt, the butter, eggs and the yeast diluted with lukewarm milk in it.
Mix and knead the dough until it is well blended. Form a ball. Cover with a cloth and leave to prove for 1 hour in ambient temperature.
2- Roll out the dough and make a round shape of 25 cm of diameter and place it on a plate covered with baking paper.
Make small hollows with the tips of your fingers.
Leave to rest another hour.
3- Preheat oven to 180°C.
Powder the tart with brown sugar and scatter small knobs of butter.
Bake for about 30 minutes.
4- Take the tart out of oven and coat it with cream.
Put it back in the oven for 6 to 8 minutes. Serve warm preferably.

You can serve this tart with vanilla or chocolate ice cream. But also with pear or blackcurrant sorbet. For those who do not like ice cream, you can make a traditional praline-flavoured or saffron custard.