Ingredients (serves 4)

 - 2 heads of celery

- drops of lemon juice

- 100 g grated Swiss cheese  (gruyere)

- 25 g butter

- 4 slices shoulder ham

 For the Mornay sauce:

 -30 g butter

-30 g flour

- 1/2 L milk

- 2 egg yolks

- 50 ml cream

- 70 g grated Swiss cheese  (gruyere)

- pinch nutmeg

 - salt and pepper

 Preparation:

 Wash celery.

Cut into 4 portions.

Fry vegetables in butter in a frying pan.

Add 1dl of water and stir.

Add lemon juice and a pinch of salt, cook approximately 15 min on low heat

Drain celery.

Coat 4 portions of celery with ham, place in a greased ovenproof dish.

 For the Mornay sauce:

 Melt butter in a casserole and add the flour with a whisk.

Pour  in milk gradually and continue to stir until perfectly smooth.

Add cheese, nutmeg, salt and pepper.

Beat egg yolks and cream together and add gradually to sauce.

Stir, but do not boil.

Pour sauce over celery rolls and sprinkle 100 g grated cheese on top.

Cook in the oven 30 min at 180 degrees until browned lightly.

Serve as a starter with bread or as a main meal with mashed potatoes or croquettes.

Ingredients (serves 4)

 - 500 g of whites of leeks and half of the greens

- 2 onions

- 1L chicken stock

- 2 Tbsp thickened cream (or cr?me fraiche)

- 50 g butter

- 70 g  flour

- Salt and pepper

Preparation

- Clean, wash and thinly slice the whites of leeks and half of the greens.

- Melt butter and cook leeks in a covered pan for 5 to 6 minutes.

- Add the flour and stir.

- Add chicken stock while stirring to the boil.

- Add salt and pepper.

- Reduce heat and simmer under cover for 30 min.

- Mix and then sieve the mixture.

- Cook a thinly sliced leek in some butter, and reserve.

- Add cream.

- Present on plate and garnish with the thinly sliced leek.

 NB You can also add thin slices of celery with the whites and greens of leeks.

Ingredients (serves 4)

 - 1 kg of  stewing steak

- 2 onions.

- 1 garlic clove, chopped

 - 50 cl of gueuze (or another beer)

- 1 Tbsp brown sugar

- Salt and pepper.

- bay leaf,  branch of thyme.

- A little mustard.

- 50 g butter

- 1 slice of white bread

Preparation:

In a pan, melt the butter.

Put the pieces of meat in the pan and brown them.

Add onions and fry until slightly browned.

Add salt and pepper, bay leaf, thyme, brown sugar and chopped  garlic.

Lower heat and pour beer over ingredients.

Cover the pan and simmer for a long time. (1:15 to 1: 45 )

When 3/4 cooked, spread mustard on both sides of bread and place on meat.

Check seasoning.

Serve with chips and a good beer. (If possible the same as for the cooking)

Ingredients (serves 4)

1 chicken

500 ml (3 cups) liquid chicken stock

4 celery stalks

5 carrots

1 leek

3 egg yolks

30 g butter

40 g (? c) flour

1 cup cream

2 tbsp parsley, chopped

1 tbsp chervil, chopped

Pinch of nutmeg

Salt

Pepper

Method

Cut the chicken into 4 pieces.

Slice the celery, carrots and leek into thin sticks (julienne style).

Melt a knob of butter in a saucepan, add vegetables and cook slowly for 10 min without browning.

Add chicken stock to cover vegetables.

Add chicken pieces, salt and pepper and simmer gently for about 25 min until cooked.

Remove chicken pieces and place them in a dish with a little stock.

Melt the rest of the butter in a pan, add flour and stir with a wooden spatula to get a slightly yellow texture.

Strain the vegetables and put them into a bowl.

Add remainder of stock to this mixture (roux), continuing to stir.

Simmer slowly for another 10 min.

Place the chicken pieces into a pan.

Using a spoon mix the yolks together in a small bowl and stir in cream.

Add the mixture to the sauce.

Heat but do not boil.

Put the vegetables into the sauce.

Season with nutmeg.

Put the sauce with the vegetables onto the chicken.

Sprinkle with parsley and chervil.

Serve in soup bowls accompanied with boiled potatoes or boiled rice.

Pastry Base (serves four)

250 g of flour

75 g of butter

20 g of yeast

100 ml water

2 Tbsp of sugar

1 egg

1 tsp salt

 Preparation:   

• Put the flour in a bowl and make a hollow in the middle.
• Pour the water into the hollow.
• Dilute the yeast in the water.
• Break the egg and dilute it in the water.
• Fold mixture together slowly.
• When the mixture is the consistency of dough, add sugar.
• Add softened (not melted) butter.
• Add salt and mix to a soft dough ball.
• Leave under plastic wrap for +/- 20 minutes.
• Weigh a dough roll of 200g and leave again for 10 minutes.
• Grease a 23cm pie dish, using only softened butter. (no oil or fat)
• Using a rolling pin, roll out dough into shape of pie dish.
• Place dough into base of pie dish, press edges firmly with fingers.
• Leave +/- 20 minutes and prick the bottom with a fork.

Filling

? cup  sugar

30 g of butter

1 egg

500 ml of cream

Preparation

• Break the egg into a bowl and beat it a few moments with a fork.
• Pour the beaten egg over the surface of the dough.
• Sprinkle the sugar over in the same way.
• Cut and add some small knobs of butter.
• Finally pour the cream over the surface of the tart.
• Bake in over for about 12 minutes at 220 ° C
• Cut and enjoy!