Split the endives down the middle, lengthwise. Carefully cut out the hard white core in the center. Avoid cutting through to the bottom of the endives or they will fall apart. Toss the endives with lemon juice, salt and pepper to taste and marinate them while you brown the chicken.

In a heavy 5-quart casserole or Dutch oven over medium heat, heat the oil. While the oil is heating, dredge the chicken in flour and shake off any excess. Begin by adding the dark leg parts to the casserole and sauté, turning on occasion for 5 to 7 minutes or until golden. Remove the pieces to a separate bowl and brown the remaining breast parts in the same way.

Discard the oil in the casserole, but keep the drippings. Add the butter and melt it over medium heat. When the butter is golden brown, add the endives and sprinkle the sugar over the halves. Sauté over medium-high heat, turning on occasion, for about 2 to 3 minutes per side or until golden brown and glistening. Add any remaining lemon juice the endives have marinated in, along with the minced onion and sauté, stirring, for another 3 to 4 minutes or until softened.

Set the browned chicken leg parts over the endives, including any juices the chicken has given off in the bowl and add the water and beer. In the saucepan, bring the liquid to a simmer and cook, over very low heat for 20 minutes, turning the legs once. Add the breast parts, pressing the chicken into the endives as much as possible, cover and continue to simmer gently for another 15 to 20 minutes or until the chicken is tender and cooked through.

Remove the chicken and endives from the pot to a platter and cover with foil to keep warm as you finish the sauce. Boil the liquid down until 1 cup remains; season with salt and pepper to taste. Serve the chicken with endives and sauce spooned over the top.

  

Preparation:
Rub the chicken pieces with butter, then broil, 4-5 inches away from the heat, for 20 minutes, turning often. When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender.

Remove chicken and giblets from the broth and cool.

Strain the broth and skim off the fat. (If you’re not serving immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.

When ready to serve, cut the chicken in big chunks and mince the giblets. Throw out the bones and skin. Bring the broth to a simmer, then scrape in the chicken and giblets and return to kettle. Heat through, covered, for 5 minutes.

When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. Simmer at very low heat (lest it curdle!) for 2-3 minutes. Ladle into deep soup plates then float a thin lemon slice, sprinkled with parsley, in each one.

Best served with boiled potatoes as a main course.

Makes 4 servings.

Source: my Fidonet collection

  

Poach the goose in water with a pinch of salt and the cloves of garlic.

Remove the poached goose from the pan (keep the poaching liquid, and remove the garlic cloves, you will need them later), cut into pieces and put them in a baking dish.

Melt 100 g – 3,5 oz. goose fat and pour it over the pieces of goose. Put the baking dish into the oven until the goose is brown.

Melt the remaining goos fat and add the flour. Mix well. Continue stirring, while you add 1/2 liter – 2 cups of the poaching liquid. Finish by adding the milk.

Put the sauce on a low fire and let it reduce for about 15 minutes. Remove the pan from the fire and add the egg yolks.

Pulverize the cooked garlic cloves and add them, with the cream, to the sauce. Add salt to taste

Pour the sauce over the goose and serve.

Serves 4.
Source: my collection

  

Preheat oven to 350?F. Butter small covered baking dish. Remove and discard core from chicory heads. Place in baking dish. Sprinkle with a little salt, lemon juice and 2 tb butter. Cover and bake 1 hour.

Melt 2 tb butter in large skillet – add chicken and saute 10 minutes.

Melt remaining 2 tb butter in small saucepan – add flour, Stir 1-2 minutes. Stir in stock, simmer 5 minutes. Stir in half and half, nutmeg, pinch of salt and white pepper. Stir in sauteed chicken and juices.

Cut baked chicory heads in half lengthwise. Spoon 1/3 of the sauce on 4 halves – top with remain halves. Wrap bacon slice around each filled chicory head – place in baking dish.

Stir egg yolk and cheese into remaining sauce – spoon over filled heads. Bake until lightly browned. Serve hot.

Remarks: 4 servings.

Source: my Fidonet collection