Slice 1 carrot. Put the beef bone, chicken, 1 leek, half the celery including the leaves, the sliced carrot, and a pinch of salt into a pan and pour in 10 2/3 cups water.
Bring to a boil, then lower the heat, and simmer for 1 hour.
Remove the pan from the heat and strain the stock into a bowl.
Reserve the chicken and, when it is cool enough to handle, remove and discard the skin, and cut the meat off the bones.
Chop the remaining, uncooked carrots, leek, and celery.
Heat 3 tablespoons of the oil in another pan.
Add the chopped carrots, leek, and celery and cook over low heat, stirring occasionally, for about 5 minutes, until the vegetables are softened but not colored.
Add the chicken meat and aromatic herbs or bouquet garni and season with a pinch of pepper.
Pour in the stock and simmer gently for about 20 minutes.
Melt the butter with the remaining oil in another pan.
Stir in the flour, then gradually add 2 1/4 cups of the chicken stock, a little at a time, stirring constantly.
Cook for about 8 minutes, then stir back into the soup. Simmer for 10 minutes more.
Lightly beat the egg yolks with the lemon juice in a bowl and then, very slowly to prevent the eggs curdling, stir in a little chicken stock.
Pour into the soup and transfer to a soup tureen.
Serve immediately, offering the fried or toasted bread separately.
12 ounces St. Amand french country ale (the remainder to be poured into the chef)
3 cups half-and-half
salt & pepper
Directions:
Steam the celery, parsley roots and carrots for 5 minutes and set aside.
Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side).
Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
Stir in half & half and simmer for 10 minutes until sauce thickens.
Add chicken, celery, parsley roots and carrots, heat through.
Add salt and pepper to taste and serve immediately.
Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.
3 1/2 pounds firm papayas (lechoza), peeled, seeded, and cut lengthwise into 1/2-inch-thick strips
Directions:
In a heavy 3-quart saucepan spread 2/3 cup of the sugar, add the cinnamon stick, and top the sugar with half the papaya strips.
Sprinkle 2/3 cup of the remaining sugar on top, add the remaining papaya strips, and top the strips with the remaining 2/3 cup sugar.
Cook the mixture, covered, over moderately low heat, shaking the pan occasionally (do not stir), for 35 to 45 minutes, or until the sugar is dissolved completely.
Simmer the papaya strips, uncovered, for 10 minutes, or until they begin to appear translucent.
Let the mixture cool and chill it, covered, overnight.
The papaya in cinnamon syrup keeps, covered and chilled, for 1 month.
