500 g chicken
2 medium onions
2 small carrots
1 bay leaf, 1 celery leaf
3 eggs
3 tablespoons flour
1 tablespoon butter
2 tablespoons grated cheese
Pepper and salt
Nutmeg
1/2 glass beer
1 orange
1 orange juice

Clean well the chicken and put in a casserole with water, salt, an onion, bay, celery, carrots and the orange juice. Cook for about 45 minutes. Drain and put away the broth. Pluck, bone and crumble. Mince. Melt the butter and add 2 tablespoons flour and 2 glasses chicken broth. Make a thick white béchamel sauce and add the chicken, the cheese and 2 egg yolks. Season and add a pinch of nutmeg. Spread the white béchamel sauce on a dish. Allow to cool and dice with a knife. Run over some flour, beer, 1 egg and salt. Fry in generous oil and drain on a kitchen paper. Serve garnished with orange slices.