Soak bread crumbs in milk and squeeze dry. In mixing bowl, combine bread, ground meats, egg, shallots, parsley, salt, pepper and nutmeg. Mix well. Form into 2 inch diameter meatballs. Dust with flour. In deep dutch oven heat the butter and oil, add meatballs and sauté until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to pan, cook over low heat stirring constantly for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook stirring for 1 minute. Add beer and broth, bring to a quick boil. Reduce heat to a simmer and return meatballs to the pan. Simmer partially covered, until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.
Melt the butter in a medium sized soup pot over low heat. add the celery, leek and onion. cook stirring occasionally, until translucent, but not browned about 10 minutes. add potato and broth. Bring to a boil and reduce the heat, Simmer, covered, until the vegetables are very soft, 25 minutes. add the chervil and simmer for another 10 minutes. remove from the heat and let cool slightly. puree the soup in batches in a blender or food processor. Return to the pot and reheat gently. Season the soup with salt and pepper.
Beat the butter and sugar in mixing bowl with a wire whisk or mixer until light and fluffy abut 5 minutes. Stir in egg. Sift the flours together with the remaining ingredients. stir the flour mixture into the creamed butter. Stir into a smooth dough. Roll into a ball, wrap in plastic wrap and refrigerate for 12 hours. Preheat oven to 350 degrees. Line 2 cookie sheets with aluminum foil and butter the foil generously. Roll out the dough 1/8 inch thick between 2 sheets of plastic wrap. If dough becomes sticky, put in freezer for a few minutes. Cut dough into 3X2 inch rectangles. Place them 1 inch apart on the cookie sheets. Bake until a golden brown, 10-12 minutes.
Melt butter in medium sized saucepan. add flour and cook stirring constantly. gradually whisk in milk. bring mixture to almost a boil. stirring constantly. reduce heat and simmer for 5 minutes. The sauce should be thick and smooth. Add cheeses and bring to a boil. Remove sauce from heat. Stir briskly for a few minutes to cool. stir in egg yolks and season with salt, pepper, nutmeg and cayenne. Line a 9 inch square cake pan with plastic wrap. press plastic wrap on the surface to prevent a skin from forming. prepare coating. in medium sized bowl beat the egg whites with the salt and 1 tablespoon vegetable oil. put the flour and bread crumbs into separate bowls. Unmold the firm cheese mixture onto a lightly floured surface. cut into 12 rectangles. coat the croquettes one at a time. dust each rectangle or ball lightly with flour, dip into egg white mixture and coat with bread crumbs. Cover and refrigerate until ready to fry. preheat oven to 250 degrees. heat the oil in a deep fryer or a wok over medium high heat to 375. fry the croquettes a few at a time until they turn a rich golden color, 3 to 6 minutes. drain on paper towels and keep warm in the oven.
Fry bacon until crisp in dutch oven. remove and set aside. Add onions, leeks, cabbage, carrots, turnips, brussel sprouts, garlic and celery root, Sauté for 12 minutes. Add chicken broth bouquet garni, salt, pepper, and nutmeg. Cover and cook for 30 minutes. Add potatoes, sherry and bacon to pan. Cover and cook for 15 minutes or until potatoes are done and liquid has evaporated. Discard bouquet garni. Stir and sprinkle with parsley. Serve. NOTES : Bouquet Garni is 5 sprigs parsley, 1 sprig thyme, and 1 bay leaf tied with kitchen string.