Fritot de Poireauoc

Ingredients

• 6 large young leeks
• 1 gill milk
• 1/2 pint stock
• 1/2 blade mace
• a sprig of young thyme
• 1 bay-leaf
• 1 egg
• salt to taste
• pepper to taste
• 1 gill of well reduced white sauce
• bread-crumbs
• frying-fat
• parsley

Method

1. 1

   Wash and trim leeks, cut into lengths, and boil with milk, mace, thyme, and bay-leaf.

2. 2

   Drain, dip in white sauce, then egg and breadcrumbs.

3. 3

   Fry until golden, season, and serve garnished with parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 394. The excerpt below is the record exactly as published.

, 1 pint stock (toell -flavoured), 1 gill white sauce ( bechamel , No. 202), 2 yolks of eggs, 1 gherkin chopped finely, 1 saltspoonful mustard, salt, cayenne or Oriental salt, panurette or bread-crumbs. Wash, trim, and cook the leeks in the stock ; when done take up and cut them into three or four inch lengths. Heat up the white sauce, put in the gherkins, and mustard, also a little salt if needed, stir in the yolks of eggs and allow the latter to bind, taking care that the sauce does not curdle. Butter the toasted bread lightly and spread over with a little of the sauce. Kange the leeks neatly on the toast and cut into finger-shapes. Mask each with a thick layer of the sauce, sprinkle over with panurette or bread-crumbs and a pinch of cayenne or Oriental salt, place a tiny piece of butter here and there on top of each. Put them in a very hot oven or under a salamander to brown, dish up, and serve. 1392. Poireauoc au Gratin (Leeks Gratin Style). — Wash and trim about ten young leeks, boil in salted water for five minutes, drain and finish cooking in white stock, drain again, and range neatly on a well buttered gratin dish. Season with a little pepper and grated nutmeg, sauce over with well reduced bechamel sauce (No. 202), sprinkle over with grated Parmesan and bread-crumbs, place a few tiny bits of butter here and there. Put the dish in a brisk oven for about ten minutes to brown the top. Serve in the same dish placed on another with folded napkin. 1393. Fritot de Poireauoc (Leek Fritters). — 6 large young leeks, 1 gill milk, \ pint stock, ^ blade mace, a sprig of young thyme, \ bay-leaf, 1 egg, salt, pepper, and a gill of well reduced white sauce, bread-crumbs, frying-fat, parsley. Wash, trim, and pare the leeks, cut the white parts into about three inches in length, put them in a stewpan or saute-pan with the milk, mace, thyme, and bay-leaf

Cook this with the app: pantry check, scaling, and the assistant.