Leeks a la Ravigote

Ingredients

• 6 young leeks
• slices of bacon
• a sprig of parsley
• a teaspoonful of tarragon mustard
• two of vinegar
• some oil
• 2 chopped shallots
• salt and pepper
• chopped parsley

Method

1. 1

   Cut leeks, cover with bacon in a stewpan, moisten with stock, and add parsley.

2. 2

   Boil, drain, cool, and serve with a sauce made from mustard, vinegar, oil, shallots, salt, pepper, and parsley.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 50. The excerpt below is the record exactly as published.

Leeks a la Ravigote. Take 6 young leeks and cut away the root and leaves. Cut in two, lengthways, and put them into a stewpan. Cover with slices of bacon, moisten with white stock, and add a sprig of parsley. When they are boiled, drain away the liquor and allow them to cool. Serve in a vegetable dish covered with the following sauce : Mix in a small bowl a teaspoonful of tarragon mustard and two of vinegar. Add gradually some oil, and finally 2 chopped shallots, salt and pepper, and chopped parsley

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