Frenchside
Leeks a la Vinaigrette
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Vinaigrette. Young leeks boiled or braised, as directed for braised leeks, can also be eaten the same way as asparagus, with some vinaigrette or mayonnaise sauce. Leeks a la Ravigote. Take 6 young leeks
Cook this with the app: pantry check, scaling, and the assistant.