Leeks au Gratin

Ingredients

• the leeks
• salt to taste
• white or brown sauce
• grated cheese
• breadcrumbs
• a few tiny pieces of butter

Method

1. 1

   Wash, trim, and cook leeks in salted water or stock, then drain.

2. 2

   Butter a gratin dish, layer leeks with sauce, season, top with cheese and breadcrumbs, and bake until browned.

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 au Gratin. Wash, trim, and cook the leeks in salted water or stock, then drain them. Butter a gratin dish, put in the leeks, covering each layer with white or brown sauce, and season to taste. Coat the top layer with sauce, besprinkle with grated cheese and bread- crumbs, and put a few tiny pieces of butter on top. Then bake in the oven till the top is nicely browned. 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 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. LEEKS. 105 Leek Fritters. 6 large young leeks, i blade of mace, a sprig of thyme, 1 egg, breadcrumbs

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