Leeks au Gratin

Ingredients

• Leeks
• loz. of butter
• 2 table-spoonfuls of flour
• 1 pint of stock
• 1 heaped table-spoonful of grated cheese
• a small quantity of cayenne

Method

1. 1

   Trim leeks, soak in boiling water for 10 minutes, then boil for 45 minutes.

2. 2

   Make a sauce with butter and flour, add stock and cheese, season, and boil.

3. 3

   Drain leeks, layer in a dish with sauce and cheese, dust with cayenne, and bake until browned.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 276. The excerpt below is the record exactly as published.

Leeks au Gratin. — Trim off the fibrous roots, and cut o f the green stalks to within lin. of the white part of the Leeks. Put them into a basin of boiling water, and soak for ten minutes; then drain, put them into a saucepan of boiling water, with a lump of salt, and boil for three- quarters-of-an-hour. Put loz. of butter into an itlier sauce- pan with 2 table-spoonfuls of flour, stir over the fire until well mixed, then add {, pint of stock and 1 heaped table- spoonful of grated cheese; season to taste with pepper and a small quantity of grated nutmeg, stir over the lire, and boil for two or three minutes. When the Leeks are cooked, drain, lay them in a gratin-dish, pour half of the sauce over, and strew thickly with grated cheese; dust a small quantity of cayenne

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