Leeks au Gratin

Ingredients

• eight leeks
• one half tablespoonful of salt
• one ounce of butter
• one ounce of flour
• one half pint of second stock
• one salt-spoonful of grated nutmeg
• three ounces of grated cheese

Method

1. 1

   Remove the fibrous roots from the leeks, cut off the green stalks, and soak them in boiling water for ten minutes.

2. 2

   Boil in salted water for three quarters of an hour.

3. 3

   Mix butter and flour in a saucepan, add stock gradually, cook for two minutes, then season with pepper, nutmeg, and one ounce of cheese.

4. 4

   Drain leeks, place in a gratin-dish, pour half the sauce over, sprinkle with remaining cheese, and brown in a quick oven.

5. 5

   Serve with remaining sauce around the leeks.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 80. The excerpt below is the record exactly as published.

Leeks au Gratin.— Provide eight leeks, one half table- spoonful of salt, one ounce of butter, one ounce of flour, one half pint of second stock, one salt-spoonful of grated nutmeg, three ounces of grated cheese

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