Leeks

Ingredients

• leeks
• salted water
• a pat of butter
• milk or stock
• a spoonful of rich cream
• the yolk of an egg

Method

1. 1

   Wash and trim leeks, blanch in salted water, then finish cooking in boiling acidulated salted water.

2. 2

   Serve with melted butter or white sauce.

3. 3

   Alternatively, simmer in milk or stock with butter, flour, and seasonings.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.

a pat of butter, a squeeze of lemon juice, and a little white pepper. Laver has many local names, such as dulse, sloke (in Scotland), stoke (Ireland), or ribbon weed. Leeks {Poireaux). — Well boil and wash the leeks, F 2 VEGETABLES. t)8 cutting the green off close to the white, and trimming them neatly. Tie them up into small bundles, and blanch them in salted water, draining this off, and finishing their cooking in more absolutely boiling acidulated and salted water, drain them well, and serve with melted or oiled butter, or any white sauce handed separately. They may also, after blanching, be finished off either in milk or stock, to which you add a bouquet, but be careful to keep them as white as possible, as this is a great point about leeks. They may also, when blanched, be cut up and put in a sauce- pan with a large pat of butter, a dust of flour, pepper and salt to taste, and just sufficient milk or stock to moisten them, and allowed to simmer till done. Work into them just as you serve them either a spoonful or two of rich cream, or the yolk of an egg

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