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Leeks, Flammish
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for half a dozen persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 820. The excerpt below is the record exactly as published.
Leeks, Flammish. — Pub half a pound of fresh butter into a pound of flom- ; add half a tea-spoonful of salt, the yolks of two eggs, and three-quarters of a pint of water. Slix thoroughly. Divide this pastiy into four parts, and roll these out into rounds about six inches in diameter. Have ready a dozen leeks, pre- pared as follows : — Wash them in two or three waters, trim off the root and the outer leaves, strew a table -spoonful of salt, a tea-spoonful of pepper, and half a grated nutmeg over them, and pour over them half a pint of cream
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