Leeks & la Creme (Poireaux h la Creme)

Ingredients

• 5 or 6 leeks
• 1 dessert-sp. flour
• i pt. milk
• 1 oz. butter
• 1 or 2 table-sps. cream
• Seasoning

Method

1. 1

   Wash the leeks well, cutting off the roots and most of the green part.

2. 2

   Split them open lengthwise and cut into 2 or 3 inch pieces.

3. 3

   Boil in salted water for about 10 minutes, then drain.

4. 4

   Place in a stewpan with milk, season, and cook slowly until tender.

5. 5

   Drain the milk, arrange leeks in a dish.

6. 6

   Melt butter, mix in flour, pour in the milk from the leeks, stir until boiling, cook for 2-3 minutes, add cream, and pour over leeks.

7. 7

   Serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 236. The excerpt below is the record exactly as published.

Leeks & la Creme (Poireaux h la Creme) 5 or 6 leeks. 1 dessert-sp. flour, i pt. milk. Seasoning. 1 oz. butter. 1 or 2 table-sps. cream

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