Leeks with Butter and Cream
From Wholesome cookery, 1887
The leeks should be of about the consistency of dressed spinach.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 24. The excerpt below is the record exactly as published.
a lump of butter in the saucepan, then the leeks, a pinch of flour, pepper, salt, and a little cream. Simmer together for a few minutes ; then stir in a couple of yolks of eggs
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