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Poireauoc au Gratin

Name: Poireauoc au Gratin
Yield: 5 servings
Ingredients: about ten young leeks; salt to taste; pepper to taste; grated nutmeg; well reduced bechamel sauce; grated Parmesan; bread-crumbs; tiny bits of butter

From The new century cookery book, 1901

Serves 5

Serve in the same dish.

Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 394. The excerpt below is the record exactly as published.

Poireauoc au Gratin (Leeks Gratin Style). — Wash and trim about ten young leeks, boil in salted water for five minutes, drain and finish cooking in white stock, drain again, and range neatly on a well buttered gratin dish. Season with a little pepper and grated nutmeg, sauce over with well reduced bechamel sauce (No. 202), sprinkle over with grated Parmesan and bread-crumbs, place a few tiny bits of butter

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