Poireauoc d la Diablo

Ingredients

• 6 young leeks
• oz. butter
• 3 slices of toasted bread
• 1 pint stock
• 1 gill white sauce
• 2 yolks of eggs
• 1 gherkin chopped finely
• 1 saltspoonful mustard
• salt to taste
• cayenne or Oriental salt
• panurette or bread-crumbs

Method

1. 1

   Wash and cook the leeks in stock, then cut into lengths.

2. 2

   Heat white sauce, add gherkins and mustard, stir in egg yolks.

3. 3

   Butter toasted bread, spread sauce, arrange leeks, mask with sauce, sprinkle with breadcrumbs, and bake until browned.

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 d la Diablo (Devilled Leeks). — 6 young leeks, oz. butter, 3 slices of toasted bread, 1 pint stock (toell -flavoured), 1 gill white sauce ( bechamel , No. 202), 2 yolks of eggs, 1 gherkin chopped finely, 1 saltspoonful mustard, salt, cayenne or Oriental salt, panurette or bread-crumbs

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