Puree of Leeks

Ingredients

• the required quantity of Leeks
• 1 pint of cream
• 1 teaspoonful of sugar
• 1 teaspoonful of flour
• the beaten yolks of two eggs
• a lump of butter

Method

1. 1

   Trim and wash the Leeks, boil them in salted water until tender.

2. 2

   Pass through a fine sieve, then put in a saucepan with butter, cream, sugar, and flour.

3. 3

   Stir over the fire until reduced, then thicken with beaten egg yolks.

4. 4

   Serve garnished with fried bread.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 278. The excerpt below is the record exactly as published.

Puree of Leeks. — Trim and wash the required quantity -of Leeks, put them in boiling salted water, and boil till tender. Pass the Leeks through a fine hair sieve, put them hi a saucepan with a lump of butter, l pint of cream, and 1 teaspoonful each of sugar and flour. Stir over the fire, and boil till reduced, then thicken it with the beaten yolks of two eggs. Turn the puree on to a hot dish, garnish with crohtons of fried bread, and serve. Leeks — continued. Stawed Leeks. — (1) Trim off all the green outside of the re- quired quantity of Leeks; wash them well in hot water, cut each in two, boil till tender, then drain and press out the water, ami chop up small. Put a lump of butter in a saucepan, with 1 teaspoonful of flour

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