Stawed Leeks

Ingredients

• about twenty Leeks
• four moderate-sized onions
• 1 pint of the best salad-oil
• 2 or 3 tablespoonfuls of cream
• 1 teaspoonful of flour
• a sprinkling of pepper
• a sprinkling of salt
• the yolks of two eggs

Method

1. 1

   Trim and wash the Leeks, cut in half, boil until tender, then drain and chop.

2. 2

   In a saucepan, melt butter, add flour, cream, Leeks, pepper, and salt.

3. 3

   Stir for 3-4 minutes, then mix in beaten egg yolks.

4. 4

   Serve garnished with fried bread.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

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.

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, 2 or 3 table-spoonfuls of cream, the Leeks, and a sprinkling of pepper and salt. Stir over the fire for three or four minutes, then mix with them the yolks of two eggs, well beaten. When done, turn the Leeks on to a hot dish, garnish with crofiti ns of fried hreal, and serve. (2) Turkish. — Wash about twenty Leeks, and cut off all hut the white parts, which cut into small pieces ; peel and mince four moderate-sized onions ; put \ pint of the best salad-oil

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