• 8 leeks
• 2 oz. (60 g.) grated cheese
• 1

Cut off roots and green tops and wash the leeks very carefully, removing all grit. Boil them gently until tender. When cooked, press well as they hold a good deal of water. Cut into small pieces. Butter a fireproof dish, pour in a little sauce, then lay in the chopped leeks and pour in the rest of the sauce. Sprinkle the top thickly with cheese and breadcrumbs and dot with butter.

Stand