Leeks and Cheese Sauce

Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 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.