503 Leek Royale

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew 100 g ( oz) finely sliced leek in butter without colour. Add tbs Sauce Béchamel and 3 tbs cream, and finish cooking gently. Pass through a fine sieve and mix together with 3 egg yolks. Poach au Bain-marie in the usual manner.