Name: Roulade de Poires et de Poireaux (Leek Roulade with Pears)
Yield: Serves 6–8
Cuisine: French
Ingredients: 1 teaspoon finely chopped mint; 8 tablespoons butter; 1 lb leeks, trimmed and washed; 1½ lb ripe dessert pears, peeled and diced; 4 eggs, separated; salt, freshly ground pepper; 1 tablespoon of butter; 2 tablespoons freshly grated Parmesan cheese; 1 teaspoon ground cinnamon; ½ cup ricotta cheese

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

The pun on Pierre et Pierrot makes this unexpectedly good combination of flavors popular in France. If you prefer, the vegetables can be served simply as purees with another dish, but I like them turned into a roulade to serve as a separate course.

Ingredients

Roulade

1 lb leeks, trimmed and washed
8 tablespoons butter
1

Method

Slice the leeks and cook over moderate heat with half the butter until soft and mushy. Puree the mixture in a food processor or blender. Stir in the mint and season with salt and pepper.

Line a 13 x 9 inch jelly-roll pan with buttered non-stick paper and sprinkle with half the Parmesan cheese.

Mix the egg yolks into the leek puree. Beat the egg whites until stiff and fold into t