Crème au Lait d’Amandes

Preparation info
    • Difficulty

      Easy

Appears in

By Anthony Blake and Quentin Crewe

Published 1978

  • About

Method

Put the white of leek, cut into fine rings, in a large saucepan with a soupspoon of water and one of butter and cook for five minutes on a gentle heat.

Pour in a litre of water