Leek Terrine

Little short of magic: Take leeks (preferably the more delicate leeks of spring), simmer until tender, and use them to fill a mold. Press them down, and the next day you have a terrine. “Leeks have loads of natural gelatin,” says Jean-Georges. “I just tried to create a dish that took advantage of that.” To make this, you will need a narrow rectangular mold, approximately the same length as the leek