Madeleine Kamman

Yulland Leek Cakes

Preparation info
  • FFR—12 cakes;

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

These are Danish; some cooks blanch the leeks before étuvéing them, some do not. Here is the direct version which 1 have encountered more often than the blanched one.

Ingredients

  • 5 tablespoons unsalted butter
  • 12 large leeks, white and light green parts only, washed and sliced ¼ inch thick
  • Salt

Method

Heat 3 tablespoons of the butter over medium-high heat in a large sauteuse. Add the leeks and mix until the vegetables are well coated with the butter. Season with salt and pepper and étuvée over low heat until the leeks are almost completely tender but retain a tiny bit of firmness. Turn into a bowl and cool.

Separate the whole egg. Dilute the yolk with the milk. Mix the flour with the