Les oeufs sur mignons de paillasson

For the coulis de poireaux

Leeks stewed with white wine and cream

• ½ pound (225 g) leeks, trimmed of most of the tough or dirty, green and well washed

Chop the white and tender green of the leeks fine with a knife, and cook over low heat with the butter and oil in the covered skillet for 8 to 10 minutes, stirring occasionally. Add the white wine and seasonings and allow the mixture to continue simmering, uncovered, for another 15 to 18 minutes. When the leeks are very tender, stir in the ham and heavy cream and reduce over medium heat until t