Leeks Béchamel

Preparation info

  • Serves

    4

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • 12 small leeks or 8 large ones
    • ¼ pound butter
    • salt

    Method

    Clean and trim leeks, and cook in butter. Drain pan juices; add to well-flavoured Béchamel Sauce; pour over leeks and serve immediately.