Poireaux en Hachis

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a bundle of leeks, remove the outside leaves and all the green part which might be hard. Wash them well and cook them in hot salted water till tender (if they are large cut them in pieces). Drain them well; there must be no water left at all. Chop them very finely or squash them through a sieve. Put in a saucepan a good piece of butter; melt it; put in the leeks, a pinch of flour, season with salt, pepper and grated nutmeg; cook a little while stirring well; add a cupful of cream and cook a little longer; at the last minute bind with two yolks of egg. Serve with cutlets or escalops of veal; or as a separate vegetable dish, garnished with croutons all round the dish.