Leeks à la Méditerranée

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Leeks
Stock
Filling
Coating
Frying
Garnish
Instructions (17)
  1. Trim the leeks, remove the tops, and cleanse them thoroughly from grit.
  2. Tie six or eight leeks together with a string.
  3. Put the tied leeks into a saucepan to blanch.
  4. Take up the blanched leeks and put them into a stewpan.
  5. Add enough chicken, veal, or rabbit stock to cover the leeks.
  6. Place a cover on the pan and let them cook until tender (this may take two to three hours depending on their age).
  7. Remove the cooked leeks from the stock onto a plate or dish.
  8. Untie and separate the leeks.
  9. Split each leek open.
  10. Fill the inside of each leek with cooked sausage meat, placing a piece about the size of a finger inside.
  11. Fold each leek back into its natural form.
  12. Roll each filled leek first into fine flour.
  13. Then roll it into whole beaten up egg.
  14. Finally, roll it into freshly made white breadcrumbs.
  15. Fry the coated leeks in clean boiling fat for about eight to ten minutes.
  16. Dish the fried leeks on a hot dish.
  17. Serve with slices of cooked sliced tomato in the centre.
Original Text
Leeks à la Méditerranée. (Poireaux à la Méditerranée.) Take some perfectly fresh young leeks, and trim off the t; cleanse them thoroughly from grit, and tie six or eight gether with a string, and put them into a saucepan to blanch, take up and put them into a stewpan with enough chicken, veal, or rabbit stock to cover them, place a cover on the pan and let them cook till tender, which will take two to three hours according to their age; then take up on a plate or dish and untie and separate them, split each leek open, and fill them inside with cooked sausage meat, placing a piece in each about the size of a finger, fold each leek into its natural form, and roll it into fine flour, then into whole beaten up egg and into freshly made white breadcrumbs, and fry in clean boiling fat for about eight to ten minutes, and dish on a hot dish and serve with slices of cooked sliced tomato in the centre.
Notes
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