Braised Leeks with Poached Eggs

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 (12)
for braising leeks
for serving
Instructions (12)
  1. Cut off the tops of the leeks, tie them up and blanch them.
  2. Put the blanched leeks into a stewpan to fry with sliced onion, carrot, and turnip, a bunch of herbs, peppercorns, mace, and butter.
  3. Fry all together for about fifteen minutes.
  4. Add a quarter of a pint of stock.
  5. Cover the pan with a lid and braise for one and a half to two hours, adding more stock as that in the pan reduces.
  6. Take up the leeks, remove the string, and split them in halves (or quarters, if large).
  7. Smooth out each piece with a knife, roll it up, and place each piece on a little round croûton of fried bread.
  8. Lightly glaze over each piece of the leek.
  9. Dish up the leeks.
  10. Arrange a row of poached eggs straight down both sides of the dish and down the centre.
  11. Sprinkle the poached eggs over the top with a little finely chopped lean ham or tongue.
  12. Strain the liquor in which the leeks were cooked, make it hot, and serve it around the dish.
Original Text
Braised Leeks with Poached Eggs. (Poireaux braisés aux Œufs pochés.) Take some nice fresh leeks, cut off the tops, tie up and blanch them, then put them into a stewpan to fry with a little sliced onion, carrot, and turnip, and a bunch of herbs, a few black and white peppercorns, a blade of mace, and one ounce of butter; fry all together for about fifteen minutes, then add a quarter of a pint of stock, cover the pan down with the lid and braise for one and a half to two hours, adding more stock as that in the pan reduces; take up, remove the string, and split in halves (or quarters, if large), smooth out with a knife, roll up and place each piece on a little round croûton of fried bread, lightly glaze over each piece of the leek, and then dish up; straight down both sides of the dish and down the centre arrange a row of poached eggs that are sprinkled over the top with a little finely chopped lean ham or tongue, strain the liquor in which the leeks were cooked, and make it hot, and serve round the dish.
Notes
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