Home › The Waldorf Kitchen › Leeks for Garnish

Leeks for Garnish

Wash the leeks and trim them, cutting off the green close to the white. Place them in salted hot water and parboil. Drain, dry in a cloth, and cut them up rather small; put them in a saucepan with a piece of butter rolled in flour, a little salt and pepper, sufficient stock to moisten, and stew gently until done; then mix in a little cream, or the yolk of an egg beaten up with a little milk.