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Puree of Leeks

Trim and wash the required quantity of leeks, place them in boiling salted water and boil until tender; press the leeks through a fine hair-sieve, place this in a saucepan with a lump of butter, one-half pint of cream and one teaspoonful each of sugar and flour. Stir over the fire and boil until reduced, then thicken it with the beaten yolks of two eggs. Turn the puree on a hot dish, garnish with croutons of fried bread, and serve.