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Devilled Leeks

Procure twelve even-sized leeks, trim off stems, outer stale leaves, and cut green parts one inch from white parts, using white parts only. Thoroughly wash in cold water and drain on a cloth, place in a braising pan with two branches parsley, a branch chervil, bean garlic, clove, bay leaf, sprig thyme and half ounce butter. Moisten with a half gill white wine and gill broth, season with half teaspoon salt and three saltspoons pepper. Cover pan and briskly boil on fire for five minutes, then set in oven for thirty minutes. Remove to a table, take up with skimmer and split them open without separating. Place six slices toasted French bread in a baking dish, arrange the leeks over toasts, strain gravy through a cheesecloth into baking dish, spread a tablespoon French mustard and dredge a little bread crumbs over leeks, then set in oven for fifteen minutes, remove and serve.