Baked Leeks

Trim off the fibrous roots and cut off the green stalks to within one inch of the white portion of the leeks. Place them in boiling water and soak for ten minutes; then drain, put them into a saucepan of boiling water with a lump of salt and boil for three-quarters of an hour. Put one ounce of butter into another saucepan with two tablespoonfuls of flour, stir over the fire until well mixed, then add one heaping tablespoonful of grated cheese and one half- pint of stock, season to taste with pepper and a small quantity of grated nutmeg, stir again and boil for two or three minutes. When the leeks are cooked, drain, place them in a baking-dish, pour half of the sauce over and stew thickly with grated cheese, dust a little cayenne over the top and place the dish in a hot oven until lightly browned. Remove the dish, pour the remainder of the sauce round it, and serve.

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.