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Leeks in Cheese Sauce


  • 6 leeks
  • 4 fl. oz. hot water
  • 1 tsp. salt
  • 1/4 pint stock
  • 1/4 pint milk
  • 3 tsp. cornflour
  • pinch each of salt, pepper and nutmeg
  • Ad
  • 3 oz. grated cheddar cheese


Trim the leeks and cut into 2 inch pieces. Wash thoroughly under running water. Bring the water to the boil in the large saucepan, add the salt and leeks, cover and cook gently for 10-15 minutes.

To make the sauce, whisk the stock, milk, cornflour and butter together over a low heat. Bring to the boil while whisking constantly. Simmer for 2 minutes or until the sauce thickens. Season to taste with salt, pepper and nutmeg and stir in the grated cheese.

Drain the leeks well. Place in a warmed serving dish and pour over the cheese sauce to serve.

Source: A friend Linda

By Raymonde from North Bay, Ontario


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