Leeks à la Méditerranée from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some perfectly fresh young leeks, and trim off the tops; cleanse them thoroughly from grit, and tie six or eight together with a string, and put them into a saucepan to blanch, take up and put...
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Cooking tools:
- Chef's knife
- Butcher's twine
- Saucepan
- Stewpan
- Stove
Ingredients
- chicken
- leeks
- tomato
- white breadcrumbs
- egg
- fine flour
- sausage meat
- leek
- rabbit stock
- veal
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