Braised Leeks with Poached Eggs from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some nice fresh leeks, cut off the tops, tie up and blanch them, then put them into a stewpan to fry with a little sliced onion, carrot, and turnip, and a bunch of herbs, a few black and white...
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Cooking tools:
- Butcher's twine
- Pot
- Stewpan
- Chef's knife
- Cutting board
- Stove
- Slotted spoon
Ingredients
- black and white peppercorns
- herbs
- turnip
- carrot
- fried bread
- stock
- butter
- mace
- onion
- fresh leeks
- leek
- poached eggs
- lean ham
- tongue
- leeks
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