Gratin de Poireaux au Roquefort from Memories of Gascony by Pierre Koffmann
Cook the leeks in boiling salted water until tender. Lift them out of the water (reserve the water) and leave to drain in a warm place so that they do not get cold. Melt the butter in a saucepan, s...
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Ingredients
- salt
- freshly ground pepper
- 100 g/4 oz roquefort cheese, crumbled
- 300 ml/½ pt milk
- 20 g/¾ oz plain flour
- 25 g/1 oz butter
- 1 kg/2¼ lb small tender leeks
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