Leeks Au Gratin
|Beef consomme/Chicken consomme||1 1⁄4 Cup (20 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Grated swiss cheese/Parmesan cheese||4 Ounce (1 Cup)|
|Freshly ground pepper||To Taste|
Trim the leeks and cut off all but 2 inches of the green leaves.
Wash thoroughly in several changes of water.
Combine the consomme and the white wine in a saucepan.
Bring to the boiling point.
Lower the heat and add the leeks.
Simmer covered over low heat for 5 to 7 minutes, or until the leeks are barely tender.
Drain and reserve the cooking liquid.
There should be about 2 cups; if not, add enough consomme to make 2 cups.
Place the leeks in a buttered shallow baking dish.
Heat the butter and stir in the flour.
Cook, stirring constantly, for about 3 minutes; do not brown.
Stir in the leek liquid.
Cook, stirring all the time, until thickened and smooth.
Stir in 3/4 cup of the cheese.
Taste and if necessary, season with salt and pepper; the consomme and the cheese may have been salty.
Cook until the cheese is melted.
Pour the sauce over the leeks.
Sprinkle with the remaining cheese.
Place under the broiler or in a preheated hot oven (425° F) and cook until the top is golden brown.