Leek And Sausage Pie
|Chicken stock||2 Cup (32 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grated horseradish||2 Teaspoon (Or To Taste)|
|9 inch pie shell||1 (Baked)|
|Pork sausage links||1⁄2 Pound, fully cooked|
|8 inch baked pastry shell||1|
Trim the top green leaves and roots from the leeks.
Cut the leeks in half lengthwise down to but not through the root end.
Wash thoroughly between the leaves under cold running water.
Cut the leeks into very thin julienne strips and simmer in the chicken broth in a covered pan until tender but not mushy.
Drain and reserve the liquid.
Melt the butter, blend in the flour and stir in two cups of the reserved liquid slowly.
Bring to a boil, stirring, and cook, covered, over boiling water for thirty minutes, stirring occasionally.
Preheat the oven to 375 degrees.
Season sauce with salt and pepper to taste.
Add the cream and the drained leeks; season with freshly grated horseradish to taste.
Pour the leek mixture into the baked pie shell.
Place the sausage links in position on top of the leek mixture, like spokes of a wheel, and top with the round of pastry.
Reheat the pie for about ten minutes.