Leeks in a Cream and Raisin Sauce
|Shallots||2 , sliced|
|Cream||1 1⁄4 Cup (20 tbs)|
Trim, wash and slice the leeks in half, lengthwise.
Place in a pan, cover with water and add the salt, peppercorns, coriander, parsley and shallots.
Bring to the boil and simmer for 15 minutes.
Drain the leeks well, place on a serving dish and keep warm.
To make the sauce, place the cream and egg yolks in the top of a double boiler.
Cook, stirring frequently, until thickened.
Stir in the raisins and pepper and spoon over the leeks.