|Chopped chives||2 Tablespoon|
|Tarragon vinegar||3 Tablespoon|
|Olive oil||9 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Single cream||1 Tablespoon|
Wash leeks carefully (3 to 4 per person depending on size) and trim to equal lengths using white portion only.
Using enough boiling water to cover, add 1/2 teaspoon salt and cook for 15 to 20 minutes or until tender.
Drain and place on kitchen paper or a folded napkin to dry.
Arrange in glass serving dish and set aside until next evening.
Vinaigrette Dressing: Hard boil 1 egg, cool rapidly under cool water, peel and chop finely.
Chop 1 1/2 tablespoons chives or, if not available, 1 tablespoon each chopped parsley and onion.
Put 1/2 teaspoon salt, 1 1/2 teaspoon dry mustard, 1/4 teaspoon pepper in a small bowl and mix in 3 tablespoons tarragon vinegar.
Slowly beat in 9 tablespoons olive oil, 1 scant tablespoon cream and fold in chopped egg and chives, set aside.
Next evening pour the sauce over the leeks, dust with paprika and chill until served.