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Welsh Leeks

A historical recipe from The cult of the chafing dish, by Frank Schloesser (1905).

A historical recipe

The cult of the chafing dish, by Frank Schloesser (1905). Project Gutenberg eBook #73560.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The cult of the chafing dish, by Frank Schloesser (1905). Digitised by Project Gutenberg, eBook #73560 (https://www.gutenberg.org/ebooks/73560). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United Kingdom. Associated with United Kingdom by a demonym leading its title: Welsh (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil half a dozen leeks in a pint of water.
  2. Drain them well, and cut each leek into two-inch lengths;
  3. squeeze a lemon over them, pepper and salt them well.
  4. Set them aside.
  5. Make half a dozen croûtons of toast and put the leeks on them.
  6. Replace them in the Chafing Dish, pouring over each croûton a liberal dose of Sauce Robert.
  7. Heat up and serve on a very hot plate.
  8. Sauce Robert (Escoffier brand) can be bought ready made at the Stores.