CookEat Recipe
Devilled Leeks
Whole white leek portions braised with wine, broth and herbs, opened and baked over toast with French mustard and breadcrumbs.
Method
Steps
Step 1
Heat a conventional oven to 180 Celsius. Trim the stems and stale outer leaves from twelve even-sized fresh leeks. Cut away the green parts one inch from the white portions, keeping only the white parts for this dish. Wash thoroughly between the leaves without cutting them into rings and drain on a clean cloth.
Step 2
Put the leeks in an oven-safe braising pan with the two parsley branches, one chervil branch, garlic clove, whole clove spice, bay leaf, thyme sprig and half ounce of butter. Add the half gill of white wine, one gill of ready-to-use unsalted veal broth, half teaspoon of salt and three saltspoons of pepper. Cover and boil briskly on the hob for about five minutes.
Step 3
Transfer the covered pan to the oven and cook for about thirty minutes as a guide, until the white leek portions are fully tender while still holding together. Lift them with a skimmer and split them open lengthwise without separating the halves.
Step 4
Toast the six slices of French bread without extra butter and place them in an oven-safe baking dish. Arrange all the opened leeks over the toasts. Strain the actual braising gravy through clean food-safe cheesecloth into the dish, discarding the retained aromatics.
Step 5
Spread the one tablespoon of prepared whole-grain French mustard evenly over the leeks and dredge a little plain breadcrumbs over them. Bake for about fifteen minutes, until hot throughout with a lightly browned topping, and serve promptly.
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