Method.—Trim the leeks, divide them into pieces about 2 inches long, and let them remain in cold water for i hour. Have ready a saucepan of salted boiling water, cook the leeks until tender, and again immerse them in cold water. Let them remain for at least I hour, then drain and dry thoroughly, and place them in an earthenware baking-dish. Heat the butter in a stewpan, drain and add the leeks, cook gently for 10 minutes, then add the hot white sauce, cheese, yolk of egg, and a good seasoning of salt and pepper. Mix well, pour over the leeks, and bake in a moderate oven until brown.
Time.—3½ hours. Average Cost, 1s. 9d. to 2s. 3d. Sufficient for 6 to 9 persons, Seasonable at any time.
3731.—LETTUCE SOUP (Fr—Soupe aux Laitues.)
Ingredients.—3 pints of stock, 1 or 2 heads of lettuce, according to size, 2 tablespoonfuls of rice, 1 dessertspoonful of grated Parmesan cheese, salt and pepper.
Method.—Remove the outer leaves, separate the rest, wash them well, and shred them finely. Wash the rice, put it into the stock when boiling, and season to taste. Boil gently for 10 minutes, then add the prepared lettuce gradually, so as not to reduce the temperature of the stock below boiling point, and continue to cook slowly for 20 minutes longer. Add the cheese, and serve.
Time.—About ½ an hour. Average Cost, 4d., exclusive of the stock. Sufficient for 5 or 6 perons. Seasonable at any time.
3732.—LOMBARD SOUP (Zuppa Lombarda) (Fr—Potage á la Lombardoise.)
Ingredients.—2 ozs. of finely-chopped suet, 2 ozs. of fowl's liver, 2 ozs. of lamb's sweetbread, 2 ozs. of mushrooms, 1 teaspoonful of finelychopped truffle, 1 egg, spinach purée, lobster spawn, 2 tablespoonfuls of cooked tips of asparagus, 2 tablespoonfuls of cooked green peas, 2 quarts of boiling consommé, salt and pepper.
Method.—Pound the liver, suet, sweetbread, and mushrooms until smooth, adding the egg gradually, season to taste, and pass through a sieve. Add the truffle, divide the forcemeat into 3 equal portions, add a little lobster spawn to one, colour the second green with spinach purée, and leave the third plain. Form into small quenelles, and poach in a little boiling stock until firm. Drain and place in a soup tureen, put in the asparagus tips and the peas, pour in the consommé, and serve.
Time.—of an hour. Average Cost, 2s. to 2s. 6d., exclusive of the consommé. Sufficient for 10 or 12 persons. Seasonable at any time.