Stuffed Leeks
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- leek whites
- oil
- vinegar
- filling of choice
Instructions
- Cut the leek whites into lengths of 3 to 4 centimetres at the base. Blanch them very thoroughly.
- Marinate the blanched leeks with oil and vinegar.
- Carefully hollow out the interior of each leek piece, creating a cylindrical case with a closed bottom. Fill as desired.