| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood, Sauces |
10 |
Servings |
INGREDIENTS
| 4 |
oz |
Butter |
| 1 |
lb |
Leeks, cleaned and |
|
|
Julienned |
| 2 |
oz |
Dry mustard |
| 8 |
oz |
Chicken stock |
| 2 |
oz |
Dijon mustard |
| 1 |
c |
Heavy cream |
|
|
Cayenne pepper to taste |
|
|
White pepper to taste |
|
|
Salt to taste |
INSTRUCTIONS
In a heavy saucepan, heat butter. Add leeks and saute until tender. Add
dry mustard. Cook 2 minutes. Add remaining ingredients. Cook until
tender. Adjust Seasonings. Strain through sieve. Serve hot. Source: Brit
Shockley
Recipe By : Rhonda Guilbeaux
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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