| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Welsh |
Soup/stews, Welsh |
4 |
Servings |
INGREDIENTS
|
|
2 tb chopped parsley |
| 2 |
oz |
Cheddar cheese |
|
|
12 oz flour |
|
|
Salt and pepper |
| 1 |
pt |
Milk |
INSTRUCTIONS
Clean and cut up the leeks and scald them for a few minutes in
boiling water. Peel and cut up the potatoes. Drain the leeks. Add
the leeks and potatoes to the milk. Add salt and pepper to taste and
boil until the vegetables are tender. Melt the butter in a saucepan,
and rub in the flour using a wooden spoon. Drain the liquor from the
vegetables slowly into the flour and the butter, stirring to keep the
mixture smooth. Fry the rashers crisply and grate the cheese. Pour
the sauce over the leeks and potatoes and garnish with the bacon.
Serve with the grated cheese. Posted to MM-Recipes Digest V3 #249
Date: Thu, 12 Sep 1996 18:14:59 +0000 From: "ray.watson"
<ray.watson@ukonline.co.uk>
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