Name: Papet Vaudois
Ingredients: 500 g Potatoes; cut into cubes; 1 kg Leeks; cut into 5cm long; ; strips; 4 Vaud sausages; (smoked pork, beef; ; or veal sausage); 30 g Butter; 1 md Onion; chopped; 1/4 l Dry white wine; Salt; pepper, nutmeg for; ; seasoning; 3 tb Chopped parsley; 30 g Butter; 30 g Flour; Wine and water

I shall not attempt to teach a tiger the virtues of vegetarianism; but I shall as hopefully attempt that task as I would try to convince an unregenerate man of the truths revealed by God concerning sin, and righteousness and judgment to come. These spiritual truths are repugnant to carnal men, and the carnal mind cannot receive the things of God. Gospel truth is diametrically opposed to fallen nature; and if I have not a power much stronger than that which lies in moral suasion (persuasion), or in my own explanations and arguments, I have undertaken a task in which I am sure of defeat… Except the Lord endow us with power from on high, our labour must be in vain, and our hopes must end in disappointment.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Food &, Drink	1	servings

INGREDIENTS

500	g	Potatoes; cut into cubes
1	kg	Leeks; cut into 5cm long
		; strips
4		Vaud sausages; (smoked pork, beef
		; or veal sausage)
30	g	Butter
1	md	Onion; chopped
1/4	l	Dry white wine
		Salt; pepper, nutmeg for
		; seasoning
3	tb	Chopped parsley
30	g	Butter
30	g	Flour
		Wine and water

INSTRUCTIONS

FOR THE LEEK SAUCE
1 In a pan cook the onions in a little butter until soft, not brown. Add
the leeks and potatoes. Season with salt, pepper and nutmeg. Add the wine,
cover and simmer for 25 minutes until the potatoes are lightly cooked,
drain and simmer until the sauce thickens, add the cream and mix with the
drained potatoes and leeks.
2 Lay the pre-boiled sausages on top, cover and simmer for a further 3-4
minutes. Serve and sprinkle with chopped parsley.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”