...a delicious side dish...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dZLSdwyLAGbOVofApPvbf_sqp_s2fhmaOypQK6cohIg-n2MRSxOOGM35yEiWb41RXyaqvSrgUieESzi9UOx5xsSuCI68O6huqiMqGAlFeOoS90yfbWBIT4UnX7dKMA2eDa0DBm4GhKM3/s400/100_9274.jpg)
...first you'll need to braise some leeks POIREAUX BRAISÉS AU BEURRE...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq28ZxOx3jFgxREFbCDf47q9JHuoMQz4eej6T-1vTrnPo2df-ppKaLC3M1KV5isVHVFlau43Ok1mQ-xr5oDFE9vrN6q76uXpDpL5ZYmpge850ZBX3PDxCy5HivuMybkPtpyJoayFnw6W5z/s400/100_9275.jpg)
...and make a Sauce Mornay...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHht7hMyY_YfB4Auk-7an5HqiIPiTXHCxgZh54AsGMjB7aijIUWmGQRLg2z1etq9RuHXIIZf2oXx1LnDSAgDXvZ_anLm86hLjg9y8cBN3goj00DxRF2HflxCs4bOWMbAFVoSaXp5fVW9U/s400/100_9276.jpg)
...sprinkle with 'cheese' we used Daiya...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWUnBHR_i3QFW2cVLqB-iKIQ789AYz1cfKiJtfJP44IXdaR8pApSR7UAwW_SUgozTxpff6YT6MBZ685MRCKJ8mFFTbuLqsRrcaw6GeGihd-qn9WdbtF_nqpp-FlfIMaVL1cTPUUF2pb1a/s400/100_9277.jpg)
...and run under a hot broiler for a few minutes...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDMVNIYmd3jQDtUeygS_iAaB2UpV-hguMlMbKVX6NHM2bYiMcdk88epU2quuYHDrQfP_nNABt3utIHK_kmgkQRaQ5KbbgXj-fOKXRli4fZcQkhgwyfZEeZNFHE-58lefQW2w5w-d_8XBg/s400/100_9281.jpg)
...delicious...we served these with our POULETS GRILLÉS À LA DIABLE
...
Substitutions:
See POIREAUX BRAISÉS AU BEURRE
and Sauce Mornay
for their substitutions...
Recipe here: Mastering the Art of French Cooking
(p. 496)
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