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4 1/2 lbs leek
3 tsp salt
1 garlic clove
5 1/4 oz butter
3 1/2 oz bread crumbs
salt
white pepper
4 1/4 oz sour cream
2 egg yolks
3 1/2 oz gouda cheese
1. Preheat the oven to 425 degrees F. Cut the white from the leek into finger long strips.
2. Cook the leek strips in 3 quarts of salt water (3 tsp salt) to a rolling boil and let drip.
3. Rub out a heat resistant pan with half of the garlic clove and grease with 2 tbs butter.
4. Toast the bread crumbs golden brown in a pan on low heat with half of the remaining butter.
5. Layer the leek and bread crumbs into the pan, salt and pepper each layer, topping it off with leek.
6. Mix the cream and egg yolks and pour over it, cover with the grated cheese.
7. Distribute the rest of the butter into small pats on top of it and toast for 20 minutes on the middle rack of the oven.
3 tsp salt
1 garlic clove
5 1/4 oz butter
3 1/2 oz bread crumbs
salt
white pepper
4 1/4 oz sour cream
2 egg yolks
3 1/2 oz gouda cheese
1. Preheat the oven to 425 degrees F. Cut the white from the leek into finger long strips.
2. Cook the leek strips in 3 quarts of salt water (3 tsp salt) to a rolling boil and let drip.
3. Rub out a heat resistant pan with half of the garlic clove and grease with 2 tbs butter.
4. Toast the bread crumbs golden brown in a pan on low heat with half of the remaining butter.
5. Layer the leek and bread crumbs into the pan, salt and pepper each layer, topping it off with leek.
6. Mix the cream and egg yolks and pour over it, cover with the grated cheese.
7. Distribute the rest of the butter into small pats on top of it and toast for 20 minutes on the middle rack of the oven.