COOKS CORNER
French leeks
What you Need: IOOg bacon 60g butter 150 ml chicken stock (made according to instructions on stock container. 500 g small leeks 2 dessertspoons flour What you Do: 1. Wash the leeks and remove most of the green part. 2. Chop into rounds of about Icm. 3. Chop the bacon into small pieces. 4. Melt the butter in a
frying pan and fry bacon for about two minutes. 5. Add leeks and fry them until soft, but not limp. 6. Sprinkle flour over top, then add stock and stir in. 7. Simmer for about 10 minutes. 8. Serve with meat or fish.
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Press, 5 July 1983, Page 18
Word count
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106COOKS CORNER Press, 5 July 1983, Page 18
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