Recipe - Creme Renversee Au Caramel (Caramel Custard)

4 Leeks; whit only
1 md Onion
2 ounce Sweet butter
5 md Potatoes
1 qt Water; or chicken stock
1 tablespoon Salt
2 cup Milk
2 cup Medium apples; cream
1 cup Heavy cream
Chives; optional

* Chef Louis Diat (18851957)

CREME VICHYSSOISE Finely slice the white part of the leeks and the onion
and brown very lightly in sweet butter, then add the potatoes, also cut or sliced up
finely. Add water or broth and salt. Boil 35 to 40 minutes. Crush and rub
through a fine strainer. Return to heat and add 2 cups of milk and 2 cups
of medium cream. Season to taste and bring to a boil. Cool and then rub
again through a fine strainer. When soup is cold, add the heavy cream.
Chill thoroughly before serving. Finely chopped chives may be added.

from the loving heart of Molly

Recipe by: Chef Louis Diat (18851957) *

Posted to TNT Prodigy's Recipe Exchange Newsletter by
mollywalsh@juno.com (Molly Walsh) on Oct 19, 1997