Recipe - Leeks With Celery

1 Head of celery
4 Leeks

FOR SAUCE
One half teaspoon Ground pepper
One fourth cup Vegetable stock
2 cup Celery stock
1 teaspoon Honey

Put pieces of celery in water, bring to boil, then simmer for 15 minutes.
Drain and reserve celery. In a fresh saucepan, cook the heads and tender
parts of leeks until One fourth of the water has boiled away.

For the sauce, combine pepper, stock and honey, and add to strained celery
stock. Bring to boil and simmer for 25 minutes to reduce. Put the cooked
leeks into a new saucepan and pour the sauce over them. Heat the sauce with
the leeks and serve.

The celery stalks may be added, if you wish.

Source The Roman Cookery of Apicius

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini