Recipe - Mousse De Poireaux

3 pound Whole; young leeks
6 tablespoon Butter
Salt & freshly ground pepper
1 cup Heavy cream

Remove most of the green stalks from the leeks, leaving only a hint of
green near the white portion, if it is tender. Cut lengthwise into fourths
and wash very well, removing any grit that may be trapped between the
rings. Dry well with paper towels. Chop to a medium dice. Over medium heat,
melt 4 tbs. of butter in a skillet. When butter has completely melted & the
foam begins to subside, add the chopped leek. Cook 30 minutes or until soft
but not browned, stirring frequently. Add salt & pepper to taste. Transfer
leeks to a food processor fitted with a steel blade. Process 4 minutes.
With motor running, add cream through the feed tube & process 1 more
minute. Heat remaining 2 tbs. butter in small pan & after it melts &
lightly browns, pour into processor. Mix well. Adjust salt & pepper. Keep
warm until serving.

PETIT CAFE

N.E. 55TH STREET, SEATTLE.

SERVE WITH POULET A LA MOUTARDE.

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.