Recipe - Papet Vaudois

500 g Potatoes; cut into cubes
1 kg Leeks; cut into 5cm long
; strips
4 Vaud sausages; (smoked pork,
beef
; or veal sausage)
30 g Butter
1 md Onion; chopped
One fourth l Dry white wine
Salt; pepper, nutmeg for
; seasoning
3 tablespoon Chopped parsley

FOR THE LEEK SAUCE
30 g Butter
30 g Flour
Wine and water

1 In a pan cook the onions in a little butter until soft, not brown. Add
the leeks and potatoes. Season with salt, pepper and nutmeg. Add the wine,
cover and simmer for 25 minutes until the potatoes are lightly cooked,
drain and simmer until the sauce thickens, add the cream and mix with the
drained potatoes and leeks.

2 Lay the preboiled sausages on top, cover and simmer for a further 34
minutes. Serve and sprinkle with chopped parsley.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.