Flemish Leeks Recipe

Instructions

1. Rub 1/2 pound of fresh butter into 1 pound of flour; add 1/2 teaspoon of salt, the yolks of 2 eggs, and 3/4 pint of water.
2. Mix thoroughly.
3. Divide this pastry into four parts, and roll these out into rounds about six inches in diameter.
4. Have ready 1 dozen leeks prepared as follows: Wash them in two or three waters, trim off the root and the outer leaves, strew 1 tablespoon of salt, 1 teaspoon of pepper, and 1/2 grated nutmeg over them, and pour over them 1/2 pint of cream.
5. Let them soak for half an hour.
6. Put the rounds of pastry on a baking-dish; fill each one with the leeks, draw up the sides to the centre, fasten them securely together, and bake in a good oven.
7. Time to bake, half an hour.

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