of Leeks and Mushrooms
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
1/2 pound fresh mushrooms, sliced
1 stick unsalted butter
fresh ground black pepper
1 pint heavy cream
Dash of salt
Dash of nutmeg
leeks, carefully rinsing the sand between the layers.
the green stalks and slice into short strips.
the leeks and mushrooms in butter until tender, about
5 minutes, and season well with pepper.
individual 6 oz. custard cups.
the sautéed vegetables into the molds.
together the cream and eggs until well blended.
with salt and nutmeg.
into the molds, filling to the top.
cups in a shallow pan of hot water and bake until
custard is set, about 45 minutes.
and serve immediately.
4 - 6