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Recipe for :

Royale of Leeks and Mushrooms

This recipe was sent to me by Shirley Cline.

Shirley 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!

Although 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.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

Ingredients

2 large leeks
1/2 pound fresh mushrooms, sliced
1 stick unsalted butter
fresh ground black pepper
1 pint heavy cream
7 eggs
Dash of salt
Dash of nutmeg

Method
  • Preheat oven to 300ºF.
  • Wash leeks, carefully rinsing the sand between the layers.
  • Discard the green stalks and slice into short strips.
  • Sauté the leeks and mushrooms in butter until tender, about 5 minutes, and season well with pepper.
  • Butter individual 6 oz. custard cups.
  • Put the sautéed vegetables into the molds.
  • Whisk together the cream and eggs until well blended.
  • Season with salt and nutmeg.
  • Pour into the molds, filling to the top.
  • Set cups in a shallow pan of hot water and bake until custard is set, about 45 minutes.
  • Unmold and serve immediately.

Serves 4 - 6

Shirley Cline

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