4 Large or 8 medium leeks
1 1/4 cup milk
8 fatty strips of bacon
2/3 cup light cream
1 tbsp. mild Irish mustard
3/4 cup grated Irish cheese
salt and pepper to taste
Slice the leeks into fairly large chunks.
Put them into a pan with the milk.
Season and bring to a boil. Reduce
the heat and simmer for 15-20 minutes
or until the leeks are tender. Drain well
(reserving some liquor) turn the leeks
Meanwhile, if using bacon, put into a frying
pan and cook gently to allow the fat to run.
Then turn uo the heat a little and cook for a few
minutes until it crisps up. Remove from the pan
Rinse the pan used for the leeks.
Blend the beaten egg, light cream, and
Irish mustard together and mix it with
the reserved cooking liquor. Return
to the pan and heat gently without boiling,
allowing the sauce to thicken a little. Taste and
adjust the seasoning with salt and pepper.
Sprinkle with grated cheese, if using.
and brown for a few minutes under the