Leeks in Cream Sauce

Serves 4-6

Ingredients:

4 Large or 8 medium leeks

1 1/4 cup milk

8 fatty strips of bacon

1 egg

2/3 cup light cream 

1 tbsp. mild Irish mustard

3/4 cup grated Irish cheese  

salt and pepper to taste 

Directions:

    

    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 

    into a buttered shallow baking dish.

    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

    with a slotted spoon and sprinkle the bacon over the leeks

    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.

    Pour the sauce over the leeks and bacon.

    Sprinkle with grated cheese, if using. 

    and brown for a few minutes under the 

    hot broiler.