Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Leeks with Egg and Lemon Sauce (Prassa Me Avgolemono)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6-8 leeks salt 225ml/8 fl oz water
1 spring fresh dill 1 tablespoon olive oil 1 tablespoon chopped fresh dill
SALTSA AVGOLEMONO: 350 ml/12 fl oz chicken stock 3 teaspoons cornflour 3 eggs, separated
juice of 1 lemon salt and freshly ground white pepper



1 Cut most of the tops from the leeks, leaving a short section of light green. Trim the roots carefully so that the leeks remain intact. Slit each leek lengthwise and carefully wash between the layers. Place them in a large deep frying pan or saute pan with a lid to fit. Add 1/2 teaspoon of salt, the water, dill sprig and oil. Bring to the boil, partly cover and simmer for 10 minutes. Remove the lid and simmer for a further 10 minutes, until tender. Carefully remove the leeks to a serving dish and keep warm. Discard the dill.
2 FOR THE SALTSA AVGOLEMON: Bring the stock to the boil in a saucepan. Combine the cornflour with a little cold water and gradually stir into the simmering stock to thicken it slightly. Simmer gently.
3 Beat the egg whites in a bowl until stiff. Beat in the egg yolks and most of the lemon juice. Gradually beat in the hot stock and return to the saucepan. Add salt and pepper to taste and more lemon juice if needed to give a tangy flavour. Return to a low heat and stir for 2 minutes to cook the egg-do not allow to boil.
4 Pour the sauce over the leeks, sprinkle with dill and serve.

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