Leek and cheese envelope (MoF): Difference between revisions
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|title=Leek and cheese envelope (MoF) | |title=Leek and cheese envelope (MoF) a cheese recipe | ||
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|keywords=Leek and cheese envelope (MoF) Cheese recipes | |keywords=Leek and cheese envelope (MoF) Cheese recipes | ||
|description=UK Minisrty of Food: "Housekeeping's most important secret nowadays is to know how to make best use of the foods available | |description=UK Minisrty of Food: "Housekeeping's most important secret nowadays is to know how to make best use of the foods available | ||
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|DatePublished=20th January 2013 | |||
|Author=Chef | |||
|ImageComment = Ministry of Food Cookery calendar - 1951 | |ImageComment = Ministry of Food Cookery calendar - 1951 | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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"Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." '''Ministry of food | "Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." '''Ministry of food Cookery Calendar - April..May 1951''' | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 lb [[leeks]] | | 1 lb [[leeks]] | ||
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| 1 oz [[flour]] | | 1 oz [[flour]] | ||
| ¼ pint [[milk]] | | ¼ pint [[milk]] | ||
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===Method=== | ===Method=== | ||
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==See also== | ==See also== | ||
* [[Cheese sauce]] | * [[Cheese sauce]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cheese recipes]] | [[Category:Cheese recipes]] | ||
Revision as of 14:37, 13 April 2015
| Leek and cheese envelope (MoF) | |
|---|---|
 |
| Ministry of Food Cookery calendar - 1951 | |
| Servings: | Serves 4 |
| Ready in: | 45 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
"Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." Ministry of food Cookery Calendar - April..May 1951
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 lb leeks
- 3 oz cheese, grated
- Rough puff pastry using 3 oz flour, 3 oz fat
- Sauce
- 1 oz margarine
- 1 oz flour
- ¼ pint milk
Method
- Cut the leeks in half lenghtwise, then in half again and wash very thoroughly.
- Cook in boiling salted water for 10 minutes. Drain well.
- Make the sauce, add the leeks and all but 1 tablespoon of the cheese; set aside to cool.
- Roll out the pastry into a 10" square and spread the leek mixture over the centre
- Damp the edges of the pastry and close together to form an envelope
- Brush the top with milk, sprinkle with the remaining cheese and bake in a hot oven (220° C - 425° F - Gas 7) for 25-30 minutes
See also
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