Ingredients :
• 500 grams (approx 1 ½ pounds) small leeks
• 1 lemon
• ½ of an Epoisses cheese
• 70 grams (approx ¼ pound) butter
• Salt and white pepper
Comments:
Our suggestion for the ideal wine is a Gevrey Chambertin.
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Melted Epoisses over leeks
Preparation:
• Wash the leeks and take off the outside edges. Take a frying pan, put in half the butter.
• Add 5cl of water, pour in the lemon juice (it needs squeezing first) and finally put in the leeks.
• Allow to cook for 15 to 20 minutes under a slow flame with the cover on the pan.
• Mix the Epoisses with a fork while adding the rest of the butter.
• Spread this mixture over the leeks and add salt and pepper.
The right place to buy Epoisses cheese:
© www.fromages.com
Used by Cooking2000 with Fromages.com's permission
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