9 leeks 2 cups of chicken stock 6 tablespoons of butter 6 tablespoons of flour 1/2 teaspoon of salt 1/8 teaspoon of freshly ground black pepper 1/2 cup of heavy cream Freshly grated horseradish to taste 1 (9 inch) pie shell, baked 1/2 lb. pork sausages, fully cooked and drained 1 (8 inch) round of pastry, baked
Trim the roots and green leaves from the leeks. Split lengthwise, wash carefully and cut into julienne strips. Cook the leeks in the chicken stock until just tender but not mushy, about 15 minutes. Drain and reserve the liquid. Melt the butter, blend in the flour, salt and pepper. Add 2 cups of the reserved liquid slowly, while stirring. Bring to a boil, cover and then cook over hot water, stirring occasionally, for 30 minutes. Preheat oven to 375ºF. Add the heavy cream and leeks to the sauce and reheat. Season with horseradish to taste and place in the baked pie shell. Arrange the sausages like spokes of a wheel over the sauce mixture and place the pastry round on top. Reheat the pie in the oven for 10 minutes. Serves immediately. Makes 6-8 slices.
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