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Serves 4
Ingredients
A third of a medium sliced loaf
1lb Stilton cheese grated
2lbs leeks
4 eggs
1/2 pint whipping cream
1/2 pint milk
1/4lb butter
salt and pepper
Method
Butter an 8in x 4in ovenproof dish. Preheat oven to 400F. Trim
and wash the leeks then steam until tender.
Butter the bread, remove the crusts and cut each slice into
four triangles. Cut the cooled leeks into 1in pieces, place
a layer of bread into the bottom of your dish, then sprinkle
with a third of the Stilton and half of the leeks.
Add another layer of bread together with another third of the
cheese and the remaining leeks. Arrange remaining triangles
of bread so they are overlapping slightly and sprinkle with
remaining cheese. Beat the eggs together with the cream, milk
and salt and pepper to taste. Pour the egg mixture into the
dish (slowly, down the sides). Place in a bain-marie and bake
in the oven for 45 minutes to an hour until the top is golden
and the egg custard has set.
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