1 bunch leeks
1 cup broth
milk
Discard all green parts, and wash very well.
Boil in water for 10 minutes (beginning to count after boiling
resumes).
Divide each leek lengthwise in half.
Place them in a pan with broth and cook for 10 more minutes. If
more liquid is necessary, add milk.
Place in serving dish and cover with Bechamel Sauce or Mornay
Sauce.