Cooking Instructions:

1. Trim the leeks, slit them from top to bottom and rinse very well under cold water to remove any dirt.
2. Place the leek in a large saucepan so they lie flat on the base, cover with water and add a littlesalt. Bring to a boil, cover and gently simmer for 4-5 minutes until just tender.
3. Carefully remove the leek using a slooted spoon, drain well and arrange in a shallow serving dish. Reserve a scant 1 cup of the cooking liquid.
4. Blend the cornstarch with the cooled cooking liquid and place in a small saucepan. Bring to a boil, stirring all the time, and cook over low heat until the sauce thickens slightly. Stir in the sugar and then remove the saucepan from the heat and allow to cool slightly.
5. Beat the egg yolk thoroughly with the lemon juice and stir gradully into the cooled sauce. Cook over low heat, stirring all the time, until the sauce is fairly thick. Be careful not to overheat the sauce or it may curdle. As soon as the sauce has thickened remove the pan from the heat and continue stirring for a minutes. Taste and add salt or sugar as necessary. Cool slightly.
6. Stir the cooled sauce with a wooden spoon. Pour the sauce over leeks and then cover and chill well for at least 2 hour before serving.

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