2-3 leeks
2 tablespoons butter
2 tablespoons flour
Milk
Salt and pepper


Wash leeks and remove roots and some of the green ends. Cut into slices about 2-3 inches long. Cook in boiling, salted water till soft but firm. Drain and place in serving bowl.

While cooking, make white sauce by melting two tablespoons of butter in a saucepan over moderate heat. Stir in one and a half to two tablespoons of white flour and stir briskly over the heat till it thickens, adding up to one cup of milk slowly and stirring continuously with a whisk or wooden spoon so that no lumps form. Add milk, stirring until the sauce begins to boil. Add salt and pepper to taste. Remove from heat and pour over leeks. Keep warm till ready to serve.