500 grams (approx 1 ½ pounds)
of small leeks
½ of an Epoisses
70 grams (approx ¼ pound)
Salt and white pepper
Wash leeks and take off the outside leaves.
Take a frying pan, put in half of the butter.
Add 5cl of water, pour in the lemon juice (it needs squeezing first)
and finally put in the leeks.
Allow to cook for 15 to 20 minutes under a slow flame with the cover on the pan.
Mix Epoisses with a fork adding the rest of the butter. Spread this mixture over the leeks and add salt and pepper.