are nearly cold drain most of the
water away, leaving enough to
cover them. Stir some of this water
into a teaspoon of cornflour, add to
the leeks and stir until the sauce
thickens a little. Squeeze in the
juice of a lemon, stirring all the
time, and add a tablespoon of olive
oil. Let the leeks get cold in the
sauce, which should be slightly
gelatinous and shiny.
Serve as it is.SALADE DE HARICOTS BLANCS SECS
Cold boiled haricot beans,
drained and mixed while still warm
with oil and vinegar, chopped raw