POIREAUX À LA PROVENÇALE
3 lb leeks, ½ lb tomatoes, 1 dozen black
olives, 2 tablespoons olive oil, juice of
1 lemon, 1 dessertspoon finely
chopped lemon peel.
Chop the cleaned leeks into half-
inch lengths. Into a shallow
heatproof dish put the oil and
when it is warm, but not smoking,
put in the leeks, add a little salt
and pepper, cover the pan and
simmer for 10 minutes. Add the
tomatoes cut in halves, the stoned
olives, the lemon juice and the
chopped lemon peel and cook
slowly for another 10 minutes.
Serve in the dish in which it has
been cooked.