- Allow the butter to foam in a saucepan. Stir in the flour and deglaze the roux with wine, then pour in the stock and the cream. Slowly boil down the sauce on medium heat till it is reduced by half, then season to taste with salt, nutmeg and Cayenne pepper.
- Meanwhile, clean the leeks and cut away the dark green part. Blanch the leeks in boiling salted water for about 4-5 min. Then rinse with cold water. Wrap each leek with 2-3 slices of ham. Cut the cheese into pieces about 3-4 cm long and about 5mm thick.
- Preheat the oven to 200 °C. Spread the cream sauce in the mini cocottes. Cut the wrapped leaks into approx. 4 cm pieces and place them very close to each other in the mini cocottes. Place the cheese sticks between the leek rolls. Put the filled mini cocottes on a baking tray in the middle of a hot oven and gratinate for around 35 mins.
50 g butter
3 tsp flour
100 ml dry white wine
250 ml strong chicken stock
200 ml cream
Salt, nutmeg, Cayenne pepper
Approx. 400 g cooked ham, cut into thin slices
150 g Emmental cheese in one piece