Leeks and Onions
			Redaction by THL Dagonell

Original Recipe: (from "The Goodman of Paris", pg. 253)
Porray or Greens
And first you pick over, wash, slice and blanch the leeks, to wit in summer
when they be young; but in winter when the aforesaid leeks be older and harder,
it behoves you to parboil them, instead of blanching them, and if it be a fish
day, after what has been said, you must put them in a pot of hot water and so
boil them, and also boil sliced onions and then fry the onions, and afterwards
fry the leeks with the onions that have been fried already; then put all to 
cook in a pot of cow's milk if it be out of Lent and on a fish day; and if it
be in Lent one puts milk of almonds therein.  And if it be a meat day, when
these summer leeks be blanched, or the winter leeks parboiled as aforesaid, do
you set them to cook in a pot of sewe of salt meat or pork, with some bacon

1 bunch leeks
1 large onion
2 tablespoons olive oil
1/4 cup almonds
2 cups water

Put a pot of water on to boil.  Dice leeks and onion.  Boil leeks and onion
until they soften.  Drain.  Put almonds and water in a blender and puree.
Normally, when I make almond milk this way, I strain the almond bits out of
the juice.  However, this time wasn't trying to make a soup, but a vegetable
side dish with a sauce, so I didn't strain the liquid.  Put the almond milk on 
to boil, stirring constantly to prevent scorching, until it thickens up to a 
sauce. Take off heat and let cool.  Fry leeks and onions in olive oil until the
onions turn transparent. Pour the sauce over the vegetables and stir together.
Serve warm as a vegetable side dish.