| 1 | Trim the leeks: cut off the roots but leave enough so that the leaves remain joined at the base. |
| 2 | Slice them in half lengthwise down to the base but not through it, and rinse them well. |
| 3 | Steam them over boiling water until they are tender when pierced with a knife, about 10 minutes, then set on a towel to cool and drain dry. |
| 4 | Beat the egg on a plate and season with salt and pepper. |
| 5 | Add the parsley and half the tarragon. |
| 6 | Dip the leeks into the egg and slosh them around so that they are well covered, then dip them in flour to coat. |
| 7 | Heat enough oil in a heavy pan to cover the bottom generously. |
| 8 | When it is hot enough to sizzle a drop of water, add the leeks. |
| 9 | Fry them, turning them frequently until they"re nicely browned all over. |
| 10 | Set them on a towel to drain briefly. |
| 11 | Serve with the remaining tarragon sprinkled over the top and a cruet of vinegar on the side. |
| 12 | Deborah madison - prodigy guest chefs cookboo |
