Now don't get me wrong. What I've been preparing in class has been fabulous. And since I bring all my dishes home to Madame, I only eat a small amount. But tonight when I returned home with my feuillete de poireaux et oeufs poche avec sauce Albufera (puff pastry with leeks, poached eggs and Albufera sauce), I couldn't bring myself to eat it. Instead I opted for a simple salad of endives, apple, tomatoes and ham. Ahhh, just what I needed!

The puff pastry dough I made the day before was used in today's recipe. After rolling out the dough two more times, you cut it into fun shapes and watch it rise in the oven. My pastry rose so perfectly that the chef joked that I had added some yeast. Once the pastry comes out of the oven, you fill it with leeks that have been gently cooked in cream and butter. On top of the pastry, you place a very carefully poached egg covered in Albufera sauce - reduced chicken stock, cream, butter and flour. Around the pastry you spoon a little more sauce and garnish it with a veal stock reduction and finely diced red peppers (that have of course been cooked in a little butter).

The pastry is light as air. Hundreds of little crisp sheets melt in your mouth with the rich taste of butter. The leeks are the best part - still a little crunchy and shrouded in thickened cream. The flavors of the dish are outstanding, but I've just had too much rich food lately. Boy can those French make sauces!

Anyone for a salad?

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