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1
Preheat oven to 400 degrees.
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2
Cut the sole into one-inch cubes and chill well.
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3
You will need 12 large outer leaves of leeks, the larger the better.
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4
Remove the leaves from the leeks and rinse thoroughly.
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5
Drop the leaves into a kettle of boiling water and add salt to taste.
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6
Let simmer two minutes and drain.
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7
Run cold water over the leaves until well chilled.
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8
Drain.
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9
Pat dry on clean toweling.
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10
Put the sole into the container of a food processor or blender.
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11
Start blending.
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12
Add the egg yolks while blending.
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13
Gradually add the cream, nutmeg, Tabasco sauce, salt and pepper to taste.
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14
Open up the leek leaves and arrange them on a flat surface.
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15
Neatly trim off the top and bottom of each leek to make a rectangle about nine inches long.
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16
Add a mound of the mousse mixture (about three tablespoons) near the base of each leek leaf.
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17
Roll up each to enclose the mousse neatly and compactly.
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18
Butter a metal baking dish (a dish that measures about 14 inches by 8 inches) and arrange the rolls, seam side down, on the dish.
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19
Dot the rolls with any remaining butter.
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20
Pour the fish broth over all.
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21
Cover closely with aluminum foil and bring to the boil on top of the stove.
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22
Place in the oven and bake 15 minutes.
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23
Transfer the stuffed leeks to a serving dish.
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24
Spoon the butter sauce over and sprinkle with black pepper.
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25
Serve hot.
