Ingredients:

• LEEKS (WHITE ONLY)12 oz
• PARSLEY 1/2 bunch
• HAM 12 oz
• FLOUR A.P. 8 oz
• BUTTER 6 oz
• CHICKEN STOCK 2 1/2 gal.
• WILD RICE 2 1/2 lb
• HEAVY CREAM 1 1/2 qts
• DRY SHERRY 10 oz
• SALT To Taste
• WHITE PEPPER To Taste

Instructions and Comments:

1. Wash hands.
2. Mise en place.
3. Mince parsley with a chefs knife, set aside for a garnish.
4. Mince leeks and ham with a chefs knife, put in a stainless steel bowl.
5. Heat butter (sweat) and add leeks and ham, do this in a large saute pan on the six burner stove, Mix well.
6. Add flour to mixture cook until it is smooth and both fat and flour are equal.
7. Put mixture and chicken stock in the turnion kettle.
8. Add pre cooked rice to mixture.
9. Add cream, sherry, and parsley to the mixture, then simmer until hot.
10. Season to taste.
Chef Mark's Note: This is a batch recipe for commercial service, should serve about 50 people