Puree of Leeks. — Trim and wash the required quantity -of
Leeks, put them in boiling salted water, and boil till
tender. Pass the Leeks through a fine hair sieve, put
them hi a saucepan with a lump of butter, l pint of cream,
and 1 teaspoonful each of sugar and flour. Stir over the
fire, and boil till reduced, then thicken it with the beaten
yolks of two eggs. Turn the puree on to a hot dish,
garnish with crohtons of fried bread, and serve.
Leeks — continued.
Stawed Leeks. — (1) Trim off all the green outside of the re-
quired quantity of Leeks; wash them well in hot water,
cut each in two, boil till tender, then drain and press out
the water, ami chop up small. Put a lump of butter in
a saucepan, with 1 teaspoonful of flour✪ Puree of Leeks, 2 or 3 table-spoonfuls
of cream, the Leeks, and a sprinkling of pepper and salt.
Stir over the fire for three or four minutes, then mix with
them the yolks of two eggs, well beaten. When done,
turn the Leeks on to a hot dish, garnish with crofiti ns of
fried hreal, and serve.
(2) Turkish. — Wash about twenty Leeks, and cut off
all hut the white parts, which cut into small pieces ; peel
and mince four moderate-sized onions ; put \ pint of the
best salad-oil into a stewpan, place it over the fire until
boiling, then put in the onions ; when lightly browned, add
the Leeks, together with 1 table spoonful of minced parsley,
season to taste, and pour in 1 pint of hot water. Roil the
Leeks slowly until tender, then remove them from the lire,
and, when cold, serve.
LEGUMES. -This word properly refers to pulse, or
to any plant which bears Legumes (pods). French cooks,
however, have adopted the term as applying to vegetables
generally.
LEICESTER PUDDING. — See Puddings.
LEIGHTON CAKE. -See Cakes.
LEMONS (Fr. Citrons ; Ger. Citronen ; Ital. Limone;
Sp. Limons). — Of all the fruits this earth can produce
there is none of such deep importance in the kitchen as
the Lemon. Citrons, limes, bergamots, oranges, and
others of this perfumed tribe have all their culinary
value, but no successful attempt has ever been made
Fig. 1053. Lemon-plant.
to provide an artificial substitute for the true Lemon
(Citrus Limonum). See Fig. 1053.
The word is of Arabian extract, probably derived from
the Hindustani limbu or limu, indicating an Indian origin.
The plant is supposed to be a native of the forests of
For details respecting Culinary Processes, Utensils, Sauces, < ic., referred to, see under their special heads.
3 q 2
836
THE ENC YCLOPJEPIA OF PRACTICAL COOKERY.
Lemons — continued.
Northern India, and found especially abundant in the
valleys of Kumaon and Sikkim. At the present time
it is planted in the gardens of many sub-tropical countries;
but its cultivation as an article of commerce is chiefly
confined to the Mediterranean coast between Nice and
Genoa, and to Calabria, Sicily, Spain, and Portugal. The
first record of its cultivation in Europe dates from the
end of the fifteenth century. The bulk of the Lemons of
commerce are brought into this country from Sicily, and to
a smaller extent from the Riviera of Genoa, and from
Spain ; they are packed in chests, each fruit being wrapped
up separately in paper. The principal varieties are those
known as Imperial Lemons, Wax Lemons, and Gaeta
Lemons, one being considered about as good as the other.
Page 278 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Puree of Leeks. — Trim and wash the required quantity -of Leeks, put them in boiling salted water, and boil till tender. Pass the Leeks through a fine hair sieve, put them hi a saucepan with a lump of butter, l pint of cream, and 1 teaspoonful each of sugar and flour. Stir over the fire, and boil till reduced, then thicken it with the beaten yolks of two eggs. Turn the puree on to a hot dish, garnish with crohtons of fried bread, and serve.
Leeks — continued.
Stawed Leeks. — (1) Trim off all the green outside of the required quantity of Leeks; wash them well in hot water, cut each in two, boil till tender, then drain and press out the water, ami chop up small. Put a lump of butter in a saucepan, with 1 teaspoonful of flour, 2 or 3 table-spoonfuls of cream, the Leeks, and a sprinkling of pepper and salt. Stir over the fire for three or four minutes, then mix with them the yolks of two eggs, well beaten. When done, turn the Leeks on to a hot dish, garnish with croutons of fried bread, and serve.
(2) Turkish. — Wash about twenty Leeks, and cut off all hut the white parts, which cut into small pieces ; peel and mince four moderate-sized onions ; put \ pint of the best salad-oil into a stewpan, place it over the fire until boiling, then put in the onions ; when lightly browned, add the Leeks, together with 1 table spoonful of minced parsley, season to taste, and pour in 1 pint of hot water. Roil the Leeks slowly until tender, then remove them from the lire, and, when cold, serve.
LEGUMES. -This word properly refers to pulse, or to any plant which bears Legumes (pods). French cooks, however, have adopted the term as applying to vegetables generally.
LEICESTER PUDDING. — See Puddings. LEIGHTON CAKE. -See Cakes.
LEMONS (Fr. Citrons ; Ger. Citronen ; Ital. Limone; Sp. Limons). — Of all the fruits this earth can produce there is none of such deep importance in the kitchen as the Lemon. Citrons, limes, bergamots, oranges, and others of this perfumed tribe have all their culinary value, but no successful attempt has ever been made
Fig. 1053. Lemon-plant.
to provide an artificial substitute for the true Lemon (Citrus Limonum). See Fig. 1053.
The word is of Arabian extract, probably derived from the Hindustani limbu or limu, indicating an Indian origin. The plant is supposed to be a native of the forests of
For details respecting Culinary Processes, Utensils, Sauces, < ic., referred to, see under their special heads.
3 q 2
Lemons — continued.
Northern India, and found especially abundant in the valleys of Kumaon and Sikkim. At the present time it is planted in the gardens of many sub-tropical countries; but its cultivation as an article of commerce is chiefly confined to the Mediterranean coast between Nice and Genoa, and to Calabria, Sicily, Spain, and Portugal. The first record of its cultivation in Europe dates from the end of the fifteenth century. The bulk of the Lemons of commerce are brought into this country from Sicily, and to a smaller extent from the Riviera of Genoa, and from Spain ; they are packed in chests, each fruit being wrapped up separately in paper. The principal varieties are those known as Imperial Lemons, Wax Lemons, and Gaeta Lemons, one being considered about as good as the other.
Records on this page
Puree of LeeksStawed Leeks