The fleshy stem may be
bleached by banking it with earth, and when this is done, the flavor
becomes more mild and the texture more tender than in the onion bulb.
Like shallots, leeks are used to flavor stews, soups, and similar foods.
46. CHIVES.--The member of the onion family known as chives is a small
plant whose roots remain in the ground for many years and produce year
after year dense tufts of slender, hollow leaves. These leaves grow to a
height of about 6 or 8 inches and resemble the tops of onions except
that they are much smaller. Chives, which have a more delicate flavor
than onions, are much used for flavoring soup, stews, salads, meats, and
other vegetables and as a garnish for salads. When used for any of these
purposes, they are cut into tiny pieces.
PREPARATION OF ONIONS
47. ONIONS FOR FLAVORING.--When only the flavor of onions is desired in
a salad or a cooked dish of some sort, such as a dressing for fowl,
hash, or any similar combination of food ingredients, the onion should
be added in the form of juice and pulp rather than in pieces. Then it
will not be possible to observe the onion when it is mixed with the food
nor to come across small pieces of it when the food is eaten. To prepare
an onion in this way, peel it, cut off a crosswise slice, and then grate
the onion on a grater over a shallow dish. Add the juice and pulp thus
obtained to any food that calls for onion as a flavoring.
48. ONIONS FOR THE TABLE.--When onions are to be used as a vegetable for
the table, they require cooking, but first of all they must be peeled.
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