Poireau. Lauch.

No. 780. - The Leek is a hardy biennial plant of the Onion family. It is, however, without a proper bulb, having, in the place of this a cylindrical body of succulent leaves, which are eatable. The small bulb is oblong and tunicated, the lower blanched portion being the part eaten. By some people it is preferred to the onion, when young. It is used principally for flavoring and as an ingredient in soups.

Culture

No. 781. - Dig the trenches eight inches deep and make the soil, at the bottom, rich and fine. Sow the seeds early in spring and cover them lightly with earth. Thin them to six inches apart, and when the plants are twelve inches high gather the leaves together and fill the trench so as to blanch the lower part of the plants. Store them in the cellar or out of doors (as you would celery), before severe weather commences.

London Flag

No. 782. - This variety is more generally cultivated in this country than in any other. It is hardy and of good quality.

Little Montagne

No. 783. - This is one of the smallest of the Leek species. The stems are short and slender.

Proliferous Leek

No. 784. - This is a vigorous variety of the common Leek. The bulb will remain sound several weeks after they have ripened.

Yellow Poiton

No. 785. - The blanched portion of the stem is of a yellowish white color, and is more tender than that of any other variety, and of a remarkably large size.

Large Rouen

No. 786. - The stem is rather short, with very thick dark green leaves. It is considered one of the good kinds.

Soup Puree Of Leeks, Viennoise

No. 787. - Slice fine the white part of one dozen good sized Leeks, and put them into a saucepan, with a piece of butter. Fry them lightly (not long enough to get browned), and then add one or two quarts of broth. When they are well cooked add three quarts of thickened chicken or veal broth. Season with salt, pepper, nutmeg, and a pinch of sugar, and add a faggot of parsley garnished. Let it cook slowly for twenty-five minutes. Then take out the faggot, skim off the grease, rub the soup through a fine sieve, and put it back in the saucepan to keep warm. Before serving add one pint of cream, in which dilute the yolks of eight raw eggs and a piece of butter. Stir it until the butter is melted. Then add some fine chopped chives, and serve it with fried bread crumbs separately.