The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

CHIVES, or Cives

a plant of the onion family, cultivated principally for its leaves, which grow in thick tufts resembling grass in appearance but hollow like onion leaves. It is a good substitute for onions, especially in soups and stews.

added by the pass

Recipes that use chives

108 dishes across the Historical Foodie library call for chives.

The Epicurean · 105

No. 1012 Crawfish with Cream Ecrevisses a la Creme
No. 1015 Edible Snails a la Bourguignonne Escargots a la Bourguignonne
No. 1017 Frogs' Legs a la d'Antin Cuisses de Grenouilles a la d'Antin
No. 1031 Lobster a la Duglere Homard a la Duglere
No. 1035 Lobster a la Lawrence and Maryland Homard a la Lawrence et a la Maryland
No. 1072 Oysters with Fine Herbs Huitres aux Fines Herbes
No. 1115 Blackfish a la Sanford Blackfish a la Sanford
No. 1125 Buffalo Fish a la Bavaroise Buffalo Fish a la Bavaroise
No. 1151 Eels, Fried with Butter and Fine Herbs Anguilles Frites au Beurre et aux Fines Herbs
No. 1166 Finnan Haddies, Broiled Maitre d'Hotel and Baked with Cream Aiglefin Fume Grille, Maitre d'Hotel et a la Creme au Gratin
No. 12 To Braize or Poeler, Smother or Sauter Pour Braiser, Poeler, Etuver ou Sauter
No. 123 Parsley Bouquet, in Branches, Fried or Chopped Persil en Bouquet, en Branches, Frit ou Hache
No. 1235 Red Snapper a la Mobile (red Snapper a la Mobile
No. 1308 Weakfish a la Brighton Weakfish a la Brighton
No. 1353 Sirloin of Beef a la Perrin Contrefilet de Boeuf a la Perrin
No. 1413 Noisettes of Tenderloin of Beef a la Fleurette Noisettes de Filet de Boeuf a la Fleurette
No. 1469 Tongue, Italian, Baked Langue a l'Italienne au Gratin
No. 1480 Brains a la Chassaigne Cervelles a la Chassaigne
No. 1489 Breast of Veal au Gastronome Poitrine de Veau au Gastronome
No. 151 Small Puff Patties Petits Pates Feuilletes
No. 1521 Kernel of Veal with Thickened Gravy Noix de Veau au jus lie
No. 1533 Calf's Liver with Fine Herbs-Fried Foie de Veau Saute aux Fines Herbes
No. 1572 Sweetbread Fritters, Cream Sauce Beignets de Ris de Veau, Sauce Crème
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1776 Pork Cutlets a l'Aurora Cotelettes de Porc a l'Aurore
No. 1885 Chickens a la d'Antin—Sauted Poulets Sautes a la d'Antin
No. 1898 Chickens a la Portugaise—Sauted Poulets Sautes a la Portugaise
No. 1928 Ducks' Paupiettes with Risot Paupiettes de Canards au Risot
No. 1937 Duckling a la Rouennaise Caneton a la Rouennaise
No. 1994 Pullet with Mussels or Oysters Poularde aux Moules ou aux Huitres
No. 2009 Squabs a la Flourens Pigeonneaux a la Flourens
No. 2022 Squabs a la Vestal Pigeonneaux a la Vestale
No. 2069 Teal Ducks a la Pontchartrain, Breasts Filets de Canards Sauvages, Sarcelles a la Pontchartrain
No. 2155 Snipe-English-a la Waleski Becassines Anglaises a la Waleski
No. 2160 Snipe Stuffed, Bordelaise Becassines Farcies, Bordelaise
No. 2198 Woodcocks a la Cavour Becasses a la Cavour
No. 2246 Crepine of Pigeons, Poivrade Sauce with Truffle Essence Crepine de Pigeons, Sauce Poivrade a l'Essence de Truffes
No. 2257 Chicken Cutlets a la Adolphe Hardy Cotelettes de Poulet a la Adolphe Hardy
No. 2265 Cutlets of Squabs a la Lauriston Cotelettes de Pigeonneaux a la Lauriston
No. 2301 Venison Hash, American Style and with Poached Eggs Hachis de Chevreuil a l'Americaine et aux Oeufs Poches
No. 2356 Shells of Squabs Baked Coquilles de Pigeonneaux Gratinees
No. 2390 Tourte of Palate of Beef, Parisian Style Tourte de Palais de Boeuf a la Parisienne
No. 2400 Salt Codfish Vol-au-Vent-Large Gros Vol-au-vent de Morue Salee
No. 2425 Ballotines of Lamb Cupola Shaped Ballotines d'Agneau en Forme de Coupole
No. 2556 Game Pie Dressed a la Lesage Pate de Gibier Dresse a la Lesage

365 Dishes of All Nations · 2

Egyptian Salad Egyptian
Hungarian Stewed Pigeons Hungarian

Cooking in Old Créole Days · 1

Art and Science of Salad Making

… and 60 more recipes use chives.