180—Shallots

Chopped Shallots.—Clean the shallots, and, by means of a very sharp knife, cut them lengthwise into thin slices; let these cling together by not allowing the knife to cut quite through them, and, this done, turn them half round and proceed in the same way at right angles to the other cuts.

Finally, cut them laterally, and this will be found to produce very fine and regular, small cubes.

Ciseled Shallots.—The name “ciseled shallots” is often erroneously given to those shallots resulting from the above process.

But ciseled shallots are merely laterally sliced, the result of which operation is a series of thin, regular discs. Ciseled or chopped shallots should, when possible, only be prepared when required; if, however, they must be treated in advance, they should be kept somewhere in the cool until wanted.