Chapter VII · Elementary Preparations · No. 185
185—Chopped Onion
Cut the onion finely, like the shallots, but if it is to be minced with a view to making it even finer, it should be freed of its pungent juice, which would cause it to blacken with exposure to the air.
To accomplish this, put the onion in the corner of a towel, pour plenty of cold water over it, and twist the towel in order to express the water. By this means the onion remains quite white.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 185, p. 76. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →