[184[!-- TN: original reads "84" --]—BREAD-CRUMBS]
Thoroughly rub, in a closed towel, some stale bread-crumb previously well broken up. Pass it through a fine sieve or colander, according as to whether it is required very fine or not, and put it aside in a convenient receptacle.
[76]
][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.
[186—TURNED OR STONED OLIVES]
There are special instruments for stoning olives, but, failing these, cut the fruit spirally from the stone with the point of a small knife.
Keep the olives in slightly salted water.
[187—PARSLEY]
Chopped Parsley.—If parsley be properly chopped, no juice should be produced. If, on the contrary, the operation be performed badly, it amounts to a process of pounding which, perforce, expresses the juice.