A guide to modern cookery

arises. When cutting it up, flatten the rind inside uppermost on the table, and, with a very sharp and flexible knife, remove all the white; then slice the remaining peel (which constitutes what is called _zest_) into strips about one inch wide, and cut these laterally in fine _julienne-fashion_. Scald the resulting bits for five minutes, cool them, drain them carefully, and put them aside until wanted. Sometimes, instead of cutting _julienne-fashion_, the _zest_ may be finely chopped, but the rest of the process remains the same. Lemons are channelled by means of a little knife, or a special instrument for the purpose, which excises parallel ribbons from the surface of the rind and lays the white bare. A lemon channelled in this way is cut in two, lengthwise with the core; its two extremities are removed, and the two halves are cut laterally into thin, regular slices to look like serrated half-discs. The lemon may also be cut at right angles to the core. Fried fish, oysters, and certain game are generally garnished with lemon slices fashioned according to the taste of the cook; but the simplest, and perhaps the best, way is to cut the lemon through the centre, after having trimmed the two ends quite straight, and then to remove the rind roughly from the edge. For whatever purpose the lemon be intended, it should be, as far as possible, only prepared at the last moment. If it must be prepared beforehand, it would be well to keep it in a bowl of fresh water. 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