This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
For Chopped parsley see No. 123.
Slice them and wipe off all the adhering moisture, then chop them up fine. spread them on a tin sheet covered with a sheet of paper, dry in the air and keep them in a cool place till needed.
Cut them in two, suppress the end stalk, and slice them perpendicularly, then cut them horizontally into squares more or less large; they may afterward be chopped up so as to loosen them, and have them finer; wash them in cold water, drain on a cloth to extract all the liquid; proceed the same for shallots, without cutting them in two and put them on a plate in a cool place.
If they are already cooked, drain them well, slice, then chop them up; if raw, peel off the skin, wash them nicely, cut in squares, then chop; use them immediately.
Use only the thin end of the tongue, slice, chop and lay it on a tin sheet covered with a sheet of paper, expose them to a draught to dry, chop once more until very fine, then pass them through a sieve, and keep in a cool place till needed.
Take out the red part found inside of a boiled lobster, wash it nicely, changing the water frequently, dry it in the air, then chop it up very fine to pass through a sieve (Fig. 96); spread it on a tin sheet over a sheet of paper, dry it in the air. and keep it for use in a cool place.