The Democrat. (Scotland Neck, Halifax Co., N.C.) 1884-1896, 1885-03-05
FRENCH COOKS.
Their Long Apprenticeship Cooks
and Cooking i'm General.

OVo
Their Long Apprentice cShip - Cooks
and Cooking in General.
The present race of cooks produced by
the French through the wealth and at
tention they bestow en- the kitchen are
generally regarded, says the Cleveland
Ledger, to be without equal and in con-
sequence the great culinary establish
ments OF nearly all nations are presided
over by representatives of that country.
Efforts to surpass Or at least duplicate
their work have been without avail, and
it is fact generally conceded, that they
have but few successful rivals. One of
the noted men of this class who re-
ceived his training in Paris, is Mr..
Adolph Pillault, who recently took up
his residence in this city. He had trav-
cled extensively both in this country and
in Europe, and came to Cleveland to act
as steward for the Excelsior club. ITO
be regarded as thoroughly competent
cook in Paris,'' said Mr.. Pillault yester-
day, lone must serve an apprenticeship
of at least ten years. There is no lack
of opportunity, as nearly all the large
clubs and hotels in that city make ar
rangements for the training of pupils in
the art. They are of both sexes, and usual
ly serve as ass stants. The candidates are in
charge OF the head cook, who gives prac-
tical lessons several times daily, and
they are also called upon to prepare
their own food They study for three
years the making of pastry, two are de-
voted to bonbons, and the remaining five
years are spent in learning the mysteries
Of nf g
good head cook in large establishment
ranges from 5000 to $4,000 francs. Ar
exception is made by the Grand hotel
which paid Alexander Chucset. under
whom l served, $4,000 francs. GOOD
second cooks command from 2,GOO te
5000 francs. In private families the
salaries paid varies greatly, according te
the proficiency Of. the cook" Wher
asked why men, were preferable to womer
Mr.. Pillault replied that cooking was
work of art in which women, for some
reason, never equaled men. They made
excellent second cooks, but In every
wealthy family The head cook is male
In speaking of his brethren in this city
Pillault stated that with few exception:
Cleveland had no cooks, ana should any
of them apply in New York for situa
ton they would be relegated to very
inferior position. American cooking, HI
said, has some very commendable points
but receives no encouragement from thu
people, who appear to have no regare
for the kitchen.
England produces no cooks, ane
those of Germany, while they ex
Gel in :. their own branches, gen
orally learn the art of cooking il
France The cooks in the courts o
England, Austria, Spain, Belgium ane
Italy are nearly all French, and the SAM
might be said of other nations. TIL
Emperor of Germany employs a Frencl
cook, Urbain Dubois, at a salary of 10,
900 marks per year. Dubois is the au
thor of book of recipes which has re
ceived considerable attention. Th'
noble families of Europe usually emplo
from three to five cooks, while the foot
for the Emperor of Germany is prepared
by twelve. The great fault of the cook
of this country is that after havin!
served in the kitchen for three or fou
months they consider themselves full
equipped with knowledge pertaining t
all branches of the art. The American
excel in the preparation of oysters fo
the table. The bivalves have no
achieved very great prominence as al
article of European diet, probably o.
account of their great cost. The great
est gourmands of Europe in their orde
, are the French, English, Italians, ant
Germans. The French live for eating
while the people of this country seen
bent en- amassing wealth. When asket
hox 6r10l< h
cooked, Mr.. Pillault responded tha
there were at least fifty different style
in which fowl of that kint
could be prepared for the table. In hi
estimation the best way to prepare
turkey was by stuffing it with truff1e
and then roasting. The finest repas
that could be served for twenty persons
he thought, should be modelled after on
served at the Palace of the Tui!eries
December %. 1867. The cost in thi
country would be from $40 to $15 pc
plate. The bill of fare was as follows
Consomme rImperatrice, barley cream.
Rhine salmon Geneuse style.
Turbot, la Hollandaise with Rhine wine
Supreme de Poulet lioine
Venison fiIet au chasseul
With Chateau Yquem.
7 Quail cotlet la Rothschild.
Aloyau de Boeuf, a la Normande.
Dindonneau Braize "a pimperiale with clare
Chateau Lafitte.
Roast pheasants with cresson,
Garcelle Poti la groseille.
Truf1es salads du Piedmont with champagne
ENTREMETS
Asparagus, salsif friet, etc.
Pudding la Cuberland.
Croute aux ananas.
Gelee Panachee.
DESSERTS.
Ice Cream Alhambra, fruits, cake. etc, witt
champagne.
How Some Statesmen Write.
Senator Garland, of Arkansas, write
like copper plate.
John A. Logan's signature takes up