The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-09-09
WILHELM AS A GOURMET.
Elaborate Kitchen Department Minis
ters to His Gastronomical Taste.
From the Chicago Herald.

From the Chicago Herald
/. The emperor as an authority on the art
of gastronOmy is facile princeps at least
he thinks he is, and to hear him talk
upon culinary matters one would think
him the greatest of living gourmets. But
like everything else William goes in for
he Oyerdoes it, and he has overdone his
cooking to such an extent that it is
a hodgepodge of every school without any
of the subtle characteristics of either
For instance, his majesty is Unfortunately
fond of trutf1es and has them introduced
into almost every dish of
which he partakes in the
most ludicrouS fashion and quite regard
less of the accepted canons of culinary
art 1t is a wonder to his courtiers how
the delicate frame of his majesty can pos
siblly stand the perpetual assaults made
upon it by the quantity of exciting arti-
Cles of food such as biSque, etc, in which
he INDUCES. The court kitchen is under
the control and superintendent of the
court marshals department, one branch
of which is known as the court kitchen
office. The master of the Kitchen has
several chefs under him and each of
these individuals has from four to ten as
sistants. There are separate divisions for
roasts, entrements, fish and entries and
pastry. The stoves in the imperial kitch-
en- are of iron, and saucepans are placed
on an iron grid, by means of which their
contents are boiled in an incredibly short
space of time If you could peep into
what is called the roasting-room you
would see huge stoves let into
the walls. The kaiser is very
fond of steaks, SO there is a clever de-
vice for cooking them and they are sent
to table point. A fan wheel placed in
the big chimney works an enormous turn
spit, which is regulated by clockwork
All the pastry is cooked in different ovens
and hreplaces so that the pies and tarts,
etc, are never tainted by the Odors of
the meat, game fish, vegetab les and the
like When the appetizing trifes are
cooked they are all put into large glass
eceptacles- cupboards, they might be
termed-until the time comes to serve
them to the imperial family.
1t is not unusual for telegram to reach
the master of the kitchen bidding him to
hurry to any part of the country where
the kaiser may be temporarily staying.
Then he has to take the whole Of the per-
sonnet with him, and the pots and pans
and moulds mot forgetting the prOvis
ions, liquors, etc, etc., and special
train of cars dashes off with the toute la
boutique on board. This frequently hap
pens when the emperor is at the maneu-
vers and when he wants to let his gen
erals and the foreign military attaches
see that he knows how to give
good dinner. Finally the
kaiserin draws up the menus
and right well she does it. Her imperial
majesty is a very strict economist, like
all her countrywomen. and never permits
ANYTHING like waste to go on if she knows
it. When, however, there is big" din
ner or lunch or supper on, the empress
puts the responsibility on the master Of
the kitchen, who deVotes as much atten-
ton to his work as Vatel used to, and who
takes his bills of fare to the kaiser for
that august personage's approval. Will
IAN II. is rather exigent in these matters,
as in all others, and iTe2 will frequently
erase this dish and insert one mere to his
liking. ". 80 - a