The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1897-01-22

taste, eelS frogs and oysters occupying
prominent place in the royal bill of
fare. Frederick the great was fond of
highly seasoned meats, and had a
strong prediction for Italian or
French made dishes. 1t was his habit
during dinner to make pencil marks
against the different items of the bill of
fare to which he referred when con-
verslng afterwards with the maitre
dhotel.
When the Due d'Escars and his royal
master Louis XVIII, were closeted to-
gether to talk over a dish, the minister's
We're kept waiting in the ante-chamber,
and the next day this notice regularly
appeared in the official journals: IN.
lie Due d'Escars a travaille dams lie Cab
met" 1t may be added that Louis
XIII. had invented the "trufties la,
puree d'ortolans"i and reluctant to
disclose the secret, he invariably pre-
pared the dish with his own hands, as
sisted by the duke. Another epicurean
of the first order was the Polish King
Stanislaus Leszinski, who invented
many new DISH and vastly inn
proved the stlye of cooking, astonish-
ing the Lorrainers, among other
things, by having served up at his ta-
BILE dishes of meat with fruits, both of
which had been cooked together
Geese which had been plucked when
alive, then whipped to death, and
marines, were set down in his bill of
fare as foreign birds; and after a
somewhat similar fashion, turkeys
We're transformed into "coqs de bruy-
eres" and We're served at table buried
under the strong-smelling herbs of Lor-
raine. One year was remarkable for
the entire failure of the fruit crop, but
Stanislaus would not be deprived of
his dessert, for turning his attention
to confectionery, he substituted compo-
sitions of sugared vegetables, especial
ly of turnips.
Charlemagne was an epicure, and
Hardicanute, one of our Danish kings,
was so great a gourmand that he was
| designated ''Swine's Mouth" his table,
it Is said, having been covered four
times day with the most costly vi
ands that the air, sea OF land could
| produce. The Prince de Soubise-im-
| mortalized by the sauce named after
| him-rejoiced in an excellent cook, a
| man with princely notions of expendi-
1 ture One day the prince announced to
him his intention to give supper, and
| demanded an estimate. The first arti-
Gle on which the prince cast his eyes
1 was this--"Fifty hams" whereupon he
! inquired, Are you going to feast my
whole regiment MY Lord" replied
the cook, these fifty hams which con
found you, will put them all into 8
glass bottle no bigger than my thumb.
| Accordingly the prince nodded, and the
article passed. Anne Boleyn appear:
to have been very much of an epicure
| and when staying at Windsor. in thu
year 1927, Henry sent by her Heneage {
dish from his own table for supper
Yet even that did not content her TO
/! it is related that all he time she wa,
hankering after, Wolsey's dainties, ant
expressing her wish for some of hi
4 good meat, as carpes, shrimpes ans
other delicacies." Henry VIII, too
was an epicure, and a liberal rewarde
"of that sort of merit which ministeret
to the qualification Of his palate, OF
one occasion having been so wei
pleased with the favor Of q new pud
ding that he gave a manor to the in
ventor. 1t may be added that Cardina
Campeggio-one Of the legates charged
to treat with Henry VIII. concerning
his divorce from Catherine-drew UP /;
report ON the state Of the English cook
cry, as compared with that of Italy ant
France, for the special use of the Pope
The state cookery under Charles II. i
indicated by the names of Chiffinch.ant
/ Chaubert, to whose skill Sir Waite
Scott has borne testimony in his "Pev
erl of the Peak" But it is question:
BILE whether epicures of the presen
day would appreciate the Duke o
York's taste, who recommended
sauce consisting of parsley, dried toas
pounded in a mortar with vinegar
salt and pepper. Queen Anne wa
fond of good living, and achieved som
honor in gastronomy by giving he
name to a pudding; and, as is wei
known, George Nv. was of opinion tina
roast neck Of mutton is dinner 4
for a prince. When the Prince 0
Wales, too, George ~. happened o.
one occasion to partake of bubble-and
squeak at a bachelors table in Shrop
shire, this homely dish so pleased hir
that it was afterwards very often see
on the table at Carlton House. The pc
potage of George III. was a rich Yer
micelli soup, with a very few gree
chevril leaves in tia preparatio
which with his more epicurean success
sor was also equally favorite. Blu
George III. lived like an ascetic, TO
fear of corpulence and govt, although
unlike her consort no woman in tn
kingdom enjoyed herself more at tabl
than Queen Charlotte, or manifested
nicer taste in wine. A roast fowl wa
the favorite dish with William ",
black bottle of sherry being uniforml
placed on the table near his majesty.
The petits soupers of the Regen
Duke of Orleans conferred celebrit
on the scene of them sufficient to jus
tify the reply of the Frenchman wht
or being asked by a stranger In re
mote part of Europe if he could tie
him the way to Paris, replied 'Sil
that road there will bring you to tn
royal palace" Peter the Great was
very decided epicure and one of his ia
vorite dinners was the following:
soup with four cabbages in it, gTue
pig with sour cream for sauce, col
roast meat, with picked cucumbers, G
salad, lemons and lamprey, salt mea
ham and Limburg cheese. And, it ma
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