The Savannah morning news., 1903-01-13
TITBITS FOR A KING.
Delicious and Elaborate Dishes Set
Before Carlos by the Chefs of
Paris.
From London Truth.

Paris.
From London Truth
The King of Portugal would have
de la bonnie cuisine. He carried away
with him a store of culinary impress
sions which it will be a pleasure to
remember in Lisbon, where cooking is
much neglected art and the markets
supply few viands worth the attention
of a distinguished gourmet. The great
culinary treat Of the King and Queen
is the leg of Landes mutton roasted
ana served a la Bretonne, or with
mashed potatoes done in the French
way: The mutton is Sent to them by
friends at Bordeaux, by sea and in a
rolrlgerator. Portuguese mutton is lean
and stringy, and only good for broth
or to be cooked in the Arab fashion
with rice. King Carlos prefers Welsh
mutton to any other. l have not the
sIlghtest doubt that if some aspiring
EngnShman from time to time shipped
choice legs of this kind to the palace
OF Belem he would some day receive
IN token of appreciation a patent of
portuguese nobility or at least the red
ribbon of Christ of Portugal.
The Due de Charities had King Car
los who is his nephew-in-law, down to
his place near Chantilly, and went
carefully over the menu which his chef
drew up for the lunch to which he had
invited the royal wanderer. He sug-
gested the substitution of Une darne
de saumon au beurre Montpelier for
hlets de brochet la Bourguignonne-
too plain alluSion to the descent of
carlos from Robert, son of Hughes
Capet, and Duke of Burgundy of the
first line. The darne is slice of sal
mon boiled, to be eaten cold, in a court
bouillon of white wine and water fla
Vored with. slices of carrots, onions,
and a small-very small-bunch of
chervil, parsley, and taragon. The ac-
companying sauce is a mayonnaiSe
made green with the delicate garden
herbs which the French use in salad.
The beurre Montpelier is fresh butter
passed, with enough of spinach to
make it green, through a sieve. To
hide the livid color of a slice of boiled
salmon this butter is spread evenly
over it, and sliced truffles and whites
OF eggs are used to ornament Some
COOKS also pin on with ornamental sill
Yer skewers pink prawns or crevettes
roses, and border the dish with cray
hsh. The ruddy color of these decora-
the beurre Montpelier. This dish, per-
haps, would not be good for sufferer
from arthritiS, but it is one to be APP
preclated by a prince who is at once
gourmet and gourmand, and who
comes from land GU on ne mango pas
blen. The darne de sanmon is said to
nave been invented by the illustrious
Careme. At luncheon in NJ. Loubet's
railway palace car the King twice ask
70 he 1A1V tn 70 fn a
poulets a la sauce. Toulouse. He and
the President were on their way to
Compiegne to shoot when this repast
took place. After his third helping,
carlos, with a look of supreme salts
faction, laughed, and exclaimed: ''Je
men suis bien regale. II ny QUEEN
France GU on trouve de plats aussi de-
lcieux." The President sent word to
MS chef of the fiattering attention paid
70 the poulet saute la sauce Toulouse
by his Majesty the King of Portugal,
Who degustait the dish as conscien-
uously as though he. were the member
ol culinary jury at an exhibition.
1t may be of interest to know how
me fowl saute, or lightly fried in BUT
Ter in a copper stewpan, was dealt with
ny the chef. When the frying part OF
operation had ended, the cook with
Drew the fowl and added a strong
knuclSle of veal, and allowed it to
Doll down. He next added carefully
peeled ruffies meant to be sliced as
sarniture, cocks combe, and mush-
rooms that had been stepped in acidu-
Iated water. These ingredients were
'Mlthdrawn as soon as cooked, and the
sauce further enriched with the jelly
aoasted fowl give out when left to
Sool with four tablespoonfuls 1the pro-
portion for each poleD of Sauterne
Slhe: Wine and jelly he added little
little, and after a boil of a few
nl.nutes strained and SKINNED the
fFSSuce again. and then restored to it
oIs truft1es, this time sliced, the cocks
folhps, and so on. Meanwhile the
Io"l mad simmered in a bouillon SUI
ptteHe, or clear chicken broth, from
~ HIeh IL was finally taken and allowed
W. Grain, and with the Toulouse sauce
roLIeo over it sent to table. English
Fms nave no idea what trouble the
ss ,ench chef takes with his sauces. The
Nerdier of the now defunct Mai
sta.. Doree used to say, is the touch
OF the cooks artistic talent. I
hoI think that health gains from