Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-07-02
WHEN ROYALTY DIMES
THINGS PREPARED SHOWN BY
BUTTOLPH MENU COLLECTION.
Food That Kings, Queens and Princes
Eat-The Dining Table
of Monarch
From the New York Times

From the New York Times.
Did you ever dine with royalty? No?
Well, probably you have often wondered
what kings and queens and noble princes
eat. It's ordinarily but an idle specula-
ton, for after all, kings house is his
castle, just the same as any other man S,
and what he eats and drinks is his own
particular business-and his chefs. Once
in while, however, the ordinary mortal
may get perspective on the dining table
of monarch. The surprising revelation
Is that, though the monarch is apt to have
choice collection of viands set before
him. his meal, after all. Is one that might
be duplicated-and often is, in fact in al
most any restaurant or hotel of the first
class.
Miss Frank E. Buttolph. who has made
the remarka BILE collection of menus at the
Aston Library, notes that as far as the
actual cuisine is concerned. dining is much
the same whether 1t be in America China,
or South Africa. To be sure. each locality
has its own individual dishes-provincial
udbits. so to speak. But generally speak
ing, whether one dimes in Tokyo. Cairo or
New York, says Miss Buttolph, the food is
much the same. That Is one story the
menus tell. Miss Buttolphs collection has
now reached the number of II $50. That is
truly record when one recalls that it was
only begun in January, 1900. But the fame
OF CnlS New Ork woman s novel collection
has spread all over the world. and now
almost every mail brings additions to The
number.
Coronation Luncheon.
Miss Buttolph recently received from
London the menu of the royal luncheon
served at the GuildhaIl. on the occasion
of the coronation Of King Edward VII
and Queen Alexandra. The menu is in the
form of a booklet doubtless considered a
particularly handsome effort by the Brit
ishers. but in Typography, binding and il
lustration comparing but poorly with the
efforts of American menu makers. Indeed,
a general comparison of menus in the col
lection indicates that nowhere in the world
Is there the same attention paid to the ar
tiSt1c phases of dinner cards as in this
country
The coronation menu contains. of course,
portraits of the king and queen, together
with few small chromos of British public
buildings. The names of the entertainment
subcommittee. headed by the lord mayor.
occupy one page, while the list of toasts
has another, the subjects of the toasts
merely involving the names of the royal
personages present. But this is the lunch
con menu:
Clear Turtle
MayOnnaise OF Lobster.
Salad Of Soles la Danoise.
Pyramids Of Quails du Roi
SOuffe Of Chicken and Trufles.
Lamb Outlets a In Refine.
Barron OF Beef.
Salad a La Demfdon.
Game Pies. Cspons Bechamele.
Pheasants. Roast Chickens.
Ham Tongues,
Aspics Prawns. Aspics Foe Gras
Bavarois of Fruits
Frui. Salads. Meringues.
Dessert. lees
Bill for Ita1y's Rulers.
Another royal dinner of which the menu
has recently come to Miss Buttolph is that
of the lord mayor of London to the King
and Queen of Italy. The menu card Is
comparatively simple, although it's front is
decorated with a rich embossed coat-or-
arms in colors. This Is the fare that was
set upon the board to tickle the palates of
the royal italian couple:
Tortue fAnglaisA
Timbaies de Soies la Russo.
Mayonnase de Homard la Creme.
Chaudfrofd la Marfnere.
Gales Classes a la Strausborg.
Coteiettes d'Agneau la Moscoyfenne.
Mousses de Faisans aux Trufi1es.
Pates de Gibier a la Moderne.
Poulets Rotis. Poulets Bechamel.
Jambon de Cumberland.
Langue de Boeuf
Gelee a POrange. Gelee a Ia Mandarin.
Glaces. Dessert.
For ball at the Quirinal, the menu,
dated Roma, % Febbraio. is printed on
simple card tinted in shade Of robins
egg blue. It's principal decoration is vine
Of gold with silver blossoms, surmounted
hH the cross and crown In white and red