The sun. [volume] (New York [N.Y.]) 1833-1916, 1905-03-19
CHEFS IN ROYAL KITCHENS.
Preparation Of Meals al different European
COnrta.

Preparation Of Meals az Diner European
Courts.
Menus are the greatest burden Of soVer-
eighty" once remarked the Emperor Of
Austria; and this, coupled with, the state
ment Of the late Gar Alexander III. that
a monarch required more diplomacy in
dealing with his cooks than with his Min
listers, leads one TO believe, says TR-Bits,
that culinary matters are a source OF I'M
ceasing worry 10 every crowned head.
The Emperor Franz Josef has, however,
good cause to grrmble, because although
the actual cost of the food be consumes
himself does not amount to 81 600 year,
he pays his chef-a Eelgian-a salary Of
60 900 per annum, and the kitchen expenses
at the palace are never less than Gl5,OOO.
The reason for this Is that, whereas the
Emperor always takes his meals alone In
his study, his palace dinners are produced
regardless OF expense.
The Emperor's chef always submits
menu for the following days dinner to his
royal master whom dinner Is served. Pune
tually at o'clock his valet enters with
large tray, which he places on the En-
peror's desk, and while Franz Josef is
negotiating his soup he scans to-norrow's
anything he does not care for.
At the German court things are some
what different. There are four chefs-a
German, a Frenchman an Engllshman and
an Italian-because the Kaiser never de-
cides till the day arrives whether he will
have a German, French, an English or an
Italian meal, with the result that there is
much scurrying to prepare a menu. This
is not an easy matter If there are many
guests TO be present, because each chef is
only allowed so much per head and he
must serve up an excellent meal at that
figure. Each chef has five assistants, and
has TO render an account Of each days ex-
penses TO the head steward.
The chef at the Portuguese court is an
EnglishmRn, and he receives only EsOO a
year. When King Carlos paid his first
visit to this country, and was staying with
the late Lord Salisbury he said that what
struck him most about Britain was our
roast beef, and he forthwith took back
with him an English chef. KirE Carlos
insists on an English meal every day but
the Queen and the members Of the house
hold have two French chefs 70 study their
wants, and they each receive salaries Of
a 100 per annum.
The most trying post any man pan wish
for is that Of chef 20 the Sultan Of Turkey at
the palace at Yildiz. Here the royal kitchen
is situated right under the royal apart
ments; it is quite a small room, strongly
guarded, and even the windows are barred.
The Sultan's horror Of poison led him on
one occasion to install a soldier whom he
trusted as chef, and for two years he en-
dured badly cooked food rather thsn face
the risk Of poison. The present chef has
held his post seven years, but he is only
responsible 70 Kela:ji, the chief steward,
for the food and this official Is In his turn
responsible to the Sultan. When the meal
Is ready IL Is placed on a tray, and the truy
Is then covered with black cloth, the ends
Of which are sealed by Kslarji before II IL
borne into the imperial apartment.
The Gar OF Russia's chef IL Likewise
much harassed individual. but as he is we'll
paid-his salary from all sources being
over g. 900 a year-he Ii not to be piticd
But the Car IL very eccentric about his
meals, and when a dinner has actually
been prepared he will sometimes refuse to
touch il and order another 10 be got ready
at once. When dining cut, except IL be
al the house Of very intimate friend, he
always q kes his chef TO cook his food, and
a. Is the case with King Edw0rd, takes his
! own wine also. As rule the chef hrs a
| free hand in the arranging Of the menu
but the menu Of every state dinner is ar
ranged 10y the Car personally.