Los Angeles herald., 1907-04-07

I he declared excitedly. our chef, e
come from France. 'E ave lear TO
cook in French. E cook ere just what
e cook In France. You ave no words
for zese deeshes. Non. non. jamais de
| la vie, va-t-en. 'Ow would you say In
English 'noisette'-'ow would you say
/ I'crepinette,' 'tournedos?
| The man whom he addressed wouldn't
at any price.
"zerel You see!" said the French
man, Struggling his shoulders from ear
to ear.
Another maitre d'hotel was equally
positive. He listened impatiently to the
news of the agitation in favor of res
taurant English, and then exploded In
these words
"Some t'ings cannot be translate.
'Ow would you say 'farcieT- -'saute?" "
"Boied" the question-man was
about to reply. But something in the
Frenchman's eye checked him.
"Oh, wouldn't think Of translating
such words" he replied instead. And
the great man marched away tri-
umphantly to his office to invent a
French way of saying Philadelphia
chicken.
New Workers. may not read Racine" :"
said one in authority at the Waldorf,
but they can read French bills OF
of fare in French and in English"
Which is also the case at Delmonicos
and the st. Regis.
people come here" It was said at
the former place, land give their or
ders, often without even looking at the
bill of fare. They know what they
want and we give it to them"
But there are places, and places that
are not real, bona fide French restau-
rants, where there is no translation OF
the foreign names of dishes. At such
restaurants the management quite loses
sight or the fact that one mans fish
is another mans poison.
y good example is a certain restau-
rant with a distinctly American name.
Its bill of fare was minutely examined
recently by an expert. He discovered
on it one hundred and twenty-eight
foreign words. The vast majority were
French. A few were German. Two
were Spanish. One was Stchi! And
yet there is no reason for supposing,
when one enters this place, that it Is
so painfully deficient in patriotism.
Still another defender of F'renchified
eating told n story somewhat like this:
"Once Kaiser Wilhelm decided to
drive the French language out of Ger
many. First he chased it away from
the army, where they had been using
words like 'kapitan' and sergeant
For the German language, unlike ours,
is lucky in having real Teutonic
equivalent for almost all the foreign
words which have been imported into
German and grated n the home vo-
cabulary. Having Germanized the
army the kaiser turned lis attention
to the restaurants of his subjects.
Ponderous Teutoni names began to
appear in place of the French names
time immemorial.
But the reform didn't work. The
Germans had become so accustomed
to ordering certain d. hes in French
that the German names for them looked
foreign and unappetizing. The nation
began to pine away. The Socialists
grew very disagreeable. The cabinet
resigned.
80 the kaiser relented and restored
sauce tartare' and sauce Meuniere'
to their places. The nation waxed fat.
The cabinet came back. The Socialists
were crushed"
The raconteur (yarn spinner) added
that if such had been the sauve qui
peut (fate) of the '.aiser'c moi ct Dieu
foxiness) what hope was there in
America, where we have no chez nous
(straight from the farm) vocabulary
to compete against the grande armee
de la republique (restaurant French)
And he distinctly implied that he
could see the anti-French movements
denouement (fnish).