The Washington herald., 1908-06-14
STUDIES AMERICAN APPETITE.


NJ Escofier-M August Escofner, most famous chef in
the world-came hlther few weeks the in
staation Ritz-Carlton the vessels OF
the Hamburg-American line. and study the de-
sires Of the American appetite its native heath
The American appetite has become a factor consd-
cradle importance Europe and the long chain Of hotels
over whose cuisine NJ. Escofier presdes make an
unusual endeavor TO please it.
The famous chef having completed his preliminary
studies gone back TO Europe convinced that Amer
can hotels have finest food supply Of any EARTH
and Europe must hustle If would content these travellers
from the paradise epcures He returns the fall
closely and all its native exquis
itiveness Of SAVIOR the famous American turkey
During his brief stay this country NJ Escoffer
vastly impressed with the paatabe features of the
New England clam. the tender Philadelphia squab and the
succulent Maryland fried chicken,
He declared his purpose of importing clans into France
for he stated. he found that they lent themselves to
thirty-seven different combinations He delighted
with the canvasback duck the diamond terrapin
Of the Chesapeake but acknowledged their high
them outside calculation Of successful introduction
to European palates.
1t was Escofner 10 whom Marshal MacMahon paid the
high compliment Of reservng him be his especial cook
who should cheer the martial heart when France IN
her darkest days
It Escofher who captured by the Germans during
that -starred campaign. incontinenty
King William Of Prussia, afterward Germanys Emperor.
But undaunted
king OF the Prussians-" he began his defiance
king Of the chefs!' rejoned the admiring monarch.
You are my prisoner sentence to teach cooks
how TO cook"
It Escoffer who chef not only Germany $
Emperor but the Emperor Of France Napoleon III Il
Escofier who. later the original genius the
Moulin Rouge, became chef par excellence to Paris than
which there is but higher culinary world
And is Escoer who has attained that highest dstinc
on-the post Of managing chef to chain OF great and
fashionable hotels Of Europe. there is anything he
doesn't know about cooking"
Eggs? Oh yes; of they the point just now
Well for hardboled eggs: The ordinary. husband
OF hard-boinG is lowell just boil
anywhere from the five minutes that OF suces
you're a real hurry the five intervening before
you pack lunch for the fishing trip morning.
Now, observe what the worlds famous chef tells
1t is pontless and harmful boil eggs beyond
certain limit seeing that any in the boiling only
makes them tough particularly the whites because Of their
albumnOus
In order boil eggs uniformly they put
coander having large holes thus permitting all the eggs
10 be plunged at the into the boiling
From the time the rcgans the boiling point
minutes should be allowed In the medium
sized and minutes in the Of larger
These periods should be exceeded. the
eggs done drain them dip them in cold water, and
carefully shell them
There that's the way hard-bo eggs arttscally and
If you went the hotel paid cents for the
egg and As for the water.
You might expect that such a scrupulous chef in his
world renowned book Guide TO Modern Cookery the
Of all other chefs from the elegant
OF the Hotel Knickerbocker the Vates of the dollar
table dhotes of Broadway would be correspondingly
the 292 other recipes he furnishes your
pectat!on would be justified surely
well be left TO the native skill and experience of heI