Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1910-07-01
KING OF KINGS COOKS.
How British Sovereign's Meals Are
Prepared by $4,000 Chef.

prepared Dy PlO,OOO OHcA'
Mr.. Menager, the head cook at Buck
ingham palace, occupies an important
post in the royal household. His sal
airy is $4,000 per annum and he is
recognized as being one of the greatest
culinary artists in the world. The
royal kitchen and the whole kitchen
staff are under his complete control.
Opening off the main kitchen at one
side of it are half a dozen smaller
kitchens, and on the other side there
are four offices, where the clerical
work in connection with the kitchen
department are attended to. One OF
these offices is Mr.. Menager's private
room.
Mr.. Menager does not live in Buck
ingham palace, but has his private
residence close to it. On arriving at
the palace-usually about II o'clock in
the morning-his first care is to in
spect the lunch menu for that day,
which has been prepared by his first
assistant, and also the menu for break
fast the following morning. He then
prepares the dinner menu for the fol-
lowing day-a task that occupies him
usually couple of hours.
No two dinners at the royal table
are ever the same. Certain dishes are
from time to time repeated, frequently
by special request of the king, but
what may be termed the general
scheme of each dinner Is always diff
ferent. One Of the side kitchens is
reserved solely for Mr. Menager's use,
where he carries out experimental Gu
linary operations and is constantly
celebrating and working out new ideas.
Some dishes have taken him months
of preparation before he has decided
to put them into the menu. There Is
one particular sauce which Mr.. Men,
ager invented some years ago to which
the king has a particular liking. Mr..
Menager was making experiments for
over three years before he served this
sauce to the royal table.
There are many dishes, by the way,
which can be tasted nowhere except at
the royal table. The secret of their
preparation is known only to Mr.. Men
ager, and he guards such secrets with
great care. None of his assistants has
the least notion of how these special
dishes and sauces are prepared. They
simply have the handling of the raw
materials and each assistant carries
out different directions in its prepare.
tion for the table.
The dinner menu is submitted every
day to their majesties for approval;
but this Is mere matter of form, for
neither the king nor queen ever thinks
OF altering or interfering with Mr..
Menager's arrangements.
At 3 o'clock report is laid before
the great chef by the order cook of
the various meats that have been or
dered in accordance with Mr.. Men,
ayers instructions of the day before,
and also what is called kitchen re-
port is given to him by the head as.
sistant cook-which is detailed state
ment of the manner in which the din.
ner for that night is to be prepared.
After seeing that everything is in or.
der for their evenings work, Mr.. Men.
ager generally leaves the palace about
o'clock, returning at $50, when he
never fails to make a personal inspec.
tion of the various ranges, ovens and
stoves and takes a careful note of the
temperature in each.
The preparation of the royal dinner
is then begun. Mr.. Menager remains
in the kitchen while the work is 60
ing forward, keeping keen eve on
everything and everyone, and issuing
from time to time instructions to his
first lieutenant. At so exactly bell
is rung and the servants who are to
bear the dishes to the state dining
room enter the kitchen.
At o'clock dinner Is served. and
Mr.. Menager's work for the day is
over. He remains in his private room
until 10 o'clock, when he receives a
message from the king commencing
the dinner. This is a ceremony his
majesty never forgets to PERFORM