Courier Democrat. (Langdon, N.D.) 1891-1920, 1911-03-23
VTHE French chef rules supreme
in the royal kitchens of Eu-

IN the royal kitchens of Eu-
rope with II exception
that of Germany. The kai-
ser must not have one. German pub
lie opinion is against it. In fact,
for years a grand culinary quarrel
has been ii progress in Germany.
There are al least 400 French cooks
in the best houses in Berlin. Even the
chancellor has a French cook, but the
emperor, owing to the pan-Germanic
idea. keeps to the native article and
has his bill Of fare written out in Ger
a
French methods, except when maca-
roni is dealt with, are the rule at the
court of Italy. An Italian who has
studied the art Of cooking in France.
Senior de Amlci, Is the chef.
King George ", like his father, new
er allows a royal menu to be publish
ed. If n does appear anywhere it
Is against his wish. The late King
Edward thought that the making pub
lie Of royal menus savored Of ostenta-
ton, and his son shares this preju-
dice.
King Georges new chef is Il French
man. Henri Cedard, who succeeds an
other %Frenchman, NJ. Menager. The
latter had a salary Of $4,000 a year
and after twenty-five years in the roy
al service has become head Of the
Kitchens of the new Royal Automo-
bile club in Pail Mall.
Windsor Castle Kitchens Lead.
The most highly reputed royal kitch-
n in Europe are those at Windsor
castle. They were established there
even centuries ago under the arches
of the castle and have been adapted to
modern needs.
They are very handsome. While
those in Buckingham palace are white
tiled. the Windsor kitchens are panel
ed in black oak. a work carried out by
George III. at Il cost Of $4,000. Each
kitchen is in. charge of a special cook
who is an expert in cooking soups or
fish, entrees or roasts, vegetables or
pastry. There are four sergeant cooks.
If the term may be used, under the
head chef. For the sweets and pastry
there are W. special chefs. In all
about thirty principals are engaged.
For cooking purposes there are
about 800 pots and pans, for the most
part in copper, and five men have
nothing to do but keep them secured.
These pots and pans alone are worth
$4,000.
FTIo ~xo11 r1n+D -,I;,h lp1o,rrS n +h1
British sovereigns is of immense value.
Ordinarily it is kept in q safe set in
walls three feet thick and always
guarded by police. There are dishes
bearing the arms of the Tudor kings:
others formed part of the treasure of
Tippoo Sahib. the famous Indian chief
tain.
There is one complete service of mas
sive gold with 5000 forks and spoons
to match. That is for great occasions,
but there are several other wonderful
services for ordinary use. Much Of the
silver Is modern. The plate is valued
in millions sterling, though a large part
is only silver gilt and is excelled by
the solid gold dishes Of several In
dian rajahs.
George a Leisurely Eater.
Usually monarchs when In private dc
not linger at the table. They are toe
busy. King Edward was a very rapid
eater, but his son has to be more care
full. Dinner with him never lasts less
than forty or fifty minutes.
Each service is presented in double
so that a choice is available, and each
bears the name Of the underchef re
spons1ble for it. This Is an old custom
due to the way cooks in past times
had of claiming all the good dishes and
repudiating any share in the bad ones
The pope holds by the cooking Of his
native Venice and has an inordinate
fancy for his own special pilaff, a com
plicated dish which contains rice, two
dozen prawns, a pint or more Of mus
sells. butter, cheese, white wine, SAT
from, pepper, parsley, salt, and so on
and a minute quantity Of coffee.
Although in Spain the cuisine of the
court is In charge of a Frenchman, M
Capdeville, curiously enough German