Courier Democrat. (Langdon, N.D.) 1891-1920, 1911-03-23
KITCHENS OF EUROPE
EXCEPT THAT OF KAISER
RULED BY FRENCH CHEFS

influence is strong at the royal table.
Then there are also the national tastes
to consider, these leading to the pro-
duction of chicken in a thick soup of
capsicum, dishes floating with Oil,
cream tarts upon cabbage leaves and
the famous gaZpacho, a peculiar Span
lsh cold soup which contains tomatoes,
onions, cucumbers, garlic, a glass OF
Oil, vinegar, pepper and bread, to
which before serving powdered ice is
added.
Received Chef by Express.
A queer story is told of how the en-
peror of Austria got his cook, Perski,
who is a Hungarian. The emperor is
not much Of an eater. One day he was
dining with the Count of Rheingaum
and was delighted with the way in
which a wild boar's head was cooked.
Two days afterward an enormous
box arrived at Sc%hoenbrunn, where the
emperor vas in residence. sent with
the homage Of the count. When it was
opened Perski was found inside, no
worse for his experience, and the IN
peror, accepting the gift. made him his
chief cook.
French influence is supreme in the
cuisine Of the cZars and has long been.
Once the post Of chef in Russia was
not without danger, for there is a ira
dition of a cook who, having spoiled q
roast, was impaled and himself roast
ed before his. own fire. In the eight
eenth century, when French cooking
was most famous, q chef at the Rus
sian court got as much as 100000 Ii
vres a year. What Is more, he was so
important that when in a fit Of pique
he left suddenly the car sent couriers
after him to induce him to return, and
he did so when he had got IN apology
from the sovereign.
The present cars chef is Pierre Gu
bat, who Is also a major domo. He is
a regular Parision and goes to Paris
always to purchase his best materials.
The most important Of these are foies
gras truftled and chickens. He has to
provide food each day for 800 people,
because meals are provided at the roy
al table not only for Nicholas II. and
his family, but for all the members of
the court down to the civil and mill
t0ry officials.
Cubat receives $4,000 a year. One
has to remember his responsibilities.
for each outlet, each piece of bread,
each portion of dessert, may carry
death to the car in it. M. Cubat Keeps
d. 1{e, ,>pn,n ,,f;,,, =, 49,. ,,,+o, MAO
truth is that the imperial kitchens are
full Of secret police agents who act as
dishwashers. solutions. coal carriers.
etc.
Gear Likes Fried Cod.
Goldfish fried in oil is the cars ia
vorite fish. Chocolate crcam delights
Queen Wilhelmina of Holland Abdul
Hamid lived on e:":"s and milk. Alton
so XIII. declares that the best meal lie
ever had was when, detained through
a moto:car breakdown, he shared the
meal OF some carriers by the road
side.
President Fallieres of the French re-
public is all for his own Gascon
dishes. He quarreled with the great
Elysee chef. Nj. Tesch, because the
latter would not put garlic into some
Of the dishes at a state banquet or in
troduce the presidents local viands.
Tesch had served under men like Car
not. Felix Faure and Loubet and
promptly pulled off his apron, as the
French say.
Now a oma cook serves in his
place. 1t is said that when M. Fal-
Heres goes to his vineyards at Loupil-
Ion he has one great feast on garlic
soup, but it is also said that he Is
the author of a recipe for a salmi OF
woodcock which is the joy Of his
friends.
The present French president as q
fact does not impose his tastes on the
guests at the Elysee. The custom is
for all official dinners or luncheons tc
be served by one or the other of the
! leading Paris restaurants. Just as al
the Mansion House in London and t.
Il large extent now with state dinners
even at Buckingham palace or Wind
sor, most Of the dishes are brought IN
from one or the other Of the best
firms.