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Show STORIES OF FAMOUS DISHES Fifty Himi Into One Small Bottle Famoua Chef and His Dream of Musio. Cookery, never prosaic, has Its own romances. Prosalo, on the other hand, are those to whom Boublse merely conveya a suggestion of glorified onions; Crecy. a soup of carrots; Colbert, Col-bert, a consomme with poached egga. The entree 0? the farce with a name Is. however, the dish or flavoring flavor-ing with a hlatory of Its own. Although Al-though all are not as quaint and original orig-inal aa h famous story of Mme. de Malntenon's curl papera and the cutlets cut-lets en paplUotee which bear her name, a atory attaches Itself to many of them. Round the famous Soublse sauce It. self the gossip of the kitchen has wov-en wov-en a romance. It was the cook of the Prince de Soublse. says the Ixmdon Evening Stnndard. whose talent Invented In-vented the famous sauce, which we retain re-tain today, although Hertrand's fash-Ion fash-Ion of larding the glgot of mutton it accompanied hna gone out of fashion. The chef had Ills own princely Ideas on what kitchen economy In a prince's household ahould be. His master once ordered him to prepare a menu for a dainty little supper. He was a little electrified to find that one Item on the bill consisted of fifty Imns. This allowance al-lowance when the supper wss small and select must have been a little aa tonlshlng even In those prodigal daya. "ho you Intend to feaat my whole regiment regi-ment are you mad?" demanded Soublse Sou-blse of his cook. Ilertrsnd replied that he could, if he chose, get the fifty hams Into a glass bottle, like the genii In the "Arabian Nights." the bottle being no larger than his thumb. Thus were flavorings ' made In tbe kitchens of the great chefs. Sause a la Chambord. which Is a modern accompaniment to many flab dishes, has come to mean a sauce tasting tast-ing of mushrooms, of crayfish and truffle, and made of all these good thlnga with the addition of aweet-breads, aweet-breads, aofe roea and other delicacies. Originally. however. "Chambord" merely Implied larded fish, and was applied to carp In particular. When Franeole I. married hia son to Catherine Cathe-rine de Medici her Italian suite Introduced Intro-duced the French chefs of the day to many Florentine dishes, among them being the frlcandeau de veau. which haa remained a French dish ever since. At Chambord. whose ponds, like the famous one at Versailles, teemed with historic carp, the Idea came to the Italian maltre de cuisine to lard the fattened carp as well as the calf, and "a la Chambord" soon spread all over France. Napoleon Is ssld to have made the remark that more reconciliations and happy arrangements were due to the cook of his famous chancellor than to the nonentities of the corps dlpll-mattque dlpll-mattque of nations who thronged the antechambers of the Tullerlea. Carre baeeree waa once the recipient on th part of the town of Geneva of a mon. ater trout caught In the lake, whlcli was at that time famous for Its flah The trout and the aauce a la Gene-vols, Gene-vols, which accompanied the gift, cost the municipality about 6.000 francs which even In thoae days of reckless prodigality waa looked upon as a feaat in culinary extravagance. Filets de boeuf a la Montgolfler have, as can be well understood, lost their preatlge In those daya of aeroplane, aero-plane, although no maker of flying ma. chines today seems to have bad his name coupled with beef or any other filet. They were so named, however because the shape of the flleta when dressed reeembllng balloons Filets de volsllle a la nellevuc. as well at other dishes named In the aame way originated, or were suppoaed to do so at the Cheteau de Bellevue. Here It was that Mme. de Pompadour Inaugurated Inaugu-rated the "petlts aoupers du rol." to do honor to which her chef strained every nerve. English cookery, although far behind be-hind that of France or Italy, has had Ita romances It la related of a duke of Peaufort, a century or more ago. that he gained great reputation for bla dinners This waa due to bla Italian Ital-ian chef, whose Imagination and powers pow-ers of origination made him compose many a cymphony In food The chef was also, in his own way, aometMng of a musician, and one night, so the story goes, he went to bear one ot Donizetti's operas !t waa very lata In the evening when bis master was aroused by a knocking at bla bedroom door. "It Is only I. Slf. Duca." tbe Italian Is reported re-ported to have- whispered. "I have been dreaming of tbe rnuate and have Invented a sorbet. It shall be named the sot bet a la Donizetti, and I could sot rwaist eomiaf to tell your grace." |
