Word: chefs
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Dates: during 1950-1959
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...Prince of Wales (later Edward VII) came to dine at London's Savoy and was startled by an offering near the top of the menu. It read: "Cuisses de Nymphes a VAurore-Nymphs' Thighs alt Dawn." Intrigued, the prince nibbled at them, then called for the chef and demanded to know what he was eating. Frogs' legs, announced the chef. (In this case poached in a white-wine court bouillon, steeped in an aromatic cream sauce, seasoned with paprika, tinted gold, covered by a champagne aspic and served cold.) Aristocratic English circles in those days considered...
...High Cost of Salmon. He was, of course, a Frenchman. He was also a genius. His name: Georges Auguste Escoffier (1846-1935), renowned as "the king of chefs and the chef of kings." He plied King George V with variations of one of the monarch's favorite dishes, cream cheese. He fed Kaiser Wilhelm salmon steamed in champagne. "How can I repay you?" the Kaiser asked. "Give us back Alsace-Lorraine," the Frenchman replied...
Escoffier's life had a simple line. At 13, he left school for the kitchen of his uncle's restaurant in Nice. He learned the hard way, but fast-uninterrupted even by the Franco-Prussian War, when, as an army chef, he learned how to cook a horse (scald the meat and cool before cooking, to kill the bitter taste). After the war he perfected his style and fatefully met Hotelman Cesar Ritz. At Ritz-managed hotels (Monte Carlo's Grand, London's Savoy and Carlton, Paris' Ritz), Escoffier cooked his way to fame...
Song to a Lamb. One NBC official admits that TV Chef Mike Roy (KRCA-TV in Los Angeles) owes his success to the fact that he is not a professional cook, but an actor who can ad lib and keep guest cooks laughing. Another NBC cook, this one a past master, felt obligated on one Home show from New York to fight a duel with skewers of shish kebab while singing I Love...
...Chef Dione Lucas remains a purist. She calmly refuses the customary TV gimmicks, chats informally with a sprinkling of wit and common sense as she displays her skill with a skillet. Last week she demonstrated paupiettes de veau Fontage and the unexpurgated chicken marengo (two small chickens are browned in sweet butter; a hen lobster is sautéed, then shelled; chickens and lobster are flamed in cognac, sprinkled with an aromatic sauce of tomatoes, mushrooms, shallots, tarragon and dry vermouth, garnished with fried eggs on croutons and slices of truffles). Chef Lucas makes it look easy, but any housewife...