ROYAL CHEF

Dunstan Times, Issue 3381, 4 July 1927, Page 8

ROYAL CHEF

Fill a thin crust of high-edged pastry dough with black, sour cherries which have been stoned. Sprinkle the cherries lightly with sugar, and bake. While the baking is going on pound the cherry pits lightly, drench them with red wine, and strain through a fine sieve. Mix 100 grams of sugar with o a large pinch of (lour, and then with the yolk of six eggs. Add red wine, the juice from the cherry stones, and a small quantity of sour cream. Cook this mixture over a slow fire, stirring constantly, until the mixture begins to thicken. When the cherry-filled crust is almost baked pour the hot syrup over the fruit, return the tart to the oven, and leave it there until the filling begins to show small bubbles. If the centre of the crust rises during the making. pierce it carefully, thus releasing the imprisoned air and allowing the crust to settle. Serve the tart with slightly sweetened whipped cream. That is Imperial cherry tart. While it had nothing to do with the ignominous abdication of the ex-Kaiser, or the tragic death of the Czar of Russia, during the shambles there that swept Royalty out and the Reds in, it played quite a part in the lives of those two personalities. It was, and probably still is, one of the cx-Kaiser’s favourite dishes. Then one day, when the Russian Court was in Bei'lin on a visit to Wilhelm, die late Czar also succumbed to the charms of this delicacy; and, in fact, went into such ecstasies over it that Wilhelm's chef received a command to go to Russia and make these tarts for a special banquet which Nicholas was giving. vThe story of the cherry tart is interesting. It is recalled by the arrival in America, where he will spend his last days in retirement with his son, of Herr Karg, who has supervised meals for three Kaisers, and whose rewards have been many for excelling in the gastronomic art in Royal kitchens. He has a whole box of decorations, in fact. The, diamond tiepin that the old chef wears was the gift of the late Czar. It was his form of telling the chef how he liked his cherry tart.

Monarchs, like lesser mortals, have their gastronomic likes and dislikes. Speaking of Royal visitors to Wilhelm when the latter held sway in Germany, he says that if a king happe ed to be rather fussy about his meals be brought his own culinary department with him. The late King Edward, he claims, would not enter a dining-room unless there was a bottle of whisky on his table. Perhaps that was to counteract the effects of Wilhelm’s Imperial cherry tart. “Wilhelm,” says Herr Karg, “was precise and rigid in upholding the discipline of the palace. He never had any personal relations, except the most official and formal ones, Avith his serviftits. He lived, however, as be demanded others should live. He was up every morning for an 8 o’clock meal; had lunch at 1, and dinner at 8 in the evening. Where his grandfather bad preferred French delicacies be demanded plain, wholesome English cooking chops, steaks, pies, and puddings.”