WHAT ROYALTY EATS.

Thames Star, Volume LIX, Issue 16625, 22 October 1925, Page 6

WHAT ROYALTY EATS.

A CHEF’S MEMOIRS. The writer of the following article is a famous chef, who lias had the privilege of preparing meals for all the members of the Royal Family and many visiting foreign Royalties. The Argentinians are great eaters, and make some of the most exquisite dishes in the world. But they will not (writes “a famous chef” in an English newspaper) he able to persuade the Prince of Wales, during his present visit to that country, to do more than just sample, out of politeness to his hosts, a few of the superb national dishes which they will serve at banquets in his honour. All hosts who have entertained the Prince have found that a disappointing, and yet an admirable, thing about him. Unlike his great grandfather. King Edward, he carefuliy abstains from the alluring pleasures of the table. He is practically a otie-meal-a-day man. A snack for breakfast-—a bit of toast, a cup of tea ,a rasher of lean bacon, or one boiled egg, or merely i fruit; a two-course lunch, and very 1 little to the courses—often enough he t misses lunch altogether; a cup of tea in the afternoon, hut never any.cake with it; and at night a moderate three or four-course dinner. This is his normal diet. Sometimes he succumbs to bacon and eggs, or a marrow-bone ’ snack for supper ,witli a whisky and 1 soda, if he has been dancing late, If he is hunting, lie will take a substantial sandwich ■ t midday. ,

OUEEN’S OLD-FASHIONED DISHES. How different from King Edward! That monarch was an epicure, and something of a gourmet. He loved good things to eat. When he stayed at the house of some privileged subject and friend, a substantial “sdiack,” in the shape of cold chicken and ham, a solid wedge of cold game pie, or a good pile of fois gras would be placed on „ table in the l‘°yn] ncdrooln ,in case His Majesty felt h Ungry on retiring. The servants generally found little left in the morning to clear away.

King Geoige is net a gourmet, hut is something of an epicure. He is fond of variate, cold salmon, grilled lamb cutlets, peas, a mixed green saiad, and such tasty dishes as caneton fouree ala gelee. He* seldom takes a sweet, hut never misses the cheese course. In short, lie likes tilings with a decided, yet dainty, taste, but little of each. With his lunch lie likes a glass of ale—Stock ale for preference. He is not fond of champagne. During his Scottish holiday the King eats game and fish which have fallen to his gun and rod. Queen Mary has even simpler tastes than King George. She prefers a plain table water to wine, and likes oldfashioned English dishes of the plainest sort. She knows a great deal about cooking, and lias her own hook of recipes. STEAK AND CABBAGE.

Neither the Duke of York nor Prince Henry takes very much interest in the good tilings of the table. They always have healthy appetites, but no favourite menus and no food fads. Prince George is the only member of the Royal family who is keen on sweet tilings. King Alfonso of Spain has a bon viveur’s interest in the table. Although ho is so lean, he eats a good meal, and doesn’t like to miss one. When the Prince of Wales goes hunting or motoring, lie takes only a snack with him; but arrangements for a substantial meal are always made for the Spanish monarch. ’ The Queen -of Spain, last time she selected a lunch for tlie menu, chose cantaloupe, lamb cutlets and peas, and a peche Melba; and the King of Denmark, served with cantaloupe, iced soup, cold salmon and cucumber, chicken done i na casserole, and peche glace moil desir with petit fours, did full justice to this excellent meal. He passed over the wines, and drank eider cuo.

But the plainest meal on levent record served to Royalty was a much placed before the King of Italy when lie visited England last. He chose a steak and cabbage, aiid plain Cheddar cheese and biscuits. The most meagre I know that was of the Prince of Wales on the occasion ol a city banquet. He sent away all the courses and had a dry Martini cocktail, and three dry biscuits.