I had at first contemplated the possibility of including only new recipes in this formulary. But it should be borne in mind that the changes that have transformed kitchen procedure during the last twenty-five years could not all be classed under the head of new recipes; for, apart from the fundamental principles of the science, which we owe to Caréme, and which will last as “long as Cooking itself, scarcely one old-fashioned method has escaped the necessary new moulding required by modern demands. For fear of giving my work an incomplete appear- ance, therefore, I had to refer to these old-fashioned practices and to include among my new recipes those of the former which most deserved to survive. But it should not be forgotten that in a few years, judging from the rate at which things are going, the publication of a fresh selection of recipes may become necessary ; I hope to live long enough to see this accomplished, in order that I may follow the evolution, started in my time, and add a few more original creations to those I have already PREFACE vil had the pleasure of seeing adopted; despite the fact that the discovery of new dishes grows daily more difficult. But novelty is the universal cry—novelty by hook or by crook! It is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes. Sometimes the demand comes from a host whose luxu- rious table has exhausted all the resources of the modern cook’s repertory, and who, having partaken of every delicacy, and often had too much of good things, anxiously seeks new sensa- tions for his blasé palate. Anon, we have a hostess, anxious to outshine friends with whom she has been invited to dine, and whom she afterwards invites to dine with her. Novelty! It is the prevailing cry ; it is imperiously demanded by everyone. For all that, the number of alimentary substances is com- paratively small, the number of their combinations is not infinite, and the amount of raw material placed either by art or by nature at the disposal of a cook does not grow in propor- tion to the whims of the public. What feats of ingenuity have we not been forced to perform, at times, in order to meet our customers’ wishes? Those only who have had charge of a large, modern kitchen can tell the tale. Personally, I have ceased counting the nights spent in the attempt to discover new combinations, when, completely broken with the fatigue of a heavy day, my body ought to have been at rest. Yet, the Chef who has had the felicity to succeed in turning out an original and skilful preparation approved by his public and producing a vogue, cannot, even for a time, claim the monopoly of his secret discovery, or derive any profit therefrom. The painter, sculptor, writer and musician are protected by law. So areinventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes. Many hours of hard work perhaps underlie his latest creation, if it have reached the desired degree of perfection. He may have forfeited his recreation and even his night’s rest, and have laboured without a break over his combination; and, as a reward, he finds himself compelled, morally at least, to convey the result of his study to the first person who asks, and who, very often, subsequently claims the invention of the recipe—to the detriment of the real author’s chances and reputa- tion. This frantic love of novelty is also responsible for many of vill PREFACE the difficulties attending the arrangement of menus; for very few people know what an arduous task the composing of a perfect menu represents.

AI-modernized reading of the original text

I had at first contemplated the possibility of including only new recipes in this formulary. But it should be borne in mind that the changes that have transformed kitchen procedure during the last twenty-five years could not all be classed under the head of new recipes; for, apart from the fundamental principles of the science, which we owe to Caréme, and which will last as “long as Cooking itself, scarcely one old-fashioned method has escaped the necessary new moulding required by modern demands. For fear of giving my work an incomplete appearance, therefore, I had to refer to these old-fashioned practices and to include among my new recipes those of the former which most deserved to survive. But it should not be forgotten that in a few years, judging from the rate at which things are going, the publication of a fresh selection of recipes may become necessary ; I hope to live long enough to see this accomplished, in order that I may follow the evolution, started in my time, and add a few more original creations to those I have already PREFACE vil had the pleasure of seeing adopted; despite the fact that the discovery of new dishes grows daily more difficult. But novelty is the universal cry—novelty by hook or by crook! It is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes. Sometimes the demand comes from a host whose luxurious table has exhausted all the resources of the modern cook’s repertory, and who, having partaken of every delicacy, and often had too much of good things, anxiously seeks new sensations for his blasé palate. Anon, we have a hostess, anxious to outshine friends with whom she has been invited to dine, and whom she afterwards invites to dine with her. Novelty! It is the prevailing cry ; it is imperiously demanded by everyone. For all that, the number of alimentary substances is comparatively small, the number of their combinations is not infinite, and the amount of raw material placed either by art or by nature at the disposal of a cook does not grow in proportion to the whims of the public. What feats of ingenuity have we not been forced to perform, at times, in order to meet our customers’ wishes? Those only who have had charge of a large, modern kitchen can tell the tale. Personally, I have ceased counting the nights spent in the attempt to discover new combinations, when, completely broken with the fatigue of a heavy day, my body ought to have been at rest. Yet, the Chef who has had the felicity to succeed in turning out an original and skilful preparation approved by his public and producing a vogue, cannot, even for a time, claim the monopoly of his secret discovery, or derive any profit therefrom. The painter, sculptor, writer and musician are protected by law. So areinventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes. Many hours of hard work perhaps underlie his latest creation, if it have reached the desired degree of perfection. He may have forfeited his recreation and even his night’s rest, and have laboured without a break over his combination; and, as a reward, he finds himself compelled, morally at least, to convey the result of his study to the first person who asks, and who, very often, subsequently claims the invention of the recipe—to the detriment of the real author’s chances and reputation. This frantic love of novelty is also responsible for many of vill PREFACE the difficulties attending the arrangement of menus; for very few people know what an arduous task the composing of a perfect menu represents.

A guide to modern cookery