He is, however, by no means idle, for he still contributes
valuable advice and instruction to the English and French
catering journals, so that his own countrymen, as well as those
on this side of the " silver streak," are benefited by the useful
information he is ever ready to give.
He is acknowledged to be a great authority on culinary
matters; and as the author of "Egg Cookery" he has proved
to be one par excellence on the treatment of eggs, for he describes
no fewer than two hundred ways of converting them into dainty
and appetising dishes.
All those who have come into- contact with M. Suzanne
are agreed that he is one of Nature's gentlemen, retiring and
modest, even to a fault ; whilst amongst his canfreres he is
*' looked up to " with admiration and respect on account of
his geniality and undoubted abilities. In addition to this, his
personal accomplishments are of no mean order. He excels as
a musician and an artist, whilst his work as an amateur photo-
grapher is worthy of the most unqualified praise. He has
indeed gained something like notoriety in this department,
having at different times photographed such leading sports-
men as the Earl of Bradford, the ill-fated Marquis of
Hastings, Baron Rothschild, Prince Edward of Saxe- Weimar,
etc. It was Suzanne who took the portrait of Fred Archer in
hi^ hunting-dress, upon the occasion of the visit of the cele-
brated jockey to Melton Mowbray, where the Wilton family
have their seat. This portrait was quite the rage at the time,
and attained a sale altogether unlocked for.
866 PRACTICAL GASTRONOMY
EUG]B]NE POUAED.
Mr. Eugene Pouard was born at Eugny, France, in May, 1841.
His name is familiar to many as a prominent member of the
catering fraternity. He is, liowever, best known as the prime
mover of the first cookery exhibition, held in London in 1885.
At an early age Mr. Pouard was apprenticed to the catering
business of Monsieur Sautereau, at Tonnerre, in France, where he
"served his time" for three years. Having gained a good
knowledge as cook and pastrycook during the time he was
apprenticed, he proceeded to the town of the " grandesc^ne" for
cookery, viz., Paris, where he worked in several noted places,
and thus gained more knowledge in the art. During the year.s
1857 and 1858 he oflaciated in the kitchens of Baron Borell, at
Issue, near Mantes. Anxious to gain still more experience,' he
resigned this position, and made for the great MetropoHs, where
he arrived in 1860. His first appointment was at the Guards'
mess, Curragh camp, Ireland, where he served as second cook, and
later on as chef for nearly two years. He next proceeded to take
up a more responsible engagement as chef to the Guards' mess at
"Windsor, where he remained till February 1868. He was next
appointed messman to the Brigade of Guards at the Tower of
London and Windsor. His success here marked him out for
the responsible duties of a caterer, and he was consequently
appointed contractor to the Queen's guard, St. James's Palace,
London, in 1881, where he is still acting in that capacity!
Besides his official duties, which he always fulfilled to the
satisfaction of his superiors and to the credit of himself, Mr.
Page 406
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
He is, however, by no means idle, for he still contributes
valuable advice and instruction to the English and French
catering journals, so that his own countrymen, as well as those
on this side of the " silver streak," are benefited by the useful
information he is ever ready to give.
He is acknowledged to be a great authority on culinary
matters; and as the author of "Egg Cookery" he has proved
to be one par excellence on the treatment of eggs, for he describes
no fewer than two hundred ways of converting them into dainty
and appetising dishes.
All those who have come into- contact with M. Suzanne
are agreed that he is one of Nature's gentlemen, retiring and
modest, even to a fault ; whilst amongst his canfreres he is
*' looked up to " with admiration and respect on account of
his geniality and undoubted abilities. In addition to this, his
personal accomplishments are of no mean order. He excels as
a musician and an artist, whilst his work as an amateur photo-
grapher is worthy of the most unqualified praise. He has
indeed gained something like notoriety in this department,
having at different times photographed such leading sports-
men as the Earl of Bradford, the ill-fated Marquis of
Hastings, Baron Rothschild, Prince Edward of Saxe- Weimar,
etc. It was Suzanne who took the portrait of Fred Archer in
hi^ hunting-dress, upon the occasion of the visit of the cele-
brated jockey to Melton Mowbray, where the Wilton family
have their seat. This portrait was quite the rage at the time,
and attained a sale altogether unlocked for.
866 PRACTICAL GASTRONOMY
EUG]B]NE POUAED.
Mr. Eugene Pouard was born at Eugny, France, in May, 1841.
His name is familiar to many as a prominent member of the
catering fraternity. He is, liowever, best known as the prime
mover of the first cookery exhibition, held in London in 1885.
At an early age Mr. Pouard was apprenticed to the catering
business of Monsieur Sautereau, at Tonnerre, in France, where he
"served his time" for three years. Having gained a good
knowledge as cook and pastrycook during the time he was
apprenticed, he proceeded to the town of the " grandesc^ne" for
cookery, viz., Paris, where he worked in several noted places,
and thus gained more knowledge in the art. During the year.s
1857 and 1858 he oflaciated in the kitchens of Baron Borell, at
Issue, near Mantes. Anxious to gain still more experience,' he
resigned this position, and made for the great MetropoHs, where
he arrived in 1860. His first appointment was at the Guards'
mess, Curragh camp, Ireland, where he served as second cook, and
later on as chef for nearly two years. He next proceeded to take
up a more responsible engagement as chef to the Guards' mess at
"Windsor, where he remained till February 1868. He was next
appointed messman to the Brigade of Guards at the Tower of
London and Windsor. His success here marked him out for
the responsible duties of a caterer, and he was consequently
appointed contractor to the Queen's guard, St. James's Palace,
London, in 1881, where he is still acting in that capacity!
Besides his official duties, which he always fulfilled to the
satisfaction of his superiors and to the credit of himself, Mr.