Amongst his appointments was that of chef de cuisine to
the Earls of Chelmsford and Dudley, Lord Kinnaird, Sir
W. Massey Stanley, and Mr. Rowland Errington of Melton
Mowbray, which town is even now famous for pork-pies
made from a recipe provided by him. He was for a time
manager of Crockford's Club, whence he removed to the Eoyal
Household as maitre d'hotel and chief cook in ordinary to Her
Majesty. He next superintended the then flourishing Coventry
House Club, and was for about seven years chef to the Reform
Club. As manager of the celebrated Freemasons' Tavern he
did much to ensure the exceeding popularity of that house, which
it has maintained to the present day.
As an author on cookery he has had few equals. His first
work, '* The Modern Cook," appeared in 1845, and ran through
twelve editions. In 1861 he produced " The Cook's Guide and
Butler's Assistant," and shortly after a book on " Cookery for
the Working Classes." Next appeared his " Royal English and
Foreign Confectionery Book."
In 1876 he departed this life at the ripe age of seventy-one.
55
864 PRACTICAIi GASTRONOMY
ALFRED SUZANNE.
Alfeed Suzanne was born in Normandy in the year 1829.
His father and his grandfather before him were both notable
chefs ; but he was destined for another sphere of life, and entered
upon his studies in Paris. Unforeseen circumstances, however,
determined him to abandon his collegiate career at the age of
eighteen, and embrace the calling of his parents ; and nowhere
have we a more striking exemplification of Darwin's hereditary
theorem than n the case of Suzanne, for, without even a know-
ledge of the rudiments of cookery, he confesses that he resolutely
embraced his father's profession, and, student-like, laid the
foundation of future sxiccess by a careful perusal of the works
of the immortal Careme, Brillat-Savarin, and the leading
authorities of the day upon culinary and gastronomic matters.
With the theoretical information thus acquired, he com-
menced his practical career as an apprentice in the kitchen of
the Earl of Clarendon, then Lord Lieutenant of Ireland, and,
mirahile dictu! at the end of six short months found himself
promoted to the honourable position of head pastrycook at
Dublin Castle, a position which he held for a period of four
years. From thence he passed into the service of the Earl of
Wilton as chef de cuisine.
The '* wicked Earl " — to give him the name by which he was
known among his familiars — was at that time at the zenith of his
fame as a sportsman, musician, lady-killer, and leader of society.
His epicurism was of the first water, and no man more assidu-
ously studied his creature comforts. For the lengthened period
of twenty-eight years M. Suzanne ministered to the delights
of the table at his lordship's generous board. On the death of
Lord Wilton, in 1882, the Duke of Bedford secured M. Suzanne
as controller of his kitchen, and this position he retained for
five years, until indiflierent health led him to seek permanent
repose and the otiuvi cum dignitate to which good and even
brilliant work had entitled him.
^(P ALFPyED SUZANNE 'J^'
%
J
FAMOUS CHEFS AND EPICURES 865
In the charming Parisian suburb of Neuilly, M. Suzanne and
his amiable wife are now domiciled, in circumstances which make
life worth the living.
Page 405
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Amongst his appointments was that of chef de cuisine to
the Earls of Chelmsford and Dudley, Lord Kinnaird, Sir
W. Massey Stanley, and Mr. Rowland Errington of Melton
Mowbray, which town is even now famous for pork-pies
made from a recipe provided by him. He was for a time
manager of Crockford's Club, whence he removed to the Eoyal
Household as maitre d'hotel and chief cook in ordinary to Her
Majesty. He next superintended the then flourishing Coventry
House Club, and was for about seven years chef to the Reform
Club. As manager of the celebrated Freemasons' Tavern he
did much to ensure the exceeding popularity of that house, which
it has maintained to the present day.
As an author on cookery he has had few equals. His first
work, '* The Modern Cook," appeared in 1845, and ran through
twelve editions. In 1861 he produced " The Cook's Guide and
Butler's Assistant," and shortly after a book on " Cookery for
the Working Classes." Next appeared his " Royal English and
Foreign Confectionery Book."
In 1876 he departed this life at the ripe age of seventy-one.
55
864 PRACTICAIi GASTRONOMY
ALFRED SUZANNE.
Alfeed Suzanne was born in Normandy in the year 1829.
His father and his grandfather before him were both notable
chefs ; but he was destined for another sphere of life, and entered
upon his studies in Paris. Unforeseen circumstances, however,
determined him to abandon his collegiate career at the age of
eighteen, and embrace the calling of his parents ; and nowhere
have we a more striking exemplification of Darwin's hereditary
theorem than n the case of Suzanne, for, without even a know-
ledge of the rudiments of cookery, he confesses that he resolutely
embraced his father's profession, and, student-like, laid the
foundation of future sxiccess by a careful perusal of the works
of the immortal Careme, Brillat-Savarin, and the leading
authorities of the day upon culinary and gastronomic matters.
With the theoretical information thus acquired, he com-
menced his practical career as an apprentice in the kitchen of
the Earl of Clarendon, then Lord Lieutenant of Ireland, and,
mirahile dictu! at the end of six short months found himself
promoted to the honourable position of head pastrycook at
Dublin Castle, a position which he held for a period of four
years. From thence he passed into the service of the Earl of
Wilton as chef de cuisine.
The '* wicked Earl " — to give him the name by which he was
known among his familiars — was at that time at the zenith of his
fame as a sportsman, musician, lady-killer, and leader of society.
His epicurism was of the first water, and no man more assidu-
ously studied his creature comforts. For the lengthened period
of twenty-eight years M. Suzanne ministered to the delights
of the table at his lordship's generous board. On the death of
Lord Wilton, in 1882, the Duke of Bedford secured M. Suzanne
as controller of his kitchen, and this position he retained for
five years, until indiflierent health led him to seek permanent
repose and the otiuvi cum dignitate to which good and even
brilliant work had entitled him.
^(P ALFPyED SUZANNE 'J^'
%
J
FAMOUS CHEFS AND EPICURES 865
In the charming Parisian suburb of Neuilly, M. Suzanne and
his amiable wife are now domiciled, in circumstances which make
life worth the living.