Dieudonné Thiébault, to clarify the meaning of the position of maître d'hôtel at the court of the King of Prussia, sometimes says "maître d'hôtel, or rather chief cook, or only first cook" (Thiébault (1804), p. 250, t. 3on https://gallica.bnf.fr/ark:/12148/bpt6k28626n/f254.item) and sometimes "chef of the kitchens or, if you like, maître d'hôtel to his majesty", (Thiébault (1804), p. 153, t. 3on https://gallica.bnf.fr/ark:/12148/bpt6k28626n/f157.item) while Mirabeau writes that "in Prussia, names refer to things". (Mirabeau (1788). De la monarchie prussienne sous Frédéric le Grand. p. 168, t. 5.). Thiébault, Dieudonné (1804). Mes souvenirs de vingt ans de séjour à Berlin, ou Frédéric le Grand : sa famille, sa cour, son gouvernement, son académie, ses écoles, et ses amis littérateurs et philosophes (in French). Paris: Buisson. Thiébault, Dieudonné (1804). Mes souvenirs de vingt ans de séjour à Berlin, ou Frédéric le Grand : sa famille, sa cour, son gouvernement, son académie, ses écoles, et ses amis littérateurs et philosophes (in French). Paris: Buisson.
According to his grandson Lucien Noël, his grandfather's team of cooks consisted not of twelve, but of twenty-four. According to other sources, the chief cook had under his command five royal cooks, eight master chefs, three bakers, seven pasty cooks, five butchers, two fish-keepers and one poultryman. (Schieder, Theodor; Scott, H.R.; Krause, Sabina (2016). Frederick the Great. Routledge. p. 88. ISBN9781317901525.)
Mervaud, Christiane (6 December 2015). Voltaire à table. Plaisir du corps, plaisir de l'esprit. Desjonquères. p. 8. ISBN9782843211812. Every day, his two cooks and his two German cooks submitted suggestions. The king ticked off the items that appealed to him, preferring the dishes that appealed to him - pickles in vinegar, for example, rather than pâté à la romaine.
Dieudonné Thiébault, to clarify the meaning of the position of maître d'hôtel at the court of the King of Prussia, sometimes says "maître d'hôtel, or rather chief cook, or only first cook" (Thiébault (1804), p. 250, t. 3on https://gallica.bnf.fr/ark:/12148/bpt6k28626n/f254.item) and sometimes "chef of the kitchens or, if you like, maître d'hôtel to his majesty", (Thiébault (1804), p. 153, t. 3on https://gallica.bnf.fr/ark:/12148/bpt6k28626n/f157.item) while Mirabeau writes that "in Prussia, names refer to things". (Mirabeau (1788). De la monarchie prussienne sous Frédéric le Grand. p. 168, t. 5.). Thiébault, Dieudonné (1804). Mes souvenirs de vingt ans de séjour à Berlin, ou Frédéric le Grand : sa famille, sa cour, son gouvernement, son académie, ses écoles, et ses amis littérateurs et philosophes (in French). Paris: Buisson. Thiébault, Dieudonné (1804). Mes souvenirs de vingt ans de séjour à Berlin, ou Frédéric le Grand : sa famille, sa cour, son gouvernement, son académie, ses écoles, et ses amis littérateurs et philosophes (in French). Paris: Buisson.
de Hesse-Cassel, Charles (1861). Mémoires de mon temps (in French). Schultz. pp. 126–127.
Meyzie, Philippe (January 2006). "Les cadeaux alimentaires dans le Sud-Ouest aquitain au 18th century : sociabilité, pouvoirs et gastronomie". Histoire, économie & société (in French). doi:10.3917/hes.061.0033.
Weiss, Allen S. (2007). "Reflections on the Stuffed Cabbage". Gastronomica. 7 (1): 70–75. doi:10.1525/gfc.2007.7.1.70.
Conrad, Andreas (October 10, 2008). "Aber bitte mit Senf". Tagesspiegel (in German).
uni-halle.de
digitale.bibliothek.uni-halle.de
In an epistle from 1760, Frédéric evokes. "Joyard [who] wants to give himself to the devil / To invent dishes, worthy gifts of Comus, / Under their disguises hardly yet known" (Frédéric II (1760). Œuvres du philosophe de Sans-Souci (in French). p. 143.).
In a letter from 1737, Frédéric felt that his chef did "wonders" to "stuff the bellies" of his guests Frédéric II (1846), p. 289Read online at: http://friedrich.uni-trier.de/fr/oeuvres/16/289/. Frédéric II (1846). Œuvres de Frédéric le Grand (in French). Johann David Erdmann Preuß.
Casanova adds that Frederick II "did not live like Lucullus, for [...] this king had only one cook and Noël had only one kitchen assistant or marmiton " (Casanova & Vèze (1931), p. 48). This testimony is contradicted by that of Thiébault, who refers to a team of twelve cooks. Even an insulting libel attributed four cooks to Frederick II (de la Beaumelle, Laurent Angliviel (1752). Idée de la personne, de la manière de vivre, & de la cour du roi de Prusse.) and in the midst of war, when one of his French cooks died, the king immediately sought to replace him and gave "Noël a commission [to] bring in one of the best known". (Frédéric II (1846), p. 158, t.19on http://friedrich.uni-trier.de/fr/oeuvres/19/158/) Casanova, Giacomo; Vèze, Raoul (1931). Mémoires (in French). Paris: La Sirène. Frédéric II (1846). Œuvres de Frédéric le Grand (in French). Johann David Erdmann Preuß.
