This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
An English chef, author of an important culinary work. He Was A Pupil Of Careme And Saw That Great Artist Deriving A Large Income As Well As Much Fame From His Published Cook Books, Which Were, However, All In French, And He Took Those Books And From Them And His Own Practical Experience He Deduced An Anglo French system, becoming the interpreter of French culinary art to the English, and giving the country a new set of polished culinary terms to take the place of the old homely nomenclature of the kitchen, which had prevailed up to that time. Among the faults of his really great work maybe instanced the complicated nature of its directions and the endless accessories to each principal dish, leading the mind of the would-be learner off to a bewildering number of preparatory processes and causing him to give up the attempt in despair; its studied avoidance of anything savoring of a simple explanation; its nursing of mystery and use of obscure language; its covering up of old, already well-known and popular dishes with their foreign names, as if to make them appear like new things and prevent their immediate discovery, and its inculcation of extravagance and profusion.
This book seems to have passed immediately out of Francatelli's possession and became the very valuable property of the publishers, for the book was favored by the aristocracy, it complimented many of its members, and sold well. The greatest profit of all, probably, has been realized by its American re-publishers, who have advertised it frantically and reaped rich returns. This, of course, was of no benefit to either Francatelh or his family. Of Francatelli himself it is scarcely possible to find any printed particulars. He was at one time chef to the Reform Club, chef to the Queen, chef at the St James Hotel, Piccadilly, London, manager of the Free Masons' Tavern, London. He died about 1870. A London hotel, advertising in 1886, among other attractions announced that the services of Mr. Francatelli had been secured as chef. A London journal, noticing the ruse, hastened to proclaim that it was a son of the great Francatelli who had been engaged. About the same time an appeal for charity appeared in the London trade papers in behalf of Francatelli's daughter, who was described as being in a very destitute condition, and the smallest contributions of those who desired to lend a helping hand would be thankfully received.