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16

Chapter One

Historical Banqueting

FIRST COURSE

Small Chicken Patties

Soup Puree

Pork Cutlets

Red Cabbage Stewed (replaced with salmon)

Boiled Chicken

Shoulder of Mutton in Epigram

Sauce Robert Mashed Potatoes

Plain Butter

Ham

Shrimp Sauce

Beef Tremblongue

Boiled Turkey French Beans Fricaseed

Dressed Greens

Soup Santea

Oyster Loaves

(replaced by Stewed Carp) Scotch Collops

.,

SECOND COURSE

Maids of Honor Asparagus à la Petit Poi

Two Wild Ducks

Rhenish Cream

Lambs Tails au Bechamel

Prawns

Sauce

Hare Roasted

Sauce

Two Teal

Sweetbreads à la Dauphin

Plovers

Crayfish

Three Partridges

Sauce

Sauce

Chardoons

Fruit in Jelly

Custards

Fricassed Birds

. Figure 1.13 ,

MARTHA WASHINGTON’S MENU (Source: Cannon and Brooks, The President’s Cookbook, 1968, p. 9)

. PRESIDENT THOMAS JEFFERSON ,

Thomas Jefferson greatly influenced the development of banqueting styles in America. Following his years as minister plenipotentiary to the court of Louis XVI, Jefferson imported many of the traditions, foods, and wines of the European table to his Virginia home, Monticello. As president of the United States, Jeffer- son established a pattern of elegant banquets featuring French cuisine and the best available wines.

Never before had such dinners been given in the President’s house, nor such a variety of the finest and most costly wines. In his entertainments, repub- lican simplicity was united with epicurean delicacy; while the absence of splendo , ornament, and profusion was more than compensated by the neat- ness, orde , and elegant simplicity that pervaded the whole establishment.10

A summary from November 5, 1804, to February 22, 1805, totals 40 dinners served to 564 guests. The banqueting style Jefferson brought to America was termed cuisine bourgeois, a simplification of the heavy, three-course meals held over from the Middle Ages and used in Europe through the eighteenth century (see Figure 1.14).

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