American Presidential Banqueting
Gazpacho Tio Pepe Sherry Hot Devil’s Crab Roast Leg of Lamb, conserve of currants
Chateau Latour Green Peas with Mint
Asparagus Vinaigrette Montrachet
Strawberry Meringues Chantilly
Pedro Ximenz Nuts and Candied Fruits
. Figure 1.14 ,
JEFFERSON MENU (Source: Rysavy and Leighton, A Treasury of White House Cooking, 1972, p. 184)
Similar to the twentieth-century modifications to French cuisine, known as novelle cuisine, these changes were a reaction to the rich stocks, sauces, and the- atrical pièces montées of the eighteenth century. This cuisine appealed to Jeffer- son’s preference for simple elegance.
Jefferson’s contributions to American cuisine included ice cream, vanilla, pasta, and tomatoes. Vanilla flavoring was a new ingredient for American cook- ery, appearing in the recipe for vanilla ice cream written by Jefferson himself. Pasta appears in Jefferson’s notes as macaroni, now known as tubular pasta. Fur- ther investigation shows, however, that he was actually referring to the pasta cut known as spaghetti. The tomato, meanwhile, had been taken from Central Amer- ica and popularized in Southern Europe. Jefferson brought the fruit and its seeds back to Monticello for cultivation.
Jefferson’s fascination with French cuisine extended to the equipment used to prepare and serve it, and he purchased in Paris a large quantity of cookware and bakeware. On his return to Monticello from France, the following inventory was added to the plantation books:
silver service pewterware dishes for hors d’oeuvre porcelain cups saucers plates soup tureens and bowls