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Chapter One

Historical Banqueting

. PRESIDENT ULYSSES S. GRANT ,

Diverse influences in menu planning created changes in the White House kitchen from one administration to another. In 1877, President Grant served the menu in Figure 1.18, to President-elect and Mrs. Rutherford Hayes. A combination of American foods served in the classical French dinner format, accompanied by the appropriate wines for each course, this menu embodies the marriage of American cuisine and traditional French dining customs.

. PRESIDENT FRANKLIN ROOSEVELT ,

President Franklin Roosevelt served the informal American cuisine menu shown in Figure 1.19 to General Charles de Gaulle for a working lunch in 1944. In marked contrast to this simple meal is the highly formal French menu in Figure 1.20, served by President Nixon to the French president Georges Pompidou and his wife in 1970.

. THE KENNEDY PERIOD ,

Jacqueline Kennedy was the individual who, next to Thomas Jefferson, most sig- nificantly influenced the style of banqueting in the White House. Her personal in- terest in the quality and style of cuisine and service for White House functions changed the patterns followed in previous presidencies. Mrs. Kennedy, like Jef- ferson, dramatically changed the menu format, reducing the number of courses

Jellied Bouillon

Boiled Chicken

Currant Jelly

Asparagus

Duchess Potatoes

Parsleyed Carrots Tossed Salad

Vanilla Ice Cream

Crushed Raspberries

Angel Food Cake Coffee

. Figure 1.19 ,

ROOSEVELT–DE GAULLE LUNCHEON MENU, 1944 (Source: Rysavy and Leighton, A Treasury of White House Cooking, 1972, p. 140)

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