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American Presidential Banqueting

Sherry

Consommé Imperial Bisque de Grevisse Woodcock Patties* Salmon

White Wine

Roast of Beef Breast of Pheasant Crawfish Pudding Goose Livers

Roman Punch

Turkey Artichokes Canvasback Duck

Red Wine

Sweet Warm Dish**

  • *

    Woodcock is a small game bird that was common to the East Coast of the United States.

** A form of dessert pudding.

. Figure 1.18 ,

PRESIDENT GRANT’S MENU, 1877 (Source: Cannon and Brooks, The President’s Cookbook, 1968, p. 279)

from seven to four or a maximum of five, as seen in Figure 1.21. The emphasis on simple elegance that marked Jefferson’s banqueting style came full circle 165 years later with Jacqueline Kennedy’s effort to imbue the White House with a similar style. This change reflected contemporary dining trends and reduced the overall dining time, allowing more time for the evening entertainments that be- came a hallmark of the Kennedy presidency, as seen in Figure 1.22.

Le Salmon Lafayette Le Contre-filet de Boeuf aux Cèpes Les Pommes Nouvelles Les Asperges Fraîches Hollandaise Le Laitue de Kentucky Le Fromage de Camembert Le Melon Glacé à la Vigneronne Les Petits Fours

. Figure 1.20 ,

PRESIDENT NIXON’S MENU FOR PRESIDENT POMPIDOU (Source: Rysavy and Leighton, A Treasury of White House Cooking, 1972, p. 107)

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