The Whitehouse Cookbook (1887) by Hugo Ziemann (ebook and pdf reader txt) đź“•
The carver should ask the guests whether they have a preference forthe brisket or ribs; and if there be a sweetbread served with thedish, as is frequently with this roast of veal, each person shouldreceive a piece.
Though veal and lamb contain less nutrition than beef and mutton, inproportion to their weight, they are often preferred to these lattermeats on account of their delicacy of texture and flavor. A wholebreast of veal weighs from nine to twelve pounds.
[Illustration]
A FILLET OF VEAL.
A fillet of veal is one of the prime roasts of veal; it is taken fromthe leg above the knuckle; a piece weighing from ten to twelve poundsis a good size and requires about four hours for roasting. Beforeroasting, it is dressed with a force meat or stuffing placed in thecavity from where the bone was taken out and the flap tightly
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MONDAY.
BREAKFAST.
Sliced Oranges. Graham Mush 273. Codfish Steak 66. Lyonnaise Potatoes 196. Hashed Beef on Toast 280. French Rolls 253. Brown Bread 244. Coffee 458.LUNCHEON.
Cold Roast Goose 86. Scalloped Cheese 222. Ham Salad 172. French Bread 246. Apple Meringue Pie 327. Chocolate 461.DINNER.
Onion Soup 41. Roast Spare Rib 146, Cranberry Sauce 163 Browned Potatoes 192. Stewed Carrots 213. Boiled Onions 198. Plain Celery. Boiled Rice Dumplings with Custard Sauce 384. Pastry Sandwiches 312. Fruit. Coffee 458.TUESDAY.
BREAKFAST.
Stewed Prunes. Boiled Rice 275. Pork Chops and Fried Apples 147. Warmed Potatoes 195. Buckwheat Cakes 266. Wheat Bread 240. Coffee 458.LUNCHEON.
Sliced Head Cheese 154. Bread Omelet 234. Parsnip Fritters 203. Cold Slaw 173. Graham Bread 243. Mince Pie 338. Tea 460.DINNER.
Scotch Mutton Broth 32. Boiled Turkey 84, Oyster Dressing 83 Mashed Potatoes 192. Baked Squash 212. Boiled Parsnips 203. Piccalili 186. Baked Corn Meal Pudding 393, Hard Sauce 420 Apple Tarts 342. Cheese. Coffee 458.WEDNESDAY.
BREAKFAST.
Cider Apple Sauce 162. Hominy 276. Broiled Rabbits 103. Codfish Balls 63. Potato Fillets 196. Continental Hotel Waffles 260. Dry Toast 276. Coffee 458.LUNCHEON.
Turkey Hash 85. Rice Croquettes 274. Lobster Salad 171. Raised Biscuits 251. Almond Custard 347. Cocoa 461.DINNER.
Oyster Soup 46. Sliced Beef Tongue 124, Brown Sauce 161 Potato Puffs 193. Steamed Cabbage 201. Lamb Sweetbreads 142, with Tomato Sauce 159 Birds' Nest Pudding 387, Plain Sauce 420 Crackers. Cheese. Coffee 458.
THURSDAY.
BREAKFAST.
Stewed Peaches. Cracked Wheat 275. Mutton-Chops Broiled 139, Tomato Sauce 159 Saratoga Chips 193. New England Corn Cake 246. Bakers' Doughnuts 317. Wheat Bread 240. Coffee 458.LUNCHEON.
Cold Spiced Tongue 125. Cheese Cream Toast 223. Pickled Onions 184. Fried Sweet Potatoes 198. Twist Bread 246. Layer Cake 304, with Apple Filling 288 Tea 460.DINNER.
Vegetable Soup 42. Beef á la Mode 113. Browned Potatoes 192. Boiled Turnips 214. Fried Onions 199. Oyster Salad 172. Snow Pudding 405. Squash Pie 337. Nuts. Raisins. Coffee 458.FRIDAY.
BREAKFAST.
Apple Sauce 162. Oatmeal with Cream 274. White Fish Fried 51. Grilled Bacon 149. Baked Potatoes 197. Feather Griddle-cakes 262. Brown Bread 244. Coffee 458.LUNCHEON.
Cold Pork and Beans, 149. Beef Croquettes 121. Green Tomato Pickles 181. Milk Biscuits 251. Angel Cake 302. Preserved Pears 427. Chocolate 461.DINNER.
Pea Soup 43, with Croutons 45 Codfish Steaks 66. Potato Snow 194. Baked Beets 210. Chicken, with Macaroni 96. Celery Salad 174. Baked Apple Dumplings 384, Sweet Sauce 421 Bakers' Custard Pie 330. Cheese. Coffee 458.SATURDAY.
BREAKFAST.
Bananas. Oat Flakes 275. Pork Cutlets 147. Oyster Fritters 75. Hasty Cooked Potatoes 195. Graham Griddle-cakes 264. Wheat Bread 240. Coffee 458.LUNCHEON.
Boiled Tripe 125. Chicken Omelet 233. Potato Salad 175. French Bread 246. Ginger Cookies 309. Preserved Citron 428. Tea 460.DINNER.
Tapioca Cream Soup 41. Lamb Stew 143. Mashed Potatoes 192. Creamed Parsnips 204. Boston Pork and Beans 149. Cold Slaw 173. Apple Fritters 267, Sugar Sauce 418 Lemon Pie 328. Nuts. Raisins. Coffee 458. SPECIAL MENUS.STATE DINNER AT WHITE HOUSE.
Blue Points. Accompanied by: Haute Sauterne. Amontillado.POTAGES.
Potage tortue á l'Anglaise Consommé Printaniére Royale.HORS D'OEUVRES.
Canapé á la Russe. Timbales á la Talleyrand. Accompanied by: Rauenthaler Berg.POISSONS.
Saumon, Sauce Hollandaise. Grenadines de Bass. Pommes de Terre Duchesse. Cucumber Salade. Accompanied by: Ernest Jeroy.RELEVÉS.
Selle d'Agneau, Sauce Menthe. Filet de Boeuf á la Richelieu. Accompanied by: Chateau Margause.ENTREES.
Ris de Veau á la Perigneux. Cotelettes d'Agneau d'or Maison. Terrapin á la Maryland. Punch Cardinal. Accompanied by: Clas de VougeotRÔTI.
Canvas Back Duck.ENTREMETS.
German Asparagus. Petite Pois. Gelée au Champagne. Plombieré aux Framboise. Pudding Diplomate. Café. Liqueurs. Fruits. Fromage.
MRS. CLEVELAND'S WEDDING LUNCH. JUNE 4th, '88.
Consommé en tasse. Soft Shell Crabs. Accompanied by: Chateau Iquem. Coquilles de Ris de Vean. Snipes on Toast. Lettuce and Tomato Salade. Accompanied by: Moet & Chandon. Fancy Ice-cream. Cakes. Tea. Coffee. Fruits. Mottos.GENERAL GRANT'S BIRTHDAY DINNER.
Clams. Accompanied by: Haute Sauterne.POTAGES.
Consommé Imperatrice Bisque de Crabes. Accompanied by: Amontillado.VARIES HORS D'OEUVRE VARIES.
Bouchées á la Régence.POISSON.
Fruites de riviere Hollandaise vert pré. Pommes de terre á la Parisienne. Coucombres. Accompanied by: Johannisberger.RELEVÉ.
Filet de Boeuf á la Bernardi. Accompanied by: Ernest Jeroy.ENTREES.
Ailes de Poulets á la Perigord. Petits Pois au Beune. Caisses de ris de Vean á l'Italienne. Haricots verts. Asperges, sauce Crême. Sorbet Fantaisie.RÔTI.
Squabs. Salade de Laitue. Accompanied by: Nuits.ENTREMETS SUCRES.
Croute aux Mille Fruits. Cornets á la Chantilly. Gelée á la Prunelle.PIECES MONTEES.
Glace Varietees. Fruits. Petits Fours. Café.
MENU FOR 4 COVERS.
Huitres en Coquille.* * *
Potage Julienne aux Quenelles.* * *
Paupiettes de Turbots á la Joinville. Cucumbers. Pommes d'Auphine.* * *
Filets Mignons á la Provencale. Larded Sweetbread á la Meissoniére.* * *
Punch au Kirsh.* * *
Quails Bardés sur Cronstade. Lettuce Salad.* * *
German Asparagus.* * *
Plombieré aux Fraises.* * *
Fruits. Café. Fromage.MENU FOR 6 COVERS.
Huitres en Coquilles. Accompanied by: Sauterne.* * *
Purée St. Germain. Consommé Paté d'Italie. Accompanied by: Amontillado.* * *
Broiled Blue Fish, Maitre d'Hotel. Cucumbers. Pommes Duchesse. Accompanied by: Hochheimer.* * *
Small Tenderloin Sautés, Marrow Sauce. Lamb Chops á la Marechale. Accompanied by: Moet & Chandon.* * *
Croutes aux Champignons á la Parisienne.* * *
Sorbet Venetienne.* * *
Squabs with Water-cresses. Accompanied by: Chateau Latour.* * *
Lettuce and Tomato Salad.* * *
Artichauts, Sauce Hollandaise.* * *
CrĂŞme Bavaroise au Chocolat.* * *
Fruits. Café. Fromage.MENU FOR 8 COVERS.
Huitres en Coquille. Accompanied by: Haute Sauterne.* * *
Bisque of Lobster. Lamb Broth with Vegetables.* * *
Radishes. Olives. Accompanied by: Amontillado.* * *
Timbales á l'Ecossaise. Bass á la Régence. Accompanied by: Rauenthaler Berg.* * *
Potatoes Windsor.* * *
Filet of Beef Larded á la Parisienne. Saddle of Mutton, Currant Jelly. Accompanied by: Ernest Jeroy.* * *
Sweetbreads á la Pompadour. Terrapin á la Maryland. Accompanied by: Chateau Latour. Cauliflower au Gratin. Celery au Jus.* * *
Punch Maraschino.* * *
Canvas Back Duck.* * *
Lettuce Salad.* * *
Soufflé á l'Orange.* * *
Fruits. Café. Fromage.
MENU FOR 10 COVERS.
Consommé de Volaille. Accompanied by: Haute Sauterne.* * *
Huitres á la Poulette.* * *
Radishes. Olives. Bouchées á la Bohemienne. Accompanied by: Johannisberger.* * *
Truites Saumoné au Beurre de Montpellier. Tartelette Potatoes. Cucumbers.* * *
Filets Mignon de Boeuf á la Trianon. Cotelettes de Pigeon, Marechale. Accompanied by: Moet & Chandon.* * *
Petits Pois Garnis de Fleurous. Artichauts á la Barigoule.* * *
Punch Romaine.* * *
BĂ©cassines au Cresson. Accompanied by: Chas. de Vougert.* * *
Lettuce Salad.* * *
Pouding Nesselrode.* * *
Fruits. Café. Fromage.MENU FOR 12 COVERS.
Little Neck Clams. Accompanied by: Haute Sauterne.* * *
Cream of Asparagus. Consommé Royal.* * *
Radishes. Olives. Accompanied by: Amontillado.* * *
Caviar sur Toast. Pompano Maitre d'Hotel. Bass á la Régence. Pommes Parisienne. Accompanied by: Moselbluemchen.* * *
Cotelettes d'Agneau á la Purée de Cólen. Filet of Boeuf á la Pocahontas. Accompanied by: Moet & Chandon.* * *
Tarrapin á la Richelieu.* * *
Sorbet Dunderberg.* * *
Canvas Back Ducks. Accompanied by: Nuits.* * *
Celery Mayonnaise.* * *
Artichauts Bottoms. French Peas.* * *
Omelette CĂ©lestine.* * *
Fruits. Café. Fromage.MENU FOR 24 COVERS.
* * *
Huitres.POTAGES.
Consommé Francatelli. Bisque d'Ecrevisses.HORS D'OEUVRE.
Timbales á la Reyniére.POISSON.
Filet Turbot Portugaise. Pommes de terre Parisienne. Celery Mayonnaise.RELEVÉ.
Selle d'Agneau á la Colbert. Haricots verts.ENTREES.
Ailes de Poulets á la Hongroise. Cépes á la Bordelaise. Asperges Sauce Crême. Sorbet á la Prunelle.RÔTI.
Faisan rotes Franqué de Cailles.ENTREMETS DE DOUCEUR.
Croutes aux Ananas. Glaces Fantaisies. Fruits. Café. Petits Fours.BUFFET FOR 1,000 PEOPLE.
COLD SERVICE.
Consommé on Tasse.* * *
Sandwiches. Caviar on Toast. Radishes. Celery.* * *
Cold Salmon Mayonnaise. Lobster and Shrimp Salad.* * *
Westphalia Ham á la Gelée.* * *
Boned Turkey. Galautine of Faison. Cold Game in Season. Mayonnaise of Chicken. Cold Turkey. Fillet of Beef. Game Pig. Saddle of Venison, Currant Jelly.* * *
Russian Salad.* * *
Neapolitaine Ice-cream. Water Ices. Nesselrode Puddings. Claret and Champagne Jellies. Biscuits Glacée. Charlotte Glacée.* * *
Assorted Cakes. Assorted Candies. Tea. Coffee. Lemonade. MANAGEMENT AND DIRECTIONOF
DINNERS AND RECEPTIONS
ON
STATE OCCASIONS AT THE WHITE HOUSE.
Etiquette as observed in European courts is not known at the White House.
The President's Secretary issues invitations by direction of the President to the distinguished guests.
The Usher in charge of the cloak-room hands to the gentleman on arrival an envelope containing a diagram of the table (as cut shows), whereon the name and seat of the respective guest and the lady he is to escort to dinner are marked.
A card corresponding with his name is placed on the napkin belonging to the cover of the seat he will occupy.
The President's seat is in the middle of the table. The most distinguished guests sit on his right and left. If their wives are present they will occupy these seats, and the gentlemen will be seated next to the President's wife whose seat is directly opposite the President.
Official dinners all over the world are always served after the French fashion, and are divided into three distinct parts. Two of them are served from the kitchen, and the third from the pantry.
The first part of the dinner served French style includes from oysters on the shell to the sherbets.
The second service continues to the sweet dishes.
The third includes ice, cakes, fruits, cheeses, which are all understood as desserts, and are dressed in the pantry.
All principal dishes which are artistically decorated are shown to the President first, then are carried around the table before being carved by the Steward in the pantry.
Fancy folding of the napkins is considered out of fashion; plain square folded, so as to show monogram in the middle, is much preferred.
The following diagram will illustrate the arrangement of the glasses on the table. (See diagram.)
Flower decorations on the table are to be in flat designs, so as not to obscure the view of the guests.
Corsage boquets for ladies consist of not more than eight large roses tied together by silk ribbon, with the name of the lady stamped on in gold letters.
Gentlemen's bouttonieres consist only of one rosebud.
Boquets for ladies are to be placed on the right side; for gentlemen, on the napkin next to card bearing his name.
Printed menus are never used on any official occasion.
The private dinners menus are either printed or written on a plain card and placed on each cover.
Liquors, cordials, cigars are served on a separate table after the ladies have retired to the parlor.
Dishes for invalids should be served in the daintiest and most attractive way; never send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite.
When preparing dishes where milk is used, the condition of the patient should be considered. Long cooking hardens the albumen
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