Sorhet Dunderherg.
Canvas Back Ducks.
Nults.
Celery Mayonnaise.
Artichauts Bottoms. French Peas.
FOTAGES.
Consommd Francatelli. Bisque d’Ecrevisses.
HORS D’ffiUVRE.
Timbales d la Reynidre.
POISSON.
Filet Turhot Portugaise.
Pommes de terre Parisienne.
Celery Mayonnaise.
relev£.
Selle d’Agneau d la Colbert.
Haricots verts.
ENTREES.
Ailes de Poulets d la Hongroise.
Cdpes d la Bordelaise. Asperges. Sauce Creme.
Sorbet d la Prunelle.
EOTI.
Faisan rotes Franqud de Cailles.
Omelette Cdlestine.
Fruits. Cafd. Fromage.
ENTREMETS DE DOUCEUR.
Croutes aux Ananas. Glaces Fantaisies.
Fruits. Cafd. Petits Fours.
★ ★ ★
BUFFET FOR 1,000 PEOPLE.
COLD SERVICE.
Consommd on Tasse.
Sandwiches. Caviar on Toast. Radishes. Celery.
Cold Salmon Mayonnaise. Lobster and Shrimp Salad.
Westphalia Ham d la Gelde.
Boned Turkey. Galautine of Faison.
Cold Game in Season.
Mayonnaise of Chicken. Cold Turkey. Fillet of Beef. Game Pies.
Saddle of Venison, Currant Jelly.
Russian Salad.
Neapolitaine Ice-cream. Water Ices.
Nesselrode Puddings.
Claret and Champagne Jellies.
Biscuits Glacde. Charlottes Glacde.
Assorted Cakes. Assorted Candies.
Tea. Coffee Lemonade.
MANAGEMENT AND DIRECTIONS
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),
•a
c»
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 dis-
tinguished 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.
(485.)
486 DINRERS AND RECEPTIONS.
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.)
DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE.
I — Glass for Sauterne. IV — Glass for Water.
A — PLATE. II — Glass for Sherry. V — Glass for Champagne.
Ill — Glass for Rhine Wine. VI — Glass for Burgundy.
Flower decorations on the table are to be in flat designs, so as not to
obscure the view of the guests.
DmiTERS AND RECEPTIONS.
487
Page 323
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sorbet Dunderherg.
Canvas Back Ducks.
Nuts.
Celery Mayonnaise.
Artichauts Bottoms. French Peas.
POTAGES.
Consommé Francatelli. Bisque d’Ecrevisses.
HORS D'ŒUVRE.
Timbales d la Reynidre.
POISSON.
Filet Turhot Portugaise.
Pommes de terre Parisienne.
Celery Mayonnaise.
RELEVÉ.
Selle d’Agneau d la Colbert.
Haricots verts.
ENTREES.
Ailes de Poulets d la Hongroise.
Cdpes d la Bordelaise. Asperges. Sauce Creme.
Sorbet d la Prunelle.
RÔTI.
Faisan rôtés Français de Cailles.
Omelette Cdlestine.
Fruits. Cafd. Fromage.
ENTREMETS DE DOUCEUR.
Croutes aux Ananas. Glaces Fantaisies.
Fruits. Cafd. 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 d la Gelde.
Boned Turkey. Galantine of Faisan.
Cold Game in Season.
Mayonnaise of Chicken. Cold Turkey. Fillet of Beef. Game Pies.
Saddle of Venison, Currant Jelly.
Russian Salad.
Neapolitaine Ice-cream. Water Ices.
Nesselrode Puddings.
Claret and Champagne Jellies.
Biscuits Glacés. Charlottes Glacées.
Assorted Cakes. Assorted Candies.
Tea. Coffee Lemonade.
MANAGEMENT AND DIRECTIONS
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),
•a
c»
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.
(485.)
486 DINRERS AND RECEPTIONS.
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.)
DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE.
I — Glass for Sauterne. IV — Glass for Water.
A — PLATE. II — Glass for Sherry. V — Glass for Champagne.
Ill — Glass for Rhine Wine. VI — Glass for Burgundy.
Flower decorations on the table are to be in flat designs, so as not to obscure the view of the guests.
DmiTERS AND RECEPTIONS.