Nourishing the Congress by Lucia C. Stanton, (April 1988), E332.2 .A5 1988A
Item
Identifier: id3971
Scope and Contents
As president, Jefferson took pains to entertain and feed the members of the convening Congress often and well, providing both an agreeable and less formal table (round rather than rectangular to facilitate conversation and avoid ranking guests, and invitations from Th. Jefferson rather than the President were just a few of his innovations) and the finest cuisine prepared by his French chef, Honoré Julien. Among the other French agents that added to the elegance of Jefferson’s White House were fine French wines and the maître d’hôtel, Etienne Lemaire. The menu included a variety of meats and curiosities such as macaroni, ice cream, and the "mammoth cheese" (1235lbs). Includes comments by William Plumer, Manasseh Cutler, and Mrs. Smith, as well as mention of dumbwaiters and the revolving serving door.
Dates
- E332.2 .A5 1988A
Extent
From the Collection: 74 Items
Language of Materials
From the Collection: English
- Culinary Matters Subject Source: Local sources
- Dinners and dining History United States 19th century Subject Source: Local sources
- Dinners and dining Washington (D.C.) History 19th century Subject Source: Local sources
- Financial Matters Subject Source: Local sources
- Government and Diplomacy Subject Source: Local sources
- Jefferson and Europe Subject Source: Local sources
- Slavery, Hemings Family Members Subject Source: Local sources
Repository Details
Part of the Thomas Jefferson Foundation Archives Repository
Contact:
Jefferson Library, Thomas Jefferson Foundation
Post Office Box 316
Charlottesville VA 22902
(434) 984-7543
library@monticello.org
Jefferson Library, Thomas Jefferson Foundation
Post Office Box 316
Charlottesville VA 22902
(434) 984-7543
library@monticello.org