THURSDAY.

BREAKFAST.

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 Vougeot

RÔTI.

• 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.

*  *  *

• Crême 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.

*  *  *

• Bécassines 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 Célestine.

*  *  *

• 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 DIRECTION
OF
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.)

DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE.

• A—Plate.
• I—Glass for Sauterne.
• II—Glass for Sherry.
• III—Glass for Rhine Wine.
• IV—Glass for Water.
• V—Glass for Champagne.
• 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.

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.