Grenadier’s Medallions of Veal and Crayfish with Angel Hair Pasta

Knut Apitz, Grenadier’s chef and owner, hosted President George H. W. Bush in 1989.  The following dish was “my own concoction,” Chef Apitz said. “with lightly sautéed veal medallions, fresh crayfish tails, and a very light crayfish sauce and a hint of hollandaise sauce.” The President was also served a floating island with fresh raspberries and terrine of duck.

The recipe for the Presidential dish was provided to the Milwaukee Sentinel and the original article can be found http://news.google.com/newspapers?nid=1368&dat=19890216&id=s35QAAAAIBAJ&sjid=qhIEAAAAIBAJ&pg=3334,4398583.

Grenadier’s Medallions of Veal and Crayfish with Angel Hair Pasta
8 Shallots, finely chopped, divided
Butter to saute’ shallots
1/4 c. Madeira wine
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Raspberry Creams, The White House Cookbook, by Ziemann, Gillette

Victorian era candy for St. Valentine’s Day.  And these come from America!  They appear in the first cookbook to reveal how The White House entertained; The White House Cookbook.

Published back in 1887, it is still a stand-out cookbook, as it features Chef Hugo Ziemann.  As noted by the cookbook, Ziemann was caterer for Prince Napoleon (the Napoleon who died fighting Zulus in Africa), steward of the famous Hotel Splendide in Paris, “conducted” the celebrated Brunswick Café in New York, and the Hotel Richelieu in Chicago.

Mrs. F.L. Gillette co-authored the cookbook, adapting recipes “to the practical wants of average American homes.” Here is the recipe as printed, except Trumpeterhill separated ingredients, added explanations and suggested substitutions, in italics.

The 1887 White House Cookbook Raspberry Creams
Confectioner’s sugar
1 tsp. raspberry jam
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