Research by Steven L. Brawley

January 20, 1961: Inauguration Day Luncheon at U.S. Capitol

• Cream of Tomato Soup with Crushed Popcorn
• Deviled Crab Meat Imperial
• New England Stuffed Lobster with Drawn Butter
• Texas Ribs of Beef au jus
• String Beans Amandine
• Broiled Tomato
• Grapefruit and Avocado
• Hot Garlic Bread and Rolls
• Pattiserie Bateau Blanche, Mints & Coffee

February 14, 1961: Luncheon for the Prime Minister of Denmark

• Turtle Soup
• Rock Cornish Hen
• Spanish Rice
• Asparagus in Butter
• Mixed Green Salad
• Assorted Cheeses
• Pineapple Sherbert
• Rum Sauce
• Pastries
• Demi-tasse
• Liqueurs

February 21, 1961: Family Dinner with President Kennedy, Robert Kennedy, Mrs. Lawford, Mr. and Mrs. Smith, and Lem Billings

• Consomme
• Avocado Pear Cubes
• Roast Leg of Lamb
• Baked Potato au Fromage
• String Beans Amandine
• Mixed Green Salad
• Cheese and Crackers
• Chocolate Souffle
• Chocolate Sauce with Whipped Cream
• Demi-tasse
• Liqueurs

February 24, 1961: Luncheon for the Prime Minister of Australia

• Smoked Salmon
• Sour Cream with Capers
• Seafood in Vol-au-Vent
• Grilled Tomatoes
• Spinach Ring
• Carrot Garniture
• Mixed Green Salad
• Apple Tart
• Demi-tasse

March 15, 1961 Dinner for Prince and Princess Radziwill

• Poulet a l’Estragon
• Grilled Tomatoes
• Mushrooms in Herbs
• Casserole Marie-Blanche
• Baba aux Fraises
• Demi-tasse

March 26, 1961: Family Dinner (First meal prepared for Kennedy’s by Chef René Verdon)

• Boula Boula Soup
• Roast Leg of Lamb
• Roasted Potatoes
• Puree Carrots
• Corn on cob
• Mixed Salad
• Cheese
• Chocolate Chiffon Mousse

April 5, 1961: Luncheon for the Prime Minister of Great Britain

• Trout en Gelee au Chablis
• Filet of Beef, Garnished with Vegetables
• Asparagus with Orange Butter Sauce
• Meringue Ice Cream Mold
• Demi-tasse

April 11, 1961: Luncheon for Ladies of the Press

• Seafood Newburg and Rice
• Hungarian Goulash with Noodles
• Cold Turkey
• Ham and Tongue en Chaud-froid
• Cold Poach Salmon in Green Sauce
• Galantine of Veal
• Vegetable Salad
• Fresh Fruit
• Petits fours
• Demi-tasse

April 12, 1961: Luncheon for the Chancellor of West Germany

• Avacado Pear Belle Aurore
• Roast Beef Brabant Style
• Potatoes Nancy
• String Beans Amandine
• Salad Lorette
• Bombe Glacee Aiglon
• Demi-tasse

April 17, 1961: Luncheon for the Prime Minister of Greece

• Consommé Ambassadeur
• Chicken LaFayette
• White House Terrine
• Dame Blanche
• Pastry
• Demi-tasse

April 20, 1961: Reception for Wives of Newspaper Publishers (Menu Needed)

May 3, 1961: Dinner for the President of Tunisia

• Medallions of Cold Salmon with Green Sauce
• Roast Lamb with Vegetables
• Salad and Brie Cheese
• Couronne Glacee Imperiale (Molded Strawberry and Vanilla Ice Cream)
• Petits fours
• Demi-tasse

May 23, 1961: Luncheon for Congresswomen/Wives of the Members of the Cabinet and the Congress

• Demoiselles de l’Ocean en Bellevue
• Supreme of Capon Demidoff
• Potatoes Parisienne
• Green Beans Amandine
• Pineapple Sherbert
• Petits fours 
• Demi-tasse

May 24, 1961: Luncheon for Prince Rainier and Princess Grace of Monaco

• Soft Shell Crab Amandine
• Spring Lamb Á La Broche Aux Primeurs
• Salade Mimosa
• Strawberries Romanoff
• Petits fours 
• Demi-tasse

June 8, 1961: Luncheon for the President of the Republic of Congo

• Timbale of Crabmeat Florida
• Roast Leg of Lamb Vert Pre
• Green Peas a la Francaise
• Waffle Potatoes
• Bombe Glacee Jamaica
• Petits fours
• Demi-tasse

June 12, 1961: Luncheon for the President of the Council of Ministers of the Italian Republic

• Homard en Bellevue
• Roast Sirloin Richelieu
• Potatoes Chateau
• Stuffed Tomatoes with Mushrooms
• Braised Lettuce
• Bombe Vesuvienne
• Petits fours
• Demi-tasse

June 21, 1961: Luncheon for the Prime Minister of Japan

• Aspic de Saumon Beausejour
• Tournedos Marie Louise
• Potatoes Berny
• Artichoke Hearts Glaces
• Omelette Surprise
• Demi-tasse

July 11, 1961: Dinner for the President of Pakistan (Mount Vernon)

• Avocado and Crabmeat Mimosa
• Poulet Chasseur
• Couronne de Riz Clamart
• Framboises a la Crème Chantilly
• Petits fours 
• Demi-tasse

July 25, 1961: Luncheon for the Prime Minister of Nigeria Alhaja

• Medallions of Salmon with Mayonnaise Sauce
• Roast Sirloin of Beef
• String Beans
• Stuffed Tomatoes
• Potatoes Parisienne
• Peach Melba
• Demi-tasse

July 31, 1961: Luncheon for the Vice President of the Republic of China

• Melon and Ham
• Chicken in Wine
• Green Peas
• Potatoes Rissole
• Mixed Green Salad
• Cheese and Crackers
• Baked Alaska
• Demi-tasse

September 13, 1961: Luncheon for the President of the Republic of Indonesia

• Lobster Thermidor with Rice
• Filet Mignon with Béarnaise Sauce
• Potato Puffs
• Stuffed Artichokes
• Vanilla Soufflé with Chocolate Sauce

September 15, 1961: Luncheon for the Foreign Ministers of France, Great Britain, and West Germany

• Cold Curried Soup
• Filet of Sole Belle Meuniere
• Pureed Potatoes
• Spinach
• Tomato and Cucumber Salad
• Cream Puffs with Chocolate Sauce
• Demi-tasse

September 19, 1961: Dinner for the President of the Republic of Peru

• Salmon Mousse
• Tomato and Cucumber Salad
• Tournedos Heloise
• Roast Potatoes
• Green Beans with Almonds
• Assorted Cheeses
• St. Honore Cake
• Demi-tasse

September 20, 1961: Tea for Wives of Diplomatic Corps (Menu Needed)

September 21, 1961: Luncheon for the Cast of “Advise and Consent”

• Salmon Mousse
• Tomato and Cucumber Garniture
• Noisette d’Agneau
• Potatoes Souffle
• Green Beans
• Salad and Cheese
• Fruits Rafraichis

October 4, 1961: Dinner for the President of the Sudanese Republic

• Filets de Sole Normande
• Selle d’Agneau Clamart
• Fois Gras en Gelee
• Salade Verte
• Bombe Glacee Coppelia
• Demi-tasse

October 13, 1961: Luncheon for Missouri Editors and Publishers

• Artichoke Hearts a la New Orleans
• Striped Bass
• Sauce a la Creme
• Lima Beans aux Champignons
• Potatoes Persille
• Salad and Cheese
• Macedoine de Fruits
• Demi-tasse

October 16, 1961: Luncheon for the President of Finland

• Truites sux Amandes
• Polet a’Estragon
• Epinards a la Crème
• Tomatoes Grille
• Pommes Dauphine
• Salad et Fromage
• Torte Maxine

October 19, 1961: Luncheon for the President of Liberia

• Quiche Lorraine
• Cotelette d’Agneau a l’Americane
• Pommes Lorette
• Salade Verte
• Bombe Deesse
• Sauce Framboise
• Almond Wafters
• Demi-tasse

October 24, 1961: Luncheon for United Nations Day

• Boula Boula Soup
• Minced Lamb Curry with Rice
• Salad Mimosa
• Charlotte de Pommes

October 27, 1961: Luncheon for Texas Editors and Publishers

• Gnocchi a la Parisienne
• Truites Grenobloise
• Haricots Vert au Beurre
• Beignets de Salsifi
• Peche Melba
• Petits fours
• Demi-tasse

November 1, 1961: Dinner for President and Mrs. Truman

• Crab Mousse
• Roast Grouse with Wild Rice
• Green Beans
• Braised Celery
• Salad Mimosa
• Pineapple in Half-Pineapple Shell
• Petits fours
• Demi-tasse

November 3, 1961: Luncheon

• Saumon Fume
• Epinards a la Creme
• Truites aux Amandes
• Tomatoes Grille
• Pommes Parisienne
• Salade Mimosa
• Bombe Glace Alexandra
• Demi-tasse

November 6, 1961

• Oeufs Maintenon
• Chateaubriands Grilles
• Pommes Pont Neuf
• Salade Verte
• Fromages
• Souffle au Grand Marnier

November 7, 1961: Dinner for the Prime Minister of India

• Vol-au-Vent Maryland
• Gigot d’Agneau aux Flageolets
• Tomatoes Grille
• Epinards a la Crème
• Mousse aux Concombres
• Bombe Glace Caribienne

November 8, 1961

• Petite Souffles Suissesse
• Coulibiac de Poisson
• Poularde a la Neva
• Salade Waldorf
• Fromages
• Delices du Roy

November 11, 1961: Dinner for Princess Lee Radziwill

• Vol au Vent Langouste
• Canard a l’orange
• Riz sauvage
• Petits pois a la Francaise
• Mousse de Jambon au Porto
• Salade Mimosa
• Omlette Venitienne

November 13, 1961: Dinner for the Governor of Puerto Rico

• Mousse de Sole Amiral
• Filet de Beouf Montfermeil
• Galantine de Faigon au Porto
• Salad Verte
• Sorbet au Champagne
• Petits fours

November 21, 1961: Luncheon for the Chancellor of West Germany

• File de Sole Polignac
• Tournedos Beaugency
• Pommes Virginia
• Salade Verte
• Poires Belle Helene
• Demi-tasse

December 1, 1961: Luncheon

• Gnocchi a la Romaine
• Mousse de Sole New Orleans
• Petit Pois a la Francaise 
• Salade Tomates et Concombres
• Souffle Glace
• Petit fours sec
• Demi-tasse
• Mints and Chocolate
• Mixed nuts

Research by Steven L. Brawley

According to the John F. Kennedy Library, when planning a menu, Jackie kept an eye on cost and tried to select foods that were in plentiful supply and in season. She also kept the number of courses to four although the previous White House dinners ran to five and six, and during the Grant administration ran as high as twenty-nine.

Jackie’s streamlined menus consisted of either a fish or soup course first, then the main dish, salad and dessert.

She followed the same menu pattern for her family meals, except that then, she usually eliminated dessert and ended with salad and cheese.

Early on, she had the menus printed in French, but fearing negative feedback, the President encouraged them to be printed in English, unless a "French" word was necessary.

René Verdon was the French chef hired by Jackie to work at the White House. He received the title Chevalier de la Legion d’Honneur for his contribution to French cuisine. During the Kennedy administration he became an American citizen.

Steven L. Brawley has utilized the following sources to document the Kennedy White House menus (1961-1963): The JFK Library; In the Kennedy Style by Rene Verdon and Letita Baldrige; White House Parties by Anne Lincoln; White House Chef Cookbook by Rene Verdon; Entertaining in the White House by Marie Smith; and White House Chef by Francois Rysavy.

Research by Steven L. Brawley

Jackie's China Patterns (based upon items sold at Sotheby's Auctions)

• Belleek, Shamrock Ware
• Burselm, Pink Colonial
• Coalport, Canton
• Copeland Spode, Italian
• Grosvenor, Merlin
• Neu Brandenstein, Meissen
• Piero Fornatossi, Man in Space Series
• Spode, Fox Hunting Series with Maroon Border
• Stangl Pottery, Town Country
• Syracuse Whitby
• Ten Adams, Fairy Villas
• Villeroy Boch, Blue Onion
• Wannopee, Lettuce Leaf
• Wedgwood, Peabody Museum Series
• Worchester, Astley and Cumberland

Research by Steven L. Brawley

Baked Beans (From the 1960 Campaign)

Ingredients:

• 4 cups dried pea beans (navy beans)
• 1 small onion, minced
• ¼ pound salt pork, diced
• ¾ cup brown sugar or molasses
• ½ cup ketchup
• 1 teaspoon dry mustard
• 2 teaspoons salt
• 1 tablespoon Worcestershire sauce
• 1 cup boiling water
• ¼ pound salt pork, cut into strips

Preparation:

• Cover beans with water. Bring slowly to a boil or soak overnight. Drain beans. Using fresh water, cover beans again and simmer slowly about 1 to 2 hours, or until skins burst when you blow on them. (Taste for tenderness after 1 hour.)
• Drain and add minced onion, diced salt pork, sugar, ketchup, mustard, salt, Worcestershire and boiling water.
• Pour into greased casserole dish and top with sliced salt pork.
• Bake, covered, at 275 degrees for 6 to 8 hours. Uncover for the last hour of cooking.
• Add additional water if beans become dry. 8 servings.

Potatoes Rissole

Ingredients:

• 4 lg potatoes
• 2 tbs olive oil
• 1 tbs unsalted butter
• 1/4 c Flat leaf parsley; chopped

Preparation:

• Using a vegetable baller, scoop out pieces of potato about the size of hazelnuts.
• Keep covered with cold water until ready to cook.
• Drain the potato balls on a paper towel. Heat the olive oil in a saute pan over medium heat.
• Add the potato balls and sauté until they start to brown, about 12-15 minutes.
• Add the butter and sauté an additional 4-5 minutes. Toss with chopped parsley and serve.

Green Risotto (Marta Sgubin)

Ingredients:

• 1/2 cup olive oil
• 1 medium onion) finely chopped
• 1-1/2 cups arborio rice
• 5 cups chicken stock
• 1/2 cup white wine
• 10 leaves fresh spinach

Preparation:

• Heat the olive oil in a heavy 3-quart saucepan. Add the onion and sauté until golden brown, then add the rice and cook for a minute or so, stirring so that each grain is coated with oil. Meanwhile, heat the stock. Add the wine to the rice and cook until it has evaporated, then start adding the stock.
• Pour in a little at a time, just enough so the rice is covered, then cook, stirring constantly, until the stock has been absorbed. Continue to add stock until the rice is the right consistency—al dente. This should take about 20 minutes. Begin tasting after about 15 minutes. You may not use all the stock, but judge by the texture of the rice, not the amount of liquid.
• Wash the spinach leaves, then put them, still wet, into a blender and liquefy them. You may need to add a tiny bit more water. Add the purée to the rice and stir it in. The rice will become a nice green color. Serve at once with Parmesan cheese.

Salmon and Cucumber Mousse (Rene Verdon)

Ingredients:

• 10 ounces cooked salmon, 275 grams skinned and boned
• 1/4 cucumber, peeled and chopped
• 3 fluid ounces mayonnaise, 90 ml
• 1 spring onion, chopped
• 2 teaspoons gelatin powder
• 3 tablespoons dry white wine
• 1 lemon, juice and zest of grated
• Salt, to taste
• White pepper, to taste
• 1 egg white
• 1 cucumber, thinly sliced to garnish

Preparation:

• In a food processor or blender, place the salmon, cucumber, mayonnaise and spring onion in bowl and process until smooth. Transfer salmon mixture to a large mixing bowl. Stir in the lemon rind plus juice and seasoning. Set aside.
• In a double boiler or in a bowl over a pan of hot water, sprinkle gelatine over wine and mix well. When combined, increase flame and over very hot water stir until gelatine is dissolved. In a steady stream and stirring constantly, stir the gelatine into the salmon mixture. Blend until well combined and set aside.
• In a small mixing bowl, whisk the egg white until slightly stiff and gently fold into salmon mixture. Pour mixture into a lightly greased 600ml/20fl.oz. mould of your choice. Cover and refrigerate for approximately 4 hours or until set.
• When ready to serve, turn the mousse out onto a large serving platter. Garnish as needed with very thin cucumber slices and serve chilled.

Casserole Marie Blanche (Rene Verdon)

Ingredients:

• 1 1/2 lbs noodles, cooked, drained
• 1 cup cottage cheese
• 1 cup sour cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup chives, chopped
• 1 tablespoon butter

Preparation:

• Combine all ingredients.
• Put into a buttered 2 quart casserole.
• Dot with butter.
• Bake about 30-40 minutes at 350 degrees, until noodles begin to brown.

Quiche Lorraine

Ingredients:

• 1 prepared pie crust
• 5 strips lean bacon, fried, crumbled
• 1 cup grated Swiss (Lorraine) cheese
• 1 Tablespoon minced onion sautéed in 1 Tablespoon butter
• 1 cup milk
• 3 eggs
• pinch salt and pepper

Preparation:

• Cover the pie crust with crumbled bacon.  Sprinkle Swiss cheese over the bacon, then add the sautéed onion (spacing it over the cheese).
• Beat milk in a bowl with the eggs, salt and pepper.  Pour over other ingredients in the pie pan.
• Bake 30 minutes at 400º.The top should be golden brown.

Italian Rice with Mushrooms and Peas

Ingredients:

• 1 cup tomato, chopped
• 1 lb mushroom, sliced
• 1/2 cup onion, chopped
• 3 cups chicken broth
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup red wine
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 1 cup cooked green peas
• 1/4 cup Parmesan cheese, grated
• 1 cup rice

Preparation:

• In a large skillet, cook rice, tomatoes, mushrooms and onion in butter for 10 minutes, stirring occasionally. Add broth, wine and seasonings. Cover. Simmer 45 minutes, or until rice is tender and liquid is absorbed.
• Stir in peas. Add cheese.