Bacon Wrapped Filet Mignon
Red Wine Mushroom Sauce
Spinach in Puff Pastry
Served on an authentic reproduction of the Lincoln Presidential dinner service plates.
Abraham Lincoln Presidential China
The Lincoln China was the Kennedys preferred pattern for dining in the White House.
Mary Todd Lincoln was renowned for her enjoyment of shopping, thus she selected the Lincoln White House china shortly after her husband’s inauguration. An elegant French design, the Lincoln china combines the American eagle with various decorations in a brilliant color called “solferino”. This purple-red hue was invented by the French in 1859 and was very popular among the fashionable hosts of the Lincolns’ day. Authentic reproductions can be purchased at the JFK Museum Store here.
This is a re-creation of one of the dishes served on February 12, 1900 at the Fourteenth Annual Lincoln Dinner of the Republican Club of the City of New York celebrated at Delmonico’s on the 91st Anniversary of the Birthday of Abraham Lincoln.
Proceedings at the Annual Lincoln Dinner of the Republican Club of the City of New York, in Commemoration of the Birth of Abraham Lincoln was an annual commemorative volume of the National Republican Club. It includes lists of attendees, and copies of speeches from local and invited public figures. Archives of complete issues from the New York Public Library can be found here.
BORN February 12, 1809
ADMITTED TO THE BAR 1837
ELECTED TO CONGRESS 1846
ELECTED SIXTEENTH PRESIDENT OF THE UNITED STATES 1860
EMANCIPATION PROCLAMATION January 1, 1863
RE-ELECTED PRESIDENT OF THE UNITED STATES 1864
ASSASSINATED April 14, 1865
Brush frozen puff pastry shells (vol-au-vent) with egg wash. Bake a 400° until golden brown, about 20 minutes. Sauté finely chopped shallot and garlic in olive oil with red pepper flakes. Add defrosted cut spinach leaves, cooking until all the excess moisture has evaporated. Season with fresh ground nutmeg. Add a scoop of ricotta and salt to taste. When ready to serve the meal, fill the pastry shells with spinach mixture. Reserve the “hat” from the pastry to top the filet mignon.
Let 5-6 oz. filet mignons come to room temperature. Sauté bacon until half cooked, not crisp. Add sliced mushrooms (we use shiitake) to the bacon pan and sauté until soft. Meanwhile, wrap filets with bacon, secure with a toothpick. Season filet with salt and pepper. Dip both sides of the meat in olive oil. Place in a hot non-stick pan. Cook over medium-high heat for four minutes per side to get a nice crust, finish in a 350° oven for two to four minutes depending on the preferred degree of doneness. Remove meat to a platter to keep warm and add finely chopped shallot and garlic to that same pan. Sauté until softened, then add red wine, and reduce. When wine has reduced by half, add beef stock, reduce again. Add the mushrooms to the sauce with fresh thyme and season to taste. Ladle the mushroom sauce on the Presidential China, top with the filet mignon, a pastry hat, and fresh thyme. Serve with the spinach vol-au-vent. And a good red wine.
FEBRUARY 12, 1900
Quenelles de volaille Providence
Saumon, sauce hollandaise verte
Pommes de terre Duchesse
Filet de Boeuf aux champignons
Dindonneau sauce celeri
Petits pois parisienne
Ris de veau à la pureé de marrons
Sorbet: Cordon Rouge
Feuille de foies gras à l’aspic
Salade de laitues
ENTREMETS DE DOUCEUR
Croutes aux péches
Glaces de fantaisies
Fruits Petit fours
One hundred ten years later, February 12, 2010.
Happy 201st Birthday, Mr. President!
My last year’s tribute to Mr. Lincoln here.