Lincoln Dinner at Delmonico’s, February 12, 1900

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.

ABRAHAM LINCOLN

EMANCIPATOR

MARTYR

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


THE RE-CREATION:
Filet de Boeuf aux champignons
Tartlette d’épinards

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.

DELMONICO’S MENU

FEBRUARY 12, 1900

Huîtres

POTAGES
Consummé Columbus
Bisque d’ecrivisses

HORS D’OEUVRE
Quenelles de volaille Providence

POISSON
Saumon, sauce hollandaise verte
Pommes de terre Duchesse

RELEVÉ
Filet de Boeuf aux champignons
Tartlette d’épinards

ENTRÉES
Dindonneau sauce celeri
Petits pois parisienne

Ris de veau à la pureé de marrons
Aubergine frite

Sorbet: Cordon Rouge

RÔTS:
Canards Ruddy
Hominy frit

Feuille de foies gras à l’aspic
Salade de laitues

ENTREMETS DE DOUCEUR
Croutes aux péches
Glaces de fantaisies

Fruits              Petit fours

Fromage
Café

One hundred ten years later, February 12, 2010.

Happy 201st Birthday, Mr. President!


My last year’s tribute to Mr. Lincoln here.

19 thoughts on “Lincoln Dinner at Delmonico’s, February 12, 1900”

  1. I am feeling protein deprived right now and this looks like it would completely satisfy me. Love your Tartlette d’épinards too! Quite a beautiful presentation Lori! 🙂

  2. I do love your historic menus, and this one is VERY cool! I usually do a full historic menu for President’s Day but my kitchen is a bit in transition this year, so there will just be a Washington-themed cake. Thanks for the link to the JFK Museum store – historic reproductions will be my downfall …

  3. Your dinner is a work of art. I don’t have filet mignons in the house (yet) but could make the spinach now. And will. So nice to see President’s Day something other than a shopping sale!

  4. I love this decadent dinner, as always, LL! Thanks for the instructions for cooking the filet. I was looking for pictures of the peach pastries, too, though 🙂

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