Thursday, February 21, 2013

Princess Grace of Monaco Lunches on Lamb with the Kennedys








The other day I had a conversation with a friend about an event we had both attended years ago. We discovered we both had very different memories of it even though both of us thought we remembered it clearly. We had a good laugh about it.

For me, the incident was a perfect illustration that history is not always “facts”. Our records of the past are a collection of recollections that have often been shaded or even compromised by emotion or a point of view. Sometimes it’s a blindered, narrow view (attention so focused on some element that the larger picture eludes them entirely) or a Cinemascope, ultra-wide view of the event (so wide the details are lost). It can happen to the best of us.

Grace in her green dress that President Kennedy recognized as Givenchy


Why am I am telling you this? Because when I discovered the Jacqueline Kennedy White House menus on Pink Pillbox a few weeks ago (when looking for a famous use of Sauce Chasseur that I wrote about HERE), I found myself irresistibly drawn to investigate the luncheon given at the White House for Princess Grace and Prince Rainier of Monaco. 

I got the Kennedy White House chef Rene Verdon’s The White House chef cookbook to check out the recipes for the food and guess what? He remembered the dinner wrong! He had everything else right including the wine vintages but not the main dish. He remembered serving Princess Grace a crisply breaded chicken breast with spinach and mushrooms –– Supreme de Volaille Gismonda (delicious, if I may say –– I made it last week using some of my frozen Sauce Espagnole) –– but that's not what they ate. 


According to the original, dripped-upon menu from the event (that the Master of Menus, Henry Voight of the indispensible menu blog The American Menu, was kind enough to share with me) the group of 11 dined on soft shelled crabs, “Spring Lamb à la Broche aux Primeurs” (skewered Lamb with Spring vegetables), Salade Mimosa (made with greens and finely chopped egg) and Strawberries Romanoff (strawberries with orange liqueur, ice cream and cream garnished with candied violets) with Petit-fours sec and Demi-tasse to finish –– Lamb, not “ Supreme de Volaille Gismonda” was the main course even though Verdon says in his own cookbook, “ I recall the occasion when I first prepared Supreme de Volaille Gismonda at the White House. It was a luncheon for Prince Rainier and Princess Grace of Monaco, in May of 1961.” 

This was long before people could do quick internet searches but you would imagine that Jackie, Grace and Letitia who were very much alive in 1967 might have gone, hmmm, really (Letitia wrote about the event and gave recipes for the menu in her 1996 book, In the Kennedy Style: Magical Evenings in the Kennedy White House)? 


I tracked down an interview that Princess Grace gave to Paul Gallico at the Kennedy Library in 1965 that Henry tipped me off about (the interview is much longer –– I have just given you a selection). In it she speaks of the President and of the 1961 luncheon at the White House:

GALLICO: Do you happen to recall what was served at the luncheon?

GRACE: Yes, I do. For I kept the menu. I’m one of those people who keep everything. We had soft-shelled crabs and spring lamb and strawberries Romanov.

GALLICO: And what happened after the luncheon?

GRACE: The President and Mrs. Kennedy took us around the White House and showed us many of the rooms….

GALLICO: Was this the first time that you had met the President?

GRACE: Actually, no. The first time was before he became the President, during that year he was in the hospital in New York with his back. I had been to a dinner party where I had met Mrs. Kennedy and her sister [Lee Bouvier] for the first time. They asked me to go to the hospital with them to pay a visit and help cheer him up. They wanted me to go into his room and say I was the new night nurse.

GALLICO: That was a quaint idea. Did you?

GRACE: Well I hesitated! I was terribly embarrassed. Eventually I was sort of pushed into his room by the two girls. I introduced myself, but he had recognized me at once and couldn’t have been sweeter or more quick to put me at ease.


Now, there has been much said that Jackie and Grace were not chummy. It was said that it was a put-down that the Prince and Princess of Monaco were given a luncheon and not a dinner. Letitia Baldrige said Jackie’s decision to make the change to a less formal luncheon may have been “a bit of jealousy perhaps”. I wonder, was Jackie worried that Grace may have pulled out the crown and jewels and out-shown her at a formal dinner or did it have something to do with the rumor that there had been a brief romance years before between Grace Kelly and Jack Kennedy? If the mini-feud’s true, nothing of the sort came through in the 1965 interview on the Princess’s side. Grace was incredibly gracious.

GRACE: President Kennedy’s youthfulness and vitality appealed so strongly to my husband [Rainier III, Prince of Monaco] and myself.

GALLICO: Yes, it would, of course.

GRACE: We felt somehow that at last the United States had a leader who, from the point of view of age, appearance, and dynamic personality, genuinely reflected his era. My husband often remarked what a pity it was that a great country like America, which in Europe is still regarded as such a young nation, should be represented seemingly only by old or infirm men—I don’t mean this as any reflection upon past presidents, but then all countries mostly have older men at their head, with the younger ones so rarely given a chance.

GALLICO: Until Mr. Kennedy.

GRACE: Yes, he was almost too good to be true—he was just like the All-American boy, wasn’t he, handsome, a fighter, witty, full of charm....

GALLICO: Your highness, you mentioned before your spiritual as well as emotional involvement. What did you mean by spiritual?


GRACE: I was thinking of the background of Irish Catholicism of both of our families, as well as the fact that Monaco is a Catholic country. This was another bond between us and brought him closer to us here, perhaps, more than any other president and made his death an even greater blow—to lose such a man and such a mind.

GALLICO: And when we most needed him.

GRACE: And he and his wife made such an appealing and attractive young married couple, too. We all identified with them. I think for the first time the White House was brought so much closer. People began to read about it and take an interest in it almost as they did in their own homes. When Jacqueline Kennedy [Jacqueline Bouvier Kennedy] redecorated it, every young housewife was decorating it with her.

Wonderful words, wouldn’t you say?



The seating plan as prepared by White House calligrapher, Sanford Fox 

This recipe was a happy discovery for me because my Cooking Crew is getting together again this month and our topic is meat and potatoes and this certainly qualifies… in a deconstructed, elegant way. I used a bit of Verdon’s recipe and some of Letitia, especially her marvelous technique with the vegetables which I am assuming was something done by Verdon (although it wasn’t in his cookbook). The sherry glaze is brilliant. The dish reminded me of my mother who went through a real affair with pearl onions and mushroom caps. I can see why now, you will too. It’s all simple to make and terribly good with lots of flavor and not too many calories!


Spring Lamb à la Broche aux Primeurs serves 4

1½ pounds lamb loin or trimmed leg cut in 1” cubes (make them larger if you want them rare)
¼ c olive oil
juice of 1 lemon 
1 bay leaf
2 T each fresh rosemary, parsley and thyme
1 clove minced garlic
12 - 24 mushroom caps (I used creminis, you could you the more classic white mushrooms)
¼ c Mint or Herb jelly (optional)
12 each baby carrots, tiny turnips or other baby vegetables **** small new potatoes, unpeeled or potatoes carved into small pieces (I used my favorite purple potatoes), pearl onions, peeled
1T butter
2 c chicken stock
3 T demi-glace (optional)
1 bay leaf
¼ t salt and pepper
18 green beans or asparagus
1 c peas
1/2 c sherry


Stir together the oil, lemon, herbs and garlic. Toss with the lamb and marinate for a few hours or overnight.

Put the lamb and mushrooms on skewers (if you don’t have metal, soak wooden skewers for at least 15 minutes before using. Coat liberally with the marinade.

Peel and trim the vegetables. Put the butter and stock in a pan and simmer 5 minutes. Add the potatoes and onions and your other root vegetables. 

Cook for about 10 minutes, covered, until cooked but still firm, tossing the vegetables once or twice. Add the beans or asparagus and peas and cook through (my peas were frozen so I just put them in for a minute).

Remove the vegetables from the pan and reduce the liquid till thickened. Add the sherry and boil till reduced to glaze. Return the vegetables to the pan and coat in the glaze.

Broil the meat for about 3 minutes, brush with jelly and cook 2 minutes longer (you might want to do a test with your broiler for this to get it right)

Place the vegetables and meat on a platter or on individual plates and serve.

**** Since this is the wrong season for little spring vegetables, I baked regular sized beets and carrots. I peeled and sliced them and then used small cutters to make shapes of them. I warmed them in the reduced stock










The Cooking Crew Roundup can be seen HERE at Lazaro Cook's site -- lots of delicious meat and potato dishes.






22 comments:

Joan Nova said...

Fascinating story and a lovely dish that stands the test of time! The colors and presentation are beautiful - well done!

Food, Fun and Life in the Charente said...

Great post and I was, and still am, a great fan of Grace Kelly. I still enjoy her old films.

This menu is perfectly timed we bought some lamb a couple of days back and I still have to cook it. Thanks Diane

Jane and Lance Hattatt said...

Hello Deana:
Spring Lamb seems like a perfect choice for these two elegant women who never seemed to have a hair out of place whenever they were in the public eye.

And, how colourful this dish is. Surely a delight for the eyes as well as the stomach.

Thank you for yet another delicious insight into these other worlds.

ArchitectDesign™ said...

sounds delicious and simple; I'm trying it this weekend!
Those are Minton plates, right? I have 2 in the same pattern stamped tiffany on the back :-)

Erika Beth, the Messy Chef said...

This is lovely! Only thing I hated about this post was Grace's hat. Maybe that was the style in Monaco back then...

Sarah Galvin said...

Interesting post! And I love those little carrots - a very creative presentation. I will be using that.

Castles Crowns and Cottages said...

Good evening gorgeous!

Well, yet again, your prose is as delicious as your recipes and photos. You have put me in a state of reflection, thinking about the time (yes, I am old enough to remember!) when Kennedy was my mother's hero. I just remember coming home from kindergarten, seeing her slumped over in tears and her breaking the news that he was shot. Though I was only five, I knew that an era of elegance was gone. The music of the time, Jackie's influence on fashion and Grace Kelley's beauty are still iconic to me, reminding me of so much.

You always manage to set the table for us and invite us not only to dine, but to remember. LOVE TO YOU and thank you for coming by to visit! Anita

Lorraine @ Not Quite Nigella said...

That was so interesting and reading Princess Grace's interview was fascinating too. I wonder if there was a bit of friction between her and Jackie! You never know I guess! :D

T.W. Barritt at Culinary Types said...

Excellent! A bit of culinary sleuthing through Camelot! I love the very proper seating chart done in calligraphy!

Lori Lynn said...

I adore this post Deana! I have "In the Kennedy Style" in my collection, and knew exactly the meal you were referring to at the beginning. Don't you just love those photos of Grace & Jackie?
Your dish is spectacular, especially like how you made the baby veg. Yours could have been served at the White House! This is a really terrific contribution to the month's challenge.
LL

Mallory said...

this is awesome! i want to recreate the whole luncheon, course by course!

Reggie Darling said...

I once had the delighful and highly unexpected pleasure of having dinner seated next to Princess Grace, at a party in St Jean Cap Ferrat, many years ago. I've been meaning to write about if for some time now. Thank you for being the inspiration to do so! Reggie

Claudia said...

Those days of yore - of Camelot. Of graciousness under pressure. It wasn't perfect - remembering through rose-tinted glasses and want to remember the good. The lamb? Just the loveliest spring dinner ever.

Gourmantine said...

Gorgeous post as usual and I Iove the plating of the lamb, looks fresh and Spring written all over it!

Victoria said...

Wow! I LOVE Grace Kelly and really enjoyed reading about this meal and all your research to find out what they really dined on for lunch that day. I can imagine eating that beautiful plate of food you created and pretending to be Princess Grace herself. Very well done :)

tasteofbeirut said...

funny, I was walking in downtown Beirut yesterday coming home from a job assignment and suddenly I see a pic black and white photo of Grace Kelly in the window of one of the jewelery stores. I looked at it for a long while, reflecting on her beauty, grace, classicism. Just the impact she had. I felt sad that she passed away. Now this! Impeccably written and researched as always. What a treat. thank you.

Cheap Ethnic Eatz said...

Such an amazing post, you are incredible when it comes to this type pf research. The ladies faked it well on camerais they didnot get along. And the dish just looks sublime, fit for sa princess.

Barbara said...

What a lovely post, Deana. Two icons of my generation...I even named my daughter Tracy after seeing Grace in the Philadelphia Story remake, High Society. Such a tragedy they were gone so early in their lives; we were totally fascinated with both.
Interesting, the error on Verdon's memory of the menu. You've done a lovely job on a delicious main course. I like the choices for the luncheon, right down to Strawberries Romanoff, which was the "in" dessert back then.

Marjie said...

My mother just adored Princess Grace, and this story was wonderful. Your re-creation of that meal is so pretty! Of course, I adore lamb, and it's impossible to find here other than for a couple of weeks before Easter.

Shannon Grande said...

gorgeous and delicious! love the carrot stars :)

SavoringTime in the Kitchen said...

I was so interested in the look on Princess Grace's face as she looking at the president in the first photo which makes me wonder if the rumors of a brief romance was true!

Things I hadn't known before which makes this such an interesting post in many ways. It makes you wonder what would have happened had this been a dinner rather than a luncheon!

Delicious menu and lamb preparation in any event.

Dharel Ajay said...

Welcome you all to World Sight Journey, a Nepal-based travel operator offering world class trekking and touring services!
Established a decade ago, World Sight Journey has been specializing in providing premier trekking, expeditions, and touring packages in the various hotspot destinations of Nepal. Besides, we also have been organizing hiking, jungle safari, river rafting, bungee jumping and mountain biking packages successfully throughout the popular destinations of Nepal. Since the inception, World Sight Journey has been proudly showcasing the scenic beauty of glorious Himalayas, the grandeur of incredibly diverse and wonderful Nepalese culture, amazingly rich flora and fauna, some yet-to-be discovered landscapes and many more to its valued clients from around the globe. We are so proud to showcase Nepal to the world.
trekking in Nepal, Trekking Company in Nepal, Everest base camp Trekking, Annapurna Base Camp Trekking, Upper Mustang Trekking , Peak Climbing in Nepal, Manaslu Circuit Trekking, Kanchenjunga Trekking, Island Peak Climbing