Ford’s bicentennial dinner at home

Ingredients

• 1 3/4 lb (800 g) boneless veal loin, tied into an even shape
• 1 tbsp olive oil
• 1 tbsp (15 g) butter
• 2 garlic cloves, lightly crushed
• 2 sprigs thyme
• 1/2 cup (120 ml) low-sodium chicken stock
• 1/2 tsp salt
• Black pepper

Method

1. Heat the oven to 350°F (180°C). Pat the veal dry and season. Heat oil in an ovenproof skillet over medium-high heat.
2. Brown the veal on all sides for about 6–8 minutes in total. Add butter, garlic and thyme and spoon the foaming butter over the meat.
3. Transfer the skillet to the oven. Roast for roughly 25–40 minutes, depending on thickness, until the center reaches at least 145°F (63°C). Start checking early.
4. Move meat to a board and rest for at least 3 minutes; 10 minutes makes carving easier. Remember that the skillet handle is hot.
5. Put the skillet over medium heat, add stock and scrape up the browned bits. Simmer for 2–3 minutes. Slice the meat across the grain and spoon over the juices.

The original menu specifies saddle of veal. A boneless loin is a smaller, simpler home cut. If using pork loin instead, say so and cook to at least 145°F with a 3-minute rest; timing will depend on its shape.

Ingredients

• 1 1/2 lb (680 g) new potatoes
• 12 oz (340 g) green beans, trimmed
• 2 tbsp (30 g) butter
• 1 tbsp chopped parsley
• Salt and black pepper

Method

1. Halve large potatoes so the pieces are similar in size. Cover with cold water, lightly salt and simmer for 15–20 minutes until tender.
2. In a second pan, boil the beans for 4–7 minutes until just tender. Drain both vegetables well.
3. Toss potatoes with half the butter and parsley. Toss beans with the remaining butter and season lightly.

These replace the original rice croquettes and broccoli Mornay to keep this home menu manageable.

Ingredients

• 2 ripe peaches, sliced, or 1 cup drained canned peach slices
• 1 cup (125 g) raspberries
• 1 pint (about 570 ml) vanilla ice cream
• 1 tsp lemon juice
• 1–2 tsp sugar, only if needed

Method

1. Toss peaches with lemon juice. Taste and add a little sugar only if the fruit needs it.
2. Scoop the ice cream into four bowls and divide peaches and raspberries over it.
3. Serve straight away, with any peach juices spooned on top.

The 1976 dessert was a molded peach ice-cream bombe with raspberries. These bowls keep its fruit-and-ice-cream idea without a mold or an extra freezing stage.