Can you tell me how much the inauguration of President Donald Trump cost the taxpayers?

No final figures have been released, but The New York Times — factoring in previous events and the variables of weather and crowd size — estimated beforehand that the inauguration would cost about $200 million, slightly more than President Barack Obama’s 2009 inauguration.

The costs of the event are split between taxpayers and private donors.

Public funds pay for security, provided by local, state and federal agencies, along with ceremony setup and the inaugural luncheon. Private funds pay for the concert, the balls and the parade.

The Times said security costs — involving “about 28,000 personnel from three dozen state, local and federal agencies, including the Secret Service, the F.B.I. and the National Guard” — could reach $100 million.

The newspaper said Trump’s inaugural committee had raised $100 million from individual and corporate donors.

The paper also noted that Congress had set aside $1.25 million for the swearing-in and the luncheon.

Lagniappe

The luncheon menu:

Maine Lobster and Gulf Shrimp.

Saffron Sauce.

Peanut Crumble.

Grilled Seven Hills Angus Beef.

Dark Chocolate and Juniper Jus.

Potato Gratin.

Chocolate Soufflé.

Cherry Vanilla Ice Cream.

Wine list

J. Lohr 2013 Arroyo Vista Chardonnay.

Delicato Black Stallion 2012 Limited Release.

Napa Valley Cabernet Sauvignon.

Korbel Natural “Special Inaugural Cuvée.”

California Champagne.

A recipe from the menu:

Chocolate Soufflé

2⁄3 cup cocoa powder, 100 percent chocolate.

6 ounces all-purpose flour

8 egg yolks

3 3⁄4 cups whole milk

1 1⁄4 teaspoon vanilla extract

5 1/2 ounces sugar

7 1/2 ounces butter, softened

12 egg whites, whipped to stiff peaks

1/4 cup granulated white sugar

10 soufflé dishes or ramekins

1/2 cup powdered sugar, in shaker

10 cherry vanilla ice cream scoops

20 ounces chocolate sauce

Mix together flour and cocoa powder and set aside. Place the milk and sugar in a small saucepan over medium heat to warm and melt the sugar. In a separate small saucepan, melt 5 1/2 ounces of the butter over medium heat. Add the flour and whisk for about 2 minutes.

Remove flour butter mixture from heat and whisk in 1⁄3 of milk to form a smooth mixture without lumps. Whisk in another 1⁄3 of the milk and then the final third and the vanilla extract. Return to medium heat and whisk, bringing to a simmer. Simmer for 30 seconds then remove the pan from the heat. Place this mixture in the bowl of a stand mixer and whip at medium speed, adding the egg yolks one at a time until all are incorporated.

Brush your ramekins generously with the remaining 2 ounces of softened butter, covering all the inner surface of each ramekin; coat them with the granulated sugar, dumping out the excess sugar.

In a large bowl, or the bowl of your stand mixer, whisk the egg whites until firm peaks form. Do not over-whisk the whites. Gently fold about 1⁄3 of the egg whites into the chocolate mixture to combine and lighten the batter. Fold the remaining whites in 1⁄3 at a time.

Spoon the soufflé into the prepared ramekins to almost reach the top of the pan. Bake the soufflé anywhere from 12 to 17 minutes or until it has risen and the top is set (check with a skewer or about 160 degrees F with instant-read thermometer).

Serve immediately; dust with powder sugar, chocolate sauce and cherry vanilla ice cream.

Online: www.inaugural.senate.gov.