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Last Meal On the Titanic - 96 Years Ago

Ms Belvedere

By Ms Belvedere,
in Carnival Cruise Lines

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Ms Belvedere

Ms Belvedere

Posted
Posted

This was posted on rec.food.cooking by JLA. I thought it was interesting to read how elaborate the food was and how it was prepared, at least in this class dining room:

 

 

96 years ago, the Titanic was preparing for its maiden voyage. It was on April 14th, 1912, when the last meal was served in the first-class dining room. As we all know, later that night, the ship collided with an iceberg and sank, with the loss of over 1500 lives. Here’s a detailed look at what was on the menu for the first-class passengers.

 

First Course

Hors D’Oeuvres

Oysters

 

Second Course

Consommé Olga

Cream of Barley

 

Consummé Olga is made with a quart of warmed consummé (clear broth, usually beef) and a pint of good port wine. Then julienne a stalk of celery, the white of a leek, the outside only of a small carrot, and soften in butter over low heat. Add a little more consummé and reduce to a glaze, and then finish cooking the vegetables in it. In a tureen, put the glazed vegetables along with julienned gherkins, and the consummé and wine mixture. (Escoffier, 593)

 

Third Course

Poached Salmon with Mousseline Sauce, Cucumbers

 

A Mousseline is made by taking a pound of chicken, cleaned of all fat and sinew, and cut into cubes, and put in a food processor. Add one ounce of salt, a little pepper and nutmeg. and grind the meat until it is reduced to a paste. Add two egg whites, and continue to blend. Finally, add one pint of cream, being careful not to overbeat the mixture. Refrigerate. The resulting mixture can be formed into little football shaped morsels (quenelles) which would then be poached. (Based on Escoffier, 195)

 

Fourth Course

Filet Mignons Lili

Saute of Chicken, Lyonnaise

Vegetable Marrow Farci

 

Tournedos Lili are seasoned steak fillets fried in butter, then arranged to form a crown, each on a crust of Potatoes Anna (basically, layered potato slices, generously buttered and baked in a hot oven for 30 minutes; Escoffier 2203), and then topped with an artichoke bottom, garnished with a slice of foie gras, and then topped with a slice of truffle, and served with a Périgueux sauce (Madiera wine, reduced veal stock, and chopped truffle; Escoffier, 47). In other words, this dish is gilding a lilly. (Escoffier, 1101)

 

Sauce Lyonnaise is a relatively simple sauce in comparison, flavored with sauteed diced onion, and equal parts white wine and vinegar, reduced to a glaze, and added to reduced veal stock (demi-glace). (Escoffier, 43)

 

Vegetable Marrow Farci are vegetables with marrow sauce, made of reduced red wine, herbs, and sliced or cubed beef marrow. Is apparently stuffed squash. “Marrow squash, also known as vegetable marrow, is a very large, green summer squash. They are related to zucchini, and can grow to the size of a watermelon. They have a bland flavor, and are frequently stuffed with a meat stuffing.” The “farci” indicates that marrow squash was stuffed. (source)

 

Fifth Course

Lamb, Mint Sauce

Roast Duckling, Apple Sauce

Sirloin of Beef, Chateau Potatoes

Green Pea Creamed Carrots

Boiled Rice

Parmentier & Boiled New Potatoes

 

Chateau Potatoes are potatoes cut to the shape of olives, then cooked gently in clarified butter until golden and very soft, and sprinkled with parsley just before serving. (Escoffier, 2208)

 

Parmentier Potatoes is a pureed potato soup garnished with crouton and chervil, but it can also be served more like runny mashed potatoes. (Escoffier, 658)

 

Sixth Course

Punch Romaine

 

Punch à la Romaine is a mixture of dry white wine or champagne and a simple sugar syrup, plus the juices of two oranges and two lemons, with a bit of their zest, steeped for one hour. Strained and frozen, then mixed with a sweet meringue and then fortified with rum. It’s served like a sherbet, and acts as a palette cleanser. (Escoffier, 2932)

 

Seventh Course

Roast Squab & Cress

 

Eighth Course

Cold Asparagus Vinaigrette

 

Ninth Course

Pate de Foie Gras

Celery

 

Tenth Course

Waldorf Pudding

Peaches in Chartreuse Jelly

Chocolate & Vanilla Eclairs

French Ice Cream

 

Escoffier has nothing to say about Waldorf Pudding, but research on the net turns up several improvised recipes (1, 2, 3), none of which are authentic. They involve essential ingredients based on the famous Waldorf Salad, which has apples, walnuts and raisins, but I can’t help but suspect that these guesses may be off course. While it’s true that the one of the more common recipes that the Waldorf Astoria is known is the salad, there’s no reason to conclude that these are the only ingredients that could possibly be in a dessert of the same name.

 

Each of the 10 courses was served with a special accompanying wine. Following the tenth course, fresh fruits and cheeses were available followed by coffee and cigars accompanied by port and, if desired, distilled spirits.

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Lover Of H2O

Lover Of H2O

Posted
Posted
This was posted on rec.food.cooking by JLA. I thought it was interesting to read how elaborate the food was and how it was prepared, at least in this class dining room:

 

 

96 years ago, the Titanic was preparing for its maiden voyage. It was on April 14th, 1912, when the last meal was served in the first-class dining room. As we all know, later that night, the ship collided with an iceberg and sank, with the loss of over 1500 lives. Here’s a detailed look at what was on the menu for the first-class passengers.

 

First Course

Hors D’Oeuvres

Oysters

 

Second Course

Consommé Olga

Cream of Barley

 

Consummé Olga is made with a quart of warmed consummé (clear broth, usually beef) and a pint of good port wine. Then julienne a stalk of celery, the white of a leek, the outside only of a small carrot, and soften in butter over low heat. Add a little more consummé and reduce to a glaze, and then finish cooking the vegetables in it. In a tureen, put the glazed vegetables along with julienned gherkins, and the consummé and wine mixture. (Escoffier, 593)

 

Third Course

Poached Salmon with Mousseline Sauce, Cucumbers

 

A Mousseline is made by taking a pound of chicken, cleaned of all fat and sinew, and cut into cubes, and put in a food processor. Add one ounce of salt, a little pepper and nutmeg. and grind the meat until it is reduced to a paste. Add two egg whites, and continue to blend. Finally, add one pint of cream, being careful not to overbeat the mixture. Refrigerate. The resulting mixture can be formed into little football shaped morsels (quenelles) which would then be poached. (Based on Escoffier, 195)

 

Fourth Course

Filet Mignons Lili

Saute of Chicken, Lyonnaise

Vegetable Marrow Farci

 

Tournedos Lili are seasoned steak fillets fried in butter, then arranged to form a crown, each on a crust of Potatoes Anna (basically, layered potato slices, generously buttered and baked in a hot oven for 30 minutes; Escoffier 2203), and then topped with an artichoke bottom, garnished with a slice of foie gras, and then topped with a slice of truffle, and served with a Périgueux sauce (Madiera wine, reduced veal stock, and chopped truffle; Escoffier, 47). In other words, this dish is gilding a lilly. (Escoffier, 1101)

 

Sauce Lyonnaise is a relatively simple sauce in comparison, flavored with sauteed diced onion, and equal parts white wine and vinegar, reduced to a glaze, and added to reduced veal stock (demi-glace). (Escoffier, 43)

 

Vegetable Marrow Farci are vegetables with marrow sauce, made of reduced red wine, herbs, and sliced or cubed beef marrow. Is apparently stuffed squash. “Marrow squash, also known as vegetable marrow, is a very large, green summer squash. They are related to zucchini, and can grow to the size of a watermelon. They have a bland flavor, and are frequently stuffed with a meat stuffing.” The “farci” indicates that marrow squash was stuffed. (source)

 

Fifth Course

Lamb, Mint Sauce

Roast Duckling, Apple Sauce

Sirloin of Beef, Chateau Potatoes

Green Pea Creamed Carrots

Boiled Rice

Parmentier & Boiled New Potatoes

 

Chateau Potatoes are potatoes cut to the shape of olives, then cooked gently in clarified butter until golden and very soft, and sprinkled with parsley just before serving. (Escoffier, 2208)

 

Parmentier Potatoes is a pureed potato soup garnished with crouton and chervil, but it can also be served more like runny mashed potatoes. (Escoffier, 658)

 

Sixth Course

Punch Romaine

 

Punch à la Romaine is a mixture of dry white wine or champagne and a simple sugar syrup, plus the juices of two oranges and two lemons, with a bit of their zest, steeped for one hour. Strained and frozen, then mixed with a sweet meringue and then fortified with rum. It’s served like a sherbet, and acts as a palette cleanser. (Escoffier, 2932)

 

Seventh Course

Roast Squab & Cress

 

Eighth Course

Cold Asparagus Vinaigrette

 

Ninth Course

Pate de Foie Gras

Celery

 

Tenth Course

Waldorf Pudding

Peaches in Chartreuse Jelly

Chocolate & Vanilla Eclairs

French Ice Cream

 

Escoffier has nothing to say about Waldorf Pudding, but research on the net turns up several improvised recipes (1, 2, 3), none of which are authentic. They involve essential ingredients based on the famous Waldorf Salad, which has apples, walnuts and raisins, but I can’t help but suspect that these guesses may be off course. While it’s true that the one of the more common recipes that the Waldorf Astoria is known is the salad, there’s no reason to conclude that these are the only ingredients that could possibly be in a dessert of the same name.

 

Each of the 10 courses was served with a special accompanying wine. Following the tenth course, fresh fruits and cheeses were available followed by coffee and cigars accompanied by port and, if desired, distilled spirits.

 

No wonder the boat sank! Everyone in there had to weigh 4 tons after eating that!

 

Wow, I have never seen that before, thanks.

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Cruisin Suzin

Cruisin Suzin

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Posted

Wow that's a fantastic bit of history, boy did they eat big then, and when you figure the women wore corsets yikes..how'd they do it, and they must have been one oar in the water with wine at every course..dinner must have taken 4 hours...thanks for sharing this...

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Drew B

Drew B

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Posted
A Mousseline is made by taking a pound of chicken, cleaned of all fat and sinew, and cut into cubes, and put in a food processor. Add one ounce of salt, a little pepper and nutmeg. and grind the meat until it is reduced to a paste. Add two egg whites, and continue to blend. Finally, add one pint of cream, being careful not to overbeat the mixture. Refrigerate. The resulting mixture can be formed into little football shaped morsels (quenelles) which would then be poached. (Based on Escoffier, 195)

 

 

I realize that the Titanic was a marvel of technology in its time, but FOOD PROCESSORS? Wow! They really were advanced!!!

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big_duck

big_duck

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Posted
Did anyone mention if anyone wore jeans to the dining room by chance?

 

Not even Jack wore jeans in the dining room.

 

 

 

 

 

I am now off to be violantly ill for even referencing that gawd awful movie. :rolleyes:

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Terre Great Review Rare

Terre

Posted
Posted

Very interesting...thanks for the history. I've always been intrigued with info about the Titanic.

 

I guess they didn't get to find out if there were chair hogs. Maxamuus, I wonder if anyone brought their crock pot?

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tha sista

tha sista

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Posted
Did anyone mention if anyone wore jeans to the dining room by chance?

 

maxamuus;14268876]Did anyone mention if anyone wore jeans to the dining room by chance?

 

Only on casual nights. :D

 

Not even Jack wore jeans in the dining room.:rolleyes:

 

Y'all are gonna get this thread booted for such comments!!! I bet they wore flip flops!!!

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G.C

G.C

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Posted
My concern would be if my waiter handed me a menu, I opened it and seen that menu offered, knowing if was the last meal offered on the Titanic. To the life boat I go!

 

Only if the waiter is wearing his life vest while taking your order should you be concerned.

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Caliber1

Caliber1

Posted
Posted
this is the Carnival board, and I don't think that the Titantic was a Carnival ship - they didn't own that line until sometime in the late '80s.

 

I wasn't aware that CCL bought the White Star Line, which owned the Titanic. I know they own Cunard. Hmm. :rolleyes: :cool:

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TriadSteeler

TriadSteeler

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Posted
I wasn't aware that CCL bought the White Star Line, which owned the Titanic. I know they own Cunard. Hmm. :rolleyes: :cool:

 

In 1934 White Star and Cunard merged. They were known for a few years as Cunard-White Star, but eventually the White Star was dropped and they operated once again as the Cunard Line.

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