OceanLiner Posted April 16, 2008 #26 Share Posted April 16, 2008 About ten years ago I attended a dinner that featured the entire final Titanic first class menu as it was served. It was quite remarkable, but what was really amazing was that the head chef would come to the dinning room with each course and explain the history of the dish, the traditional preparation, and the modern issues in its preparation. The most complicated was the Consommé Olga, which requires the pickled spinal cord of a sturgeon. This required a huge amount of research, of which the chef finally decided that the best substitute was a thinly sliced piece of scallop. It was delicious! Even with all of the portions kept smaller than what was served on the Titanic, and a time span of about three hours, it was still a very filling meal. I’m not sure how the Edwardians were able to eat all of this fare. All of the recipes and lore are published in a very good book called: “Last Dinner on the Titanic”. Link to comment Share on other sites More sharing options...
dommer573 Posted April 16, 2008 #27 Share Posted April 16, 2008 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. This sounds like the dinner I cooked last night;) Link to comment Share on other sites More sharing options...
dommer573 Posted April 16, 2008 #28 Share Posted April 16, 2008 ...Wait, no, last night was hot dogs, yea, that's right. This was Mondays menu. Link to comment Share on other sites More sharing options...
JPEvans Posted April 16, 2008 #29 Share Posted April 16, 2008 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. In realty you can say Titanic is a Carnival ship. Many years ago White Star Line and Cunard merged. Then several years ago Carnival bought Cunard. If push comes to shove I would think Carnival may legally own the Titanic. Link to comment Share on other sites More sharing options...
e150club Posted April 16, 2008 #30 Share Posted April 16, 2008 There were two Titanic movies made many years ago One was called a "Night To Remember" the other i don't recall the name. Reading this thread makes me want to find and rent both of them. I remember being about 10 yrs old and crying over them old B&W movies. Link to comment Share on other sites More sharing options...
Ms Belvedere Posted April 16, 2008 Author #31 Share Posted April 16, 2008 About ten years ago I attended a dinner that featured the entire final Titanic first class menu as it was served. It was quite remarkable, but what was really amazing was that the head chef would come to the dinning room with each course and explain the history of the dish, the traditional preparation, and the modern issues in its preparation. The most complicated was the Consommé Olga, which requires the pickled spinal cord of a sturgeon. This required a huge amount of research, of which the chef finally decided that the best substitute was a thinly sliced piece of scallop. It was delicious! Even with all of the portions kept smaller than what was served on the Titanic, and a time span of about three hours, it was still a very filling meal. That would have been an interesting dinner. Was there anything served that you'd like to try again, anything that stood out? Smiling Cruiser mentioned Warm Chocolate Melting Cake, it would have been perfect with the French Ice Cream. :) Link to comment Share on other sites More sharing options...
idjaffe Posted April 16, 2008 #32 Share Posted April 16, 2008 Could you have as much as you want of each course? (I'll have 3 ducks, and 4 eclairs..) :) Link to comment Share on other sites More sharing options...
babywewe Posted April 16, 2008 #33 Share Posted April 16, 2008 No wonder the boat sank! You beat me to the punch line! Great minds think alike! Now.... what did they eat in steerage as most of us would have been there ;) Link to comment Share on other sites More sharing options...
Caliber1 Posted April 16, 2008 #34 Share Posted April 16, 2008 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. Thank you TriadSteeler. About ten years ago I attended a dinner that featured the entire final Titanic first class menu as it was served. It was quite remarkable, but what was really amazing was that the head chef would come to the dinning room with each course and explain the history of the dish, the traditional preparation, and the modern issues in its preparation. The most complicated was the Consommé Olga, which requires the pickled spinal cord of a sturgeon. This required a huge amount of research, of which the chef finally decided that the best substitute was a thinly sliced piece of scallop. It was delicious! Even with all of the portions kept smaller than what was served on the Titanic, and a time span of about three hours, it was still a very filling meal. I’m not sure how the Edwardians were able to eat all of this fare. All of the recipes and lore are published in a very good book called: “Last Dinner on the Titanic”. That sounds like a great experience. Link to comment Share on other sites More sharing options...
crystalblue0610 Posted April 16, 2008 #35 Share Posted April 16, 2008 I know if I were there and they said get in the lifeboats you wouldn't have to tell me twice:eek: no matter how big the ship is. Someone says "we're sinking" and into the boat I go Link to comment Share on other sites More sharing options...
Ms Belvedere Posted April 16, 2008 Author #36 Share Posted April 16, 2008 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. In realty you can say Titanic is a Carnival ship. Many years ago White Star Line and Cunard merged. Then several years ago Carnival bought Cunard. If push comes to shove I would think Carnival may legally own the Titanic. Thanks, to each of you, for filling in the history of Cunard / Titanic / White Star and their link to Carnival Corporation. Link to comment Share on other sites More sharing options...
cookingchick Posted April 16, 2008 #37 Share Posted April 16, 2008 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. A fascinating read for you foodies out there: Last Dinner On the Titanic: Menus and Recipes From the Great Liner by Rick Archbold and Dana McCauley I bought it a couple of years ago for school and take it down and re-read it from time to time. You have to wonder how the women stayed harnessed into their corsets after all that food! Link to comment Share on other sites More sharing options...
crystalblue0610 Posted April 16, 2008 #38 Share Posted April 16, 2008 You have to wonder how the women stayed harnessed into their corsets after all that food! Remember in the movie when Rose's maid was helping her get dressed. All the first-class women had maids to squeeze them into those corsets. Beauty was definitely pain :eek: Link to comment Share on other sites More sharing options...
cookingchick Posted April 16, 2008 #39 Share Posted April 16, 2008 ...Wait, no, last night was hot dogs, yea, that's right. This was Mondays menu. That made me giggle...:D Link to comment Share on other sites More sharing options...
linda_22003 Posted April 16, 2008 #40 Share Posted April 16, 2008 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... For one thing, they didn't eat vast quantities of any one thing, the way we (or some of us) do now. And if you've ever seen old fashioned wine glasses, they were also not as large as the ones we use today. Link to comment Share on other sites More sharing options...
cruisingjon Posted April 16, 2008 #41 Share Posted April 16, 2008 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. All I can say is.....YUCK!!!! other than desert none of that even remotely appeals to me. Did they drink enough?....no wonder they hit an iceburg....everyone was drunk!!! Link to comment Share on other sites More sharing options...
dan40 Posted April 16, 2008 #42 Share Posted April 16, 2008 I know if I were there and they said get in the lifeboats you wouldn't have to tell me twice:eek: no matter how big the ship is. Someone says "we're sinking" and into the boat I go Like this?:D Dan Link to comment Share on other sites More sharing options...
crystalblue0610 Posted April 16, 2008 #43 Share Posted April 16, 2008 ^^^ LMAO, that would be horrible That menu was too long but now that I've skimmed it good night:eek: cow, duck, lamb, chicken...were their any animals left alive in London when they left. Seems like they killed them all, put them on ice and sailed out Link to comment Share on other sites More sharing options...
OceanLiner Posted April 17, 2008 #44 Share Posted April 17, 2008 That would have been an interesting dinner. Was there anything served that you'd like to try again, anything that stood out? Smiling Cruiser mentioned Warm Chocolate Melting Cake, it would have been perfect with the French Ice Cream. :) We purchased the book and use the recipes. Outstanding dishes would include the Consommé Olga, the Poached Salmon, the Filet Lili, the Duckling (though we use Quail), and my personal favorite…..the Champagne Ice. I was taken aback that something like Champagne Ice existed back in the days of the Titanic. It’s a great way to get rid of junk champagne or sparkling wine; okay that and Mimosas. Link to comment Share on other sites More sharing options...
ezjack1825 Posted April 17, 2008 #45 Share Posted April 17, 2008 ...were their any animals left alive in London when they left. Seems like they killed them all, put them on ice and sailed out No, they obviously forgot a few. Still today we have politicians and attorneys. ;) Link to comment Share on other sites More sharing options...
Wicked_Nurse Posted April 17, 2008 #46 Share Posted April 17, 2008 All I can say is.....YUCK!!!! other than desert none of that even remotely appeals to me. Did they drink enough?....no wonder they hit an iceburg....everyone was drunk!!! ROFLMAO !!! Link to comment Share on other sites More sharing options...
jrmende63 Posted April 17, 2008 #47 Share Posted April 17, 2008 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. Wow:eek: ...And I thought the Supper club on the Spirit had a lot of food! I don't think I could ever eat that much! Link to comment Share on other sites More sharing options...
allesonwonderland Posted April 17, 2008 #48 Share Posted April 17, 2008 I was in "Titanic--The Musical" a few years back and we had all the menus in a display out in the lobby. It was interesting to see how the dining rooms differed between classes...and since I was portraying a lowly (LOL) third class passenger, my dinner menu wasn't nearly as extravagant. :) Link to comment Share on other sites More sharing options...
OceanLiner Posted April 17, 2008 #49 Share Posted April 17, 2008 I was in "Titanic--The Musical" a few years back and we had all the menus in a display out in the lobby. It was interesting to see how the dining rooms differed between classes...and since I was portraying a lowly (LOL) third class passenger, my dinner menu wasn't nearly as extravagant. :) ......and which "Kate" did you play? We saw the original run on Broadway, really a great show, better than the movie...... Link to comment Share on other sites More sharing options...
Cruiseforfun1 Posted April 17, 2008 #50 Share Posted April 17, 2008 Found the rest of the menues based on each class: 1st Class - April 11, 1912 -Breakfast- Baked apples Fruit Steamed PrunesQuaker Oats Broiled Hominy Puffed RiceFreash HerringFindon Hoddock Smoked SalmonMutton Kidneys & BaconGrilled Ham Grilled SausageLamb Callops Vegetable StewFried Shirred Poached EggsPlan Tomato Omlets to orderSirloin Steak & Mutton Chops to orderMashed, Saute`, and Jacket PotatosCold MeatVienna and Gram RollsSoda Scones Corn BreadBuckwheat CakesBlack Current Conserve Narbonne HoneyOxford MarmaladeWatercress 2nd Class - April 11, 1912 -Breakfast- FruitRolled oats, Broiled HominyFishYarmouth BloatersGrilled ox kidneys & BaconAmerican Hash au GratinGrilled sausage, Mash PotatosGrilled Ham & Fried EggsFried potatos, Vienna & Graham RollsSconesBuckwheat Cakes, Maple SyrupConserve MarmaladeTea CoffeeWatercress 2nd Class - April 12, 1912 -Lunch- Pea SoupSpaghetti au GratinCorned Beef Vegetable DumplingsRoast MuttonBaked Jacket PotatoesCold.Roast Mutton Roast BeefSausage Ox TonguePickles SaladTapioca PuddingApple TartFreash FruitCheese BuiscuitsCoffee Tea 2nd Class - April 14, 1912 -Dinner-Consomme' - - Tapioca Baked Haddock, Sharp SauceCurried Chicken & RiceSpring Lamb, Mint SauceRoast Turkey, Cranberry Sauce Green Peas - - - Puree' TurnipsBoiled RiceBoiled & Roast Potatoes Plum PuddingWine Jelly - - - Cocoanut SandwichAmerican Ice CreamNuts AssortedFresh Fruit Cheese - - - BiscuitsCoffee 3rd Class - April 12, 1912 -Breakfast- Oatmeal Porridge & MilkShaved Herrings, Jacket PotatoesVegetable SoupRoasted Pork with Sage and OnionsGreen PeasBroiled PotatosPlum PuddingCabin Buscuits FruitBeef with Potatoes and PicklesCurrant Buns Bread and Butter Link to comment Share on other sites More sharing options...
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