Winnipeg Free Press - PRINT EDITION

Eleven courses of first-class fare

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When diners on the Titanic sat down in the first-class dining saloon on the evening of April 14, 1912, they were treated to an 11-course feast served in a style developed by elite French chef Auguste Escoffier:

Hors d'oeuvres: Canapes,

oysters a la Russe

Soup: Consomme Olga, cream of barley

Fish: Poached salmon

with mousseline sauce

Entrées: Filets mignons Lili, chicken

Lyonnaise, vegetable marrow Farci (this was not an entree as we know it today but small portions of very choice dishes)

Removes: Lamb with mint sauce,

Calvados-glazed roast duckling, roast sirloin of beef forestiere, plus various types of potatoes, rice and vegetables

Punch or sorbet: Punch Romaine

Roast: Roast squab on wilted cress

Salad: Asparagus salad with champagne saffron vinaigrette

Cold dish: Pate de foie gras, celery

Sweets: Waldorf pudding, peaches in chartreuse jelly, chocolate painted eclairs, French vanilla ice cream

Dessert: Assorted fresh fruits and cheeses

Source: Last Dinner on the Titanic: Menus and Recipes from the Great Liner (Madison Press Limited, 1997) by Rick Archbold and Dana McCauley.

-- The Canadian Press

Republished from the Winnipeg Free Press print edition April 11, 2012 C5

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