Winnipeg Free Press - PRINT EDITION
Eleven courses of first-class fare
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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