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Menu served to 1st-class Titanic passengers on last night of voyage

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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: Canap�s, oysters a la Russe

Soup: Consomm� Olga, cream of barley

Fish: Poached salmon with mousseline sauce

Entrees: Filets mignons Lili, chicken Lyonnaise, vegetable marrow Farci (this was not an entr�e 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 �clairs, 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.

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