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.