April 15, 2012 marks the 100th anniversary of the R.M.S. Titanic’s sinking. I had received an email about the cocktails served on the Titanic a few weeks ago. Our Gourmet Dinner Club (GDC) decided to take it a step further and mark this momentous occasion by recreating a good portion of the ten course meal that was served in first class the night the great ocean liner sunk to the bottom of the sea.
Below is our modified menu along with links to the recipes (most are not on this site and I only contributed one course) in case you’d like to try your hand at creating a meal that took place a hundred years ago.
I highly recommend serving it with lots of good French wines and champagne! Jackie did a great job setting the table including using antique family china. And, we all wore hats. We had such a fun evening.
Our first course and Titanic’s ninth and post-tenth course (prepared by Jackie R)
We started with pâté de foie gras and an assortment of French and English cheeses (French bleu, English cheddar and English stilton) along with slices of baguette and crackers. The pâté was served as the ninth course and cheeses after the tenth and final course.
Deb B was to bring specially made hors d’oeuvres, but was under the weather, so we improvised with pâté and cheese.
Our second course and Titanic’s second course (prepared by Diana A)
The best “broth” I’ve ever tasted – very complex. LuAnn R suggested that it would make a great broth for risotto (although a lot of work). The scallops added a nice dimension.
Our third course and Titanic’s eighth course (prepared by me)
Saffron was a great addition to the dressing and created a lovely orange color
Our fourth course included the following:
Titanic’s fifth course – prepared by Jackie R
Some of the tastiest lamb I’ve had. The orange worked well with the herbs.
Titanic’s fourth course – prepared by LuAnn R
Vegetable Marrow is a type of vegetable (large squash) and has nothing to do with meat marrow. If you can’t find it, you can use zucchini (which is what was used for this version). This would be a good mixture for stuffed peppers, too.
Our fifth course and Titanic’s sixth course (prepared by Jackie R)
Wow, was this tasty! And, kind of resembled an iceberg – the meringue floated on top and the lemon sorbet floated down below. This could be dessert by itself.
Our sixth course and Titanic’s tenth course (prepared by Marty H)
There is no known recipe for this dessert – don’t confuse it with Waldorf Salad – it’s not the same thing. Marty added some Scottish shortbread, too. Great addition.
Many of the courses were fairly light, but I still think it would be difficult to eat ten courses a night. This was just the right amount.