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.

Titanic Meal













The Menu

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.

Pate de Foie Gras

























Our second course and Titanic’s second course (prepared by Diana A)

Consommé Olga

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.

Consomme Olga













Our third course and Titanic’s eighth course (prepared by me)

Asparagus Salad with Champagne-Saffron Vinaigrette

Saffron was a great addition to the dressing and created a lovely orange color

Titanic Asparagus Salad (tongs)













Our fourth course included the following:

Titanic’s fifth course – prepared by Jackie R

Roast Leg of Lamb with Tarragon-Mint Butter 

Some of the tastiest lamb I’ve had.  The orange worked well with the herbs.

Roast Leg of Lamb with Tarragon-Mint Butter













Titanic’s fourth course – prepared by LuAnn R

Vegetable Marrow Farci

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.

Vegetable Marrow Farci













Our fifth course and Titanic’s sixth course (prepared by Jackie R)

Punch Romaine

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.

Punch Romaine













Our sixth course and Titanic’s tenth course (prepared by Marty H)

Waldorf Pudding

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.

Waldorf Pudding













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.

The End!

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2013-02-04T12:39:33+00:00 April 4th, 2012|Categories: Musings|Tags: , |0 Comments

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