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Bezig met laden... Last Dinner On the Titanic: Menus and Recipes from the Great Liner (1997)door Rick Archbold
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 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek.  Auntie-Nanuuq | Jan 18, 2016 |  geen besprekingen | voeg een bespreking toe
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"From the splendor of the à la carte restaurant and the exclusive surroundings of the first-class dining saloon, to the solid comforts of dining second class and the wholesome practicality of supping in third, Last Dinner on the Titanic offers an on-board tour with fascinating descriptions and anecdotes, archival photographs and memorabilia, and a host of evocative period paintings and illustrations. Fifty dishes featured on the Titanic's menus have been researched from period sources and carefully tested for modern kitchens"--Front flap of dust jacket. Geen bibliotheekbeschrijvingen gevonden. |
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 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)641.5Technology Home and family management Food And Drink Cooking, cookbooksLC-classificatieWaarderingGemiddelde: (3.78)
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Oddly I am entranced with the subject of the Titanic.... not so much its sinking, rather the elegance and beauty of the ship and romance of the Edwardian era.
This book contains history, photos, menus, and recipes of the ship, its crew, and passengers. I was surprised that even the Second Class passengers had a generous dining menu, that was basically unheard of at the time.
Their April 12, 1912 "Hot" Luncheon menu consisted of: Pea Soup; Spaghetti au Gratin; Corned Beef; Vegetable Dumplings; Roast Mutton; and Baked Jacket Potatoes.
The "Cold" menu: Roast Mutton; Roast Beef; Sausage; Ox Tongue; Pickles; Salad; Tapioca Pudding; apple tart; Fresh Fruit; Cheese; Biscuits; and Coffee.
That sure is a whole lot of food for a 2nd class passage!
The First-Class Titanic Dinner was a "choreographed" affair with: Hand-written "formal" invitations (with advice on what to wear); a biography of the character your are asked to "portray"; flowers for the ladies; boutonniere for the men; and court music. Before dinner: Formal introductions; cocktails or lighter drinks (champagne); and hors d'oeuvres. Dinner: Dinner announcement w/ a gong; courses on silver salvers; a nine course dinner; and coffee, cigars, port or cordials.
A sample dinner menu w/ recipes:
First Course- Hors d'oeuvre: Oeufs de caille en aspic et caviar (Quail Eggs) w/ White Bordeaux or White Burgundy
Second Course- Potage: Potage Saint Germain (Spring Pea Soup) w/ Madeira or Sherry
Third Course- Poisson: Homard Thermidor (Lobster) w/ Dry Rhine or Moselle
Fourth Course- Entree: Tournedos aux morilles w/ Red Bordeaux
Fifth Course- Punch or Sorbet: Punch Rose
Sixth Course- Roti: Cailles aux cerises (Qualis w/ cherries) w/ Red Burgundy
Seventh Course- Legume: Asperges printanieres, sauce hollandaise (no wine?)
Eighth Course- Entrements: Macedoine de fruits; Oranges en surprise w/ Sweet dessert wines (Muscatel, Tokay, Madeira)
Ninth Course- Les desserts: assorted fresh fruits and cheeses w/ Sweet dessert wines, Champagne, or Sparkling wine
After Dinner: Coffee, cigars, Port or Cocktails
That is just one of the menus w/ recipes from one of the dining rooms..... Oh my.... The First-Class Dining Saloon had a menu w/ ELEVEN Courses.... and several of the courses, you had a choice of dishes.....
I'm surprised at all the liquor! Let's just call this an exercise in gluttony... but delicious gluttony and I for one, would have been happy to partake for just one night.
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