If your a foodie, you'll love this article I found on MSN;
On the night of April 14th, 1912 a group of well-dressed men and ladies sat down to their final meal on a cruise ship. It was a decadent meal - but then again, so was the meal they had eaten the previous night. And rightly so. Each diner had paid over what these days would amount to $125,000 to be there. Of course, they had no idea their trip would be cut short.
Today marks the 99th anniversary of the RMS Titanic's descent into the depths. At 11:40pm on the 14th, the Titanic struck an iceberg - but of course, we all know that story. But the untold story is that of the extravagance, the enjoyment and the drool-worthy contents of the meal eaten on the night of the collision. While the lower classes ate their hearty but simple meal of roast mutton, soup and boiled potatoes below deck, the first class settled in for a ten-course meal that would stop any four-star chef's heart. The menu (see below) was recovered from the wreck - so there is no disputing the grandeur of the event.
The meal began as it did every night, with oysters. These were followed by the soup course of Consommé Olga (a veal stock soup with sturgeon marrow) and Cream of Barley. Third course was Poached Salmon garnished with Cucumbers and Mousseline Sauce, a Hollandaise-esque sauce. After the fish course came the first (yes, first) of the meat courses: Filet Mignons Lili (with artichoke hearts, truffle and (of course) foie gras) and a Sauté of Chicken Lyonnaise served with Vegetable Marrow (a Summer squash). Then came the second meat course: Lamb with Mint Sauce, Roast Duckling with Apple Sauce and Sirloin of Beef with Creamed Crrots, Boiled Rice, Green Peas, Chateau Potatoes (sautéed in butter and parsley) as well as Parmentier (diced and sautéed in butter) and Boiled New Potatoes. The meal wasn't near to finishing at this point and it should be noted that there were wine pairings for each course! The sixth course was Punch Romaine, a wine, rum and egg white mid-meal palate-cleanser. After the diners were appropriately refreshed (or drunker) they were presented with Roast Squab and Cress (a leafy vegetable). A simple course of Cold Asparagus Vinaigrette was served and then more foie gras in the form of a Paté de Foie Gras with Celery. At this point the diners were nearing the end of the meal, which was not to finish with a whimper. The dessert course was Waldorf Pudding (the recipe for which has been lost to the ages), Peaches in Chartreuse Jelly, Chocolate and Vanilla Éclairs and French Ice Cream. Following this course there was an optional selection of fresh fruits and cheeses. The epic meal concluded with coffee, cigars, port and distilled spirits. At least we can be assured that as the ship sank its first-class occupants were far from peckish and most-likely very, very drunk. April 14, 2011 at 8:18AM by Justine Sterling
The First-Class Menu As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912
First Course Hors D'Oeuvres Oysters
Second Course Consommé OlgaCream of Barley
Third Course Poached Salmon with Mousseline Sauce, Cucumbers
Fourth Course Filet Mignons LiliSaute of Chicken, LyonnaiseVegetable Marrow Farci
Fifth Course Lamb, Mint SauceRoast Duckling, Apple SauceSirloin of Beef, Chateau PotatoesGreen PeaCreamed CarrotsBoiled RiceParmentier & Boiled New Potatoes
Sixth Course Punch Romaine
Seventh Course Roast Squab & Cress
Eighth Course Cold Asparagus Vinaigrette
Ninth Course Pate de Foie GrasCelery
Tenth Course Waldorf PuddingPeaches in Chartreuse JellyChocolate & Vanilla EclairsFrench Ice Cream
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