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Your Interpretation of the Titanic Menus?

post #1 of 23
Thread Starter 
Pick a dish, tell us how you'd make it today.

Courtesy of http://www.webtitanic.net/framemenu.html, they show the menus as
Quote:
First Class Breakfast Menu
R.M.S. "TITANIC" April 11, 1912

Baked Apples
Fresh Fruit
Stewed Prunes
Quaker Oats
Boiled Hominy
Puffed Rice
Fresh Herings
Eindon Haddock
Smoked Salmon
Grilled Mutton Kidneys & Bacon
Grilled Ham
Grilled Sausage
Lamb Collops
Vegetable Stew
Fried, Shirred, Poached & Boiled Eggs
Plain & Tomato Omelettes to Order
Sirlon Steak & Mutton Chops to Order
Mashed, Saute & Jacket Potatoes
Cold Meat
Vienna & Graham Rolls
Soda & Sultana Scones
Corn Bread
Buckwheat Cakes
Black Currant Conserve
Narbonne Honey
Oxford Marmelade
Watercress
Top



First Class Luncheon Menu
R.M.S. "TITANIC" April 14, 1912

LUNCHEON
Consomme Fermier
Cockie Leekie
Fillets of Brill
Egg a L'Argenteuil
Chicken a la Maryland
Corned Beef
Vegetables
Dumplings
FROM THE GRILL
Grilled Mutton Chops
Mashed, Fried & Baked Jacket Potatoes
Custard Pudding
Apple Merinque
Pastry

BUFFET
Salmon Mayonnaise
Potted Shrimps
Norwegian Anchovies
Soused Herrings
Plain & Smoked Sardines
Roast Beef
Round or Spiced Beef
Veal & Ham Pie
Virginia & Cumberland Ham
Bologna Sausage
Brawn
Galantine of Chicken
Corned Ox Tounge
Lettuce
Beetroot
Tomatoes

CHEESE
Cheshire
Stilton
Gorgonzola
Edam
Camembert
Roquefort
St. Ivel
Cheddar

-Iced draught Munich Lager 3d. & 6d. a Tankard.-

First Class Dinner Menu
R.M.S. "TITANIC" April 14, 1912

Hors D'Oeuvre Varies
Oysters
Consomme Olga
Cream of Barley
Salmon
Mousseline Sauce
Cucumber
Filet Mignons Lili
Saute of Chicken
Lyonnaise
Vegetable Marrow Farcie
Lamb Mint Sauce
Roast Duckling
Apple Sauce
Sirlon of Beef
Chateau Potaoes
Green Peas
Creamed Carrots
Boiled Rice
Parmentier & Boiled New Potatoes
Punch Romaine
Roast Squab & Cress
Cold Asparagus Vinagrette
Pate du Foie Gras
Celery
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream


Second Class Breakfast Menu
R.M.S. "TITANIC" April 11, 1912

Rolled Oats
Boiled Hominy
Fresh Fish
Yarmouth Blothers
Grilled Ox Kidneys and Bacon
American Dry Hash au Gratin
Grilled Sausage
Mashed Potatoes
Grilled Ham & Fried Eggs
Fried Potatoes
Vienna & Graham Rolls
Soda Scones
Buckwheat Cakes
Maple Syrup
Conserve
Marmalade
Tea
Coffee
Watercress

Second Class Luncheon Menu
R.M.S. "TITANIC" April 12, 1912

LUNCHEON
Pea Soup
Spaghetti au Gratin
Corned Beef
Vegetable Dumplings
Roast Mutton
Baked Jacket Potatoes
COLD
Roast Mutton
Roast Beef
Sausage
Ox Tounge
Pickles
Salad
Tapioca Pudding
Apple Tart
Fresh Fruit
Cheese
Biscuits
Coffee


Second Class Dinner Menu
R.M.S. "TITANIC" April 14, 1912

FIRST COURSE - SOUP
Consomme with Tapioca
SECOND COURSE - MAIN DISHES
Baked Haddock with Sharp Sauce
Curried Chicken with Rice
Lamb with Mint Sauce
Roast Turkey with Savory Cranberry Sauce
Turnip Sauce
Green Peas
Boiled Rice
Boiled and Roast Potatoes

THIRD COURSE - DESSERTS
Plum Pudding with Sweet Sauce
Wine Jelly
Coconut Sandwich
American Ice Cream
Assorted Nuts
Fresh Fruit
Cheese
Biscuits

AFTER DINNER
Coffee


Third Class Bill of Fare
R.M.S. "TITANIC" April 14, 1912

BREAKFAST
Oatmeal Porridge & Milk
Smoked Herrings & Jacketed Potatoes
Fried Trips & Onions
Fresh Bread & Butter
Marmalade & Sweedish Bread
Tea & Coffee
DINNER
Vegetable Soup
Roasted Pork with Sage & Pearl Onions
Green Peas
Boiled Potatoes
Plum Pudding with Sweet Sauce
Cabin Biscuits
Oranges

TEA
Ragout of Beef with Potaotes & Onions
Currant Buns
Fresh Bread & Butter
Apricots
Tea

SUPPER
Cabin Biscuits & Cheese
Gruel
CoffeeTop

So there are things I'm not sure what they are. Lamb Collops, American Dry Hash. Others just make me wonder, like the Consomme with Tapioca.

A place in Texas did a $12,000/plate reproduction of the First Class 4/14 menu. http://www.sltrib.com/sltrib/world/53917370-68/titanic-roberts-course-lewis.html.csp
post #2 of 23

Collops is the word used here in Scotland for escallopes, probably because Scottish food was influenced by the French at the time of the Auld Alliance!  I do a very nice collops of venison with a redcurrant sauce.

post #3 of 23

Lamb Collops would be pan-fried bone-less lamb medallions,

I have no idea what an american dry hash could be ???

Consomme with tapioca was very often served all over Europe in the 50's and 60's, very tasty and was nick-named fish-eye soup because of its looks

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #4 of 23
Thread Starter 
Yes, I've found a few versions of the Consomme with Tapioca, but haven't done any searching yet for some of the others yet.
post #5 of 23
Thread Starter 
Sharp sauce was another one I hadn't encountered before, but is fairly easily found.
post #6 of 23

Found this on a site. Maybe gives more understanding to some of the dishes . Phatch, your menu is fully detailed.

 

 

And no, iceberg lettuce is nowhere to be found.

First Class

Cockie Leekie? Essentially chicken soup with leeks.

Consomme Fermier? Translates to “Farmer’s clear soup” so many believe this to be a vegetable broth.

Fillets of Brill? Related to Turbot, Brill is an European ocean fish.

Eggs a L’Argeneuil? Garnished with asparagus, this egg dish is very similar to Eggs Benedict, parboiled in saltwater * then slowly cooked in butter, topped with cream and croutons.

Chicken Ala Maryland? From what Historians can ascertain, this was basically a fried chicken dish.

Apple Meringue? Sauteed mashed apples served in souffle manner topped with a meringue.

Salmon Mayonnaise? Simply salmon baked with mayonnaise placed on top until fish is cooked and mayo is browned slightly.

Potted Shrimp? A British favorite. Cooked shrimp in spiced butter placed into ramekins and topped with more spiced butter. Placed in fridge until congealed and then served with toast.

Soused Herring? Yep, drunk off of being in a bath of hard apple cider.

Galantine of Chicken? An early precursor to the Turduken perhaps. Minced meat and savories stuffed into a whole boneless chicken and then closed up and cooked.

Second Class

Consomme Tapioca? While there is an element of tapioca used in this recipe, the rich, clear broth sees most of it’s flavor derived from beef, veal and chicken found in the ingredients.

Baked Haddock with Sharp Sauce? Of course Haddock is well known, the sauce in question is derived from combining shallots, egg yolks, anchovies (sounds similar to Caesar dressing) mustard, capers & vinegar. Sharp sauce could be served hot or cold, by varying cream or a thin gravy as one of the ingredients.

Coconut Sandwich? Cousin to the Macaroon, this was typically two coconut cookies bookmarking a mixture of coconut and butter cream.

Third Class

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 23

Cock a leekie soup is a traditional Scottish clear chicken soup with leeks and rice - oh and the original recipe also uses prunes, but my family receipt doesn't bother with them!

post #8 of 23

Iceberg lettuce was not known yet in England 100 years agopeace.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #9 of 23

I have to admit - I'm slightly sick of ALL the Titanic stuff that's been on UK TV over the past few days.

post #10 of 23
Quote:
Originally Posted by berndy View Post

Iceberg lettuce was not known yet in England 100 years agopeace.gif


That line was part of the article . wink.gif

 


 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #11 of 23

 I made my post in reply to chef PETALSANDCOCO's remark that Iceberg lettuce was nowhere to be found. Since PETALSANDCOCO  posted menus I assumed that this remark  referred to the fact  Iceberg lettuce was nowhere to be found on the menu,and wanted to tell you all why there was no Iceberg lettuce there.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #12 of 23

Following is the link  in reference to the menu and the iceburg quote, I was just being facetious by including that.....

 

http://www.sogoodblog.com/2012/04/11/final-meals-ss-titanic-iceberg-lettuce-notable-absent/

 

Petals.

 

 ps. They touch on the consomme with tapioca idea but I am still wondering it that is what the truly meant ?

 

"Consomme Tapioca? While there is an element of tapioca used in this recipe, the rich, clear broth sees most of it’s flavor derived from beef, veal and chicken found in the ingredients."

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
Reply
post #13 of 23

 

Thanks for the interesting post. I had seen a documentary on Canal Cocina in Spain on the topic.

 

Have nice wkend.

Margaux Cintrano.

( Margcata. )

post #14 of 23

I was tempted to initiate a new Thread: Your last dinner.

Chefs and amateurs posting a selection of exquisite, unique dishes and wines for a last dinner before iceberg.

 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #15 of 23

A TRUE CLASSICAL MENU.. Not only Consomme with tapioca garnish but  some others are a consomme Royal which is an egg custerd cut diamond shape.Or Cellestine which is a julianne of crepe .Or Chiffonade =- a julianne of bib lettuce. There are hundreds of reconized garnishes for basic consomme. Some are a bit wierd  .Then there is  Terepin Amontillado  =Turtle meat and sherry.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #16 of 23

 

Quote:
Originally Posted by chefedb View Post

Then there is  Terepin Amontillado  =Turtle meat and sherry.

 

Now there's something I haven't had in a while. Gives me flash backs of the Green Turtle in Islamorada back in the glory days.

 

Right now the Titanic exhibit is at the Henry Ford. Last Saturday on the anniversary of the titanic they did a special dinner. Champagne arrival, music from the White Star line during dinner and a special program at 11:40 PM the same time the ship hit the Iceberg.

First Class
Display
Carved Fresh Fruit and Pineapple Array
Hors d'Oeuvres
Potage St. Germaine Shooter
Salmon Mousseline Spoon with Cucumber
Canapés a la Admiral

Second Class
First Course
Consommé Tapioca with Shaved Truffle

Second Course
Roast Turkey with Savory Cranberry Sauce, Turnip Purée, Green Peas and Roasted Potatoes
Coffee and tea

Third Class
Dessert
Plum Pudding with Sweet Sauce     

 

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #17 of 23

Might the consomme tapioca have been the broth with a few large pearl tapioca (like small dumplings) floating in it for just a little chew? That with shaved truffle would be delicious.

 

www.foodandphoto.com

Liquored up and laquered down,
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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #18 of 23

How is Eggs a l'Argenteuil made?

 

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #19 of 23

Have not made in about 30 years but I remember it was soft boiled eggs with an asparagus puree mixed into a Chaudfroid sauce and the coated with Aspic. Served cold naturally. 

I have seen it served in the standing shell of the egg as well as in small monkey like dishes. I don't think anyone  does this anymore. I was lucky to have worked in all the old NY hotels ad saw all of this type of food. All those places are gone now  The Astor, Commidore ,Old Essex House, Manhattan, New Yorker, Biltmore .All have seen the Wrecking Ball , but they can't take away the memories.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #20 of 23
We got to see the Titanic Exibition here in Arizona, not large as I believe it was the traveling Exibition
The post that Petals put up with copies of the menus I found interesting
The Third Class Steerage menu states at the bottom of the page:
Any complaint respecting the food supplied, want of attention or incivilityshould be at once reported to the Purser or Chief Steward...
This just struck me somehow

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #21 of 23

Did I miss something?

 

Maybe a typo, but "Fried trips and onions" should be "tripe".

 

Also, there is no such dish as "Eindon Haddock".  I think the creators of the website became confused or couldn't read the original.  I think it should be "Finnan Haddock" (or Finnan Haddie), a popular British dish.

 

Steerforth

post #22 of 23
Thread Starter 
Could be typos. Could be usage of the time, or a perceived upper class usage? Might be correct as written for their purposes. Impossible to say.

When I first posted this thread, I put Last Dinner on the Titanic on hold at my local library. My turn finally arrived for it. and it doesn't offer much insight into correcting these things.

Their picture of the menu looks more like Findon Haddock, and they mention tripe and onions in the text of the book. Wikipedia describes Findon Haddock as synonymous with Finnan Haddie through some place-name confusion.
post #23 of 23

I think it's "EINDON" with an "E".  The only reference I can find is that it's a location in Australia.  But it certainly doesn't show up in any reference to fish or a recipe. 

 

I'd like to see the original menu, but it's not to be had.  I think "trips" was just copied incorrectly - a typo.  My great grandmother owned a tripe shop in northern England, and I have never heard of it referred to as "Trips".

 

Here you go.  Copied from a newsgroup I subscribe to:

 

"Knight's Tripe Shop"
158 Whalley Road
Clayton-le-Moors, Lancs.


Items sold:


TRIPE:


Fatty Seam
Honeycomb (put vinegar in every hole, please)
Ladies Tripe (Cow's uterous)
Elder (Cow's udder)


COW'S HEELS
SHEEP TROTTERS (delicious from all accounts)
SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
PIG'S FEET (Trotters)
BLACK PUDDING
POLONY (Know it was a stuffed casing, but that's all.


There was an "eating place" in the back which consisted of a table and
a bench with salt, pepper and vinegar available (it was hardly ever used).

 

The vinegar was strictly "malt" vinegar - the only vinegar for fish and chips and this fare.


(Great-Grandma did a booming business during Word War II, as meat was
practically unavailable, and tripe made a good substitute.

Steerforth!~

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