Yesterday, April 14, was the 101st anniversary of the sinking of the Titanic. Before the ship hit the ice berg, however, guests aboard enjoyed a 10-course meal in the lavish dining room.
While oysters would certainly be on our last supper, we're not so sure about the Cream of Barley soup and creamed carrots.
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First Course Hors D’Oeuvres Oysters Second Course Consommé Olga Cream of Barley Third Course Poached Salmon with Mousseline Sauce, Cucumbers Fourth Course Filet Mignons Lili Saute of Chicken, Lyonnaise Vegetable Marrow Farci Fifth Course Lamb, Mint Sauce Roast Duckling, Apple Sauce Sirloin of Beef, Chateau Potatoes Green Pea Creamed Carrots Boiled Rice Parmentier & Boiled New Potatoes[/twocol_one] [twocol_one_last]
Sixth Course Punch Romaine Seventh Course Roast Squab & Cress Eighth Course Cold Asparagus Vinaigrette Ninth Course Pate de Foie Gras Celery Tenth Course Waldorf Pudding Peaches in Chartreuse Jelly Chocolate & Vanilla Eclairs French Ice Cream[/twocol_one_last]
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From the book Last Dinner on the Titanic: Menus and Recipes from the Great Liner