Titanic 1st Class Menu Recipes: A Culinary Journey Back in Time

The RMS Titanic, the legendary ocean liner that tragically sank on its maiden voyage in 1912, was renowned for its opulence and luxury. The 1st class dining experience on the Titanic was an extravagant affair, featuring a lavish menu with dishes prepared by the finest chefs of the time. Here’s a detailed look at some of the most iconic recipes from the Titanic's 1st class menu, offering a taste of history.

The Titanic 1st Class Menu

The 1st class menu on the Titanic included multiple courses, each designed to impress and delight the passengers. Here are some of the standout dishes:

Titanic 1st Class Menu Recipes: A Culinary Journey Back in Time

Hors d'Oeuvres

  • Oysters
  • Canapés à l'Amiral (A variety of small, savory appetizers)

Soups

  • Consommé Olga (A clear soup flavored with sturgeon)
  • Cream of Barley Soup

Fish

  • Poached Salmon with Mousseline Sauce

Entrées

  • Filet Mignons Lili
  • Chicken Lyonnaise

Main Courses

  • Lamb with Mint Sauce
  • Roast Duckling with Apple Sauce

Side Dishes

  • Green Peas
  • Creamed Carrots
  • Boiled Rice

Salads

  • Asparagus Salad with Champagne-Saffron Vinaigrette

Desserts

  • Peach Melba
  • Chocolate and Vanilla Eclairs

Iconic Recipes from the Titanic's 1st Class Menu

Poached Salmon with Mousseline Sauce

Ingredients:

  • 4 salmon fillets
  • 1 cup white wine
  • 1 cup fish stock
  • 1 lemon, sliced
  • Fresh dill

For the Mousseline Sauce:

  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 tablespoon lemon juice
  • Salt and white pepper to taste

Instructions:

  1. In a poaching pan, combine white wine, fish stock, lemon slices, and fresh dill. Bring to a simmer.
  2. Add salmon fillets and poach for 8-10 minutes, until cooked through.
  3. For the sauce, whisk egg yolks and lemon juice in a double boiler until thickened.
  4. Slowly add melted butter while whisking continuously.
  5. Fold in whipped cream and season with salt and white pepper.
  6. Serve the salmon fillets topped with Mousseline sauce.

Filet Mignons Lili

Ingredients:

  • 4 filet mignon steaks
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup Madeira wine
  • 1/2 cup demi-glace
  • 4 slices of foie gras
  • Truffle slices (optional)

Instructions:

  1. Season the filet mignon steaks with salt and pepper.
  2. Heat olive oil in a skillet and sear the steaks on both sides until desired doneness.
  3. Remove the steaks and keep warm.
  4. In the same skillet, add Madeira wine and deglaze the pan.
  5. Add demi-glace and simmer until slightly thickened.
  6. In a separate pan, sear the foie gras slices until golden.
  7. Serve the filet mignons topped with foie gras and truffle slices, drizzled with Madeira sauce.

Peach Melba

Ingredients:

  • 4 ripe peaches
  • 1 cup sugar
  • 1 vanilla bean
  • 1 pint vanilla ice cream
  • 1 cup raspberry sauce (fresh raspberries blended and strained)

Instructions:

  1. Peel and halve the peaches, removing the pits.
  2. In a saucepan, combine water, sugar, and vanilla bean. Bring to a boil.
  3. Add the peach halves and poach until tender.
  4. Remove peaches and let cool.
  5. Serve each peach half with a scoop of vanilla ice cream and drizzle with raspberry sauce.

Titanic 1st Class Menu Recipes: A Culinary Journey Back in Time

Conclusion

Recreating the Titanic's 1st class menu recipes offers a fascinating glimpse into the culinary elegance of the early 20th century. These dishes, from the delicate Poached Salmon with Mousseline Sauce to the luxurious Filet Mignons Lili and the delightful Peach Melba, provide a taste of the opulence and sophistication that defined the Titanic's dining experience. Whether you’re a history enthusiast or a culinary adventurer, these recipes allow you to experience a piece of Titanic's legacy through its exquisite cuisine.




Copyright © 2017