Most of us seem content in honoring the 100th Anniversary of the S.S. Titanic’s sinking by catching the James Cameron blockbuster again via its much lauded 3-D re-release double dip in theaters. But this is only the tip of a very lucrative iceberg.

Centennial celebrators are booking flights to Nova Scotia, Canada to take part in the sinking’s 100th, touring key sites, including graveyards filled with passengers and crew who lost on “Life Boat Roulette”. Some FanTanics (as they are called) are shelling out big bucks for a coveted spot on board a Titanic re-creation memorial cruise (this one being a return trip).

Others, with Foodie creds to maintain or seafaring dining fetishes to satiate are being enticed to participate in lavish recreations of the doomed voyages meals.

Similar to the morbid fascination of Death Row inmates last meal requests, people are lining up in period piece costumed droves to sample dishes offered to the different classes traveling on the maiden cruise by savvy restaurateurs worldwide.

Below are a sampling of menus offered aboard the Titanic. Although it’s of little consolation now, it would appears at the very least they were sent to their watery grave well fed.

As with most menus you are presented in life, the more money you have, the more extravagant the items offered to you.  So while Second and Third Class are fairly easy to decipher, the First Class menu is peppered with dishes long past forgotten by most dining circles in this day and age. Maybe less so if you are a Downton Abbey fan.

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

Mmmmm, Gruel.

A more detailed summary of all dishes offered or were to be offered during the Titanic’s trip can be found here.

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Andy

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2 Responses

  1. hamlrt@aol.com'
    john Elbro

    hello there , found this through sheer curiosity
    and what great menus , sadly your interpretations of some of the items leave a little to be desired …. no foodie historians needed just look in the ” Repertoire de la Cuisine” available
    from good bookshops . It’s a kind of chefs food
    directory .

    Chicken Maryland … breaded fried chicken breast garnished with half tomato , sweet corn fritter , banana fritter, watercress, gaufrette potato
    Soused herring .. also known as rollmops or pickled herring

    so there you are ! btw I have cooked most of the items on the menu over the years

    Reply

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