titanic

The Last Dinner on The R.M.S Titanic

Potage Saint-German (Spring Pea Soup) (Served on the 1st class dinning room)

1 tbsp butter
1/2 c sliced leek,white part only
1/4 tsp each salt and pepper
pinch granulated sugar
2 cups shelled fresh or frozen tiny peas
1 cup shredded romaine lettuce
2 tbsp chopped fresh chervil or parsely
6 cups chicken or vegie stock
fresh chervil and or parsely sprigs

In a large saucepan,melt butterover medium heat; add the leeks,salt,pepper, and the sugar. Next cook ,stirring for 5 mintues ro until it is softened. Add peas,lettuce, chervil and 1 cup of the stock;cover and cook over medium heat for 5 more mintues or until peas are tender. By working in batches, add remaining stock, puree soup in blender or food processor, and blend until very smooth. Strasin through as fine sieve and adjust seasoning if necessary. Return to pan, and reheat until steaming;skim off any foam. Ladle into bowls, and garnish witha sprig of chervil. This make 4 to 6 servings

Plum Pudding with Sweet Sauce (Puddding) (served in the 2nd class dinning room)

1 Cup chopped suet
1 1/2 c ea silvered blanched almonds, raisins, curarants,candied peel
1/4 cup pitted, chopped prunes
1 1/2cups all purpose flour
1 cup dry bread crumbs
1 tsp each cinnamon and nutmeg
1/2 tsp allspice
1/2 butter,softened
2/3 granlated sugar
5 eggs, beaten
1/2 cup milk
1/3 cup rum or orange juice

In a large bowl, mix together asuet,almonds,raisin, currants,candied peel,prunes,flour,bread crumbs,cinnamon,nutmegand allspice. In another bowl,mix together the butter, sugar, then add eggs, one a time, beating good, after each new addtion. Next stirin the the milk and rum. Using a large spoon,stir half of the fruit mixture into the egg mixture until well combined. Stir in remaining fruit mixture. Grease and flour a 6 cup puffing mold. Spoon in pudding mixture,and packing lightly,then cover with lid. Place mold in rack pf steamer or on rack in large pot;pour in eanough boiling water to come up to 2/3 of the way up the sides of the mold. Cover and then simmer on low heat, adding more boiling water as necessary, for 2 1/2 to 3 hours or until tester inserted in center comes out clean. Next unmold pudding onto serving dish and serve with sweet sauce. This make 12 to 15 servings

Sweet Sauce

1/4 cup butter,softened
1/2 cup granulated sugar
1 egg
1/2 cup sheery or orange juice
1 tsp orange rind
1 tsp vanilla

In top of a double boiler or heatproof bowl, beat together butter and sugar until light and fluffy. Next add egg,beating constantly, until it is well combined. Stir in sherry and orange rind until smooth. The place over barely simmering water and cook stirring constantly for 10 to 12 mintues or until thick enough to coat back of the spoon. Remove from heat and add the vanilla. Serve warm. This makes 1 1/2 cups and is suffcient for 12 servings of pudding