Last Dinner on the Titanic

Dinner served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912:

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

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

More:

Last Dinner On the Titanic: Menus and Recipes from the Great Liner, Rick Archbold and Dana McCauley, Hyperion (1997)

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Tags: 1912, April 14 1912, cuisine, dining, R.M.S. Titanic, ships, Titanic