Served in the First-Class Dining Area 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 Mignon Lili Saute of Chicken, Lyonnaise Vegetable Marrow Farci Fifth Course Lamb, Mint Sauce Roast Duckling, Apple Sauce Sirloin of Beef, Chateau Potatoes Green Peas Creamed Carrots Boiled Rice Parmentier & Boiled New Potatoes Sixth Course Punch Romane Seventh Course Roast Squab & Cress Eighth Course Cold Asparagus Vinagrette Ninth Course Pate De Foie Gras Celery Tenth Course Waldorf Pudding Peaches in Chartreuse Jelly Chocolate & Vanilla Eclair French Ice Cream Each course was served with a different wine . After the last course fresh fruits and cheeses ,then followed by coffee ,cigars and accompanied by port and distilled spirits. ~KEEPING THE SPIRIT ALIVE~ |