1 / 9

Titanic

Titanic The Ship of Dreams First Class- Food and menus - Breakfast-

emily
Download Presentation

Titanic

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Titanic The Ship of Dreams

  2. First Class- Food and menus • -Breakfast- • Baked apples - Fruit - Steamed PrunesQuaker Oats - Broiled Hominy - Puffed RiceFresh HerringFindon Haddock - Smoked SalmonGrilled Mutton - Kidneys & BaconGrilled Ham - Grilled SausageLamb Callops - Vegetable StewFried, Shirred, Poached & Boiled EggsPlain & Tomato Omelettes to OrderSirloin Steak & Mutton Chops to OrderMashed Saute and Jacket PotatoesCold MeatVienna and Graham RollsSoda & Sultana Scones - Corn BreadBuckwheat CakesBlack Current Conserve - Narbonne HoneyOxford MarmaladeWatercress

  3. First Class- Food and Menus First Course - Hors d'Oeuvre:Canapés a l' AmiralOysters a la Russe White Bordeaux, White Burgundy orChablis (especially with oysters) Second Course - Soups:Consommé OlgaCream of Barley Soup Madeira or Sherry Third Course - Fish:Poached Salmon with Mousseline Sauce Dry Rhine or Moselle Fourth Course - Entrees:Filet Mignon LiliSauté of Chicken LyonnaiseVegetable Marrow Farcie

  4. First Class- Food and menus 2 • Fifth Course - Removes:Lamb with Mint SauceCalvados-Glazed Roast Ducklingwith Apple SauceRoast Sirloin of Beef forestiéreChateau Potatoes • Boiled RiceParmentier and Boiled New Potatoes • Red Burgundy or Beaujolais Sixth Course - Punch or Sorbet:Punch Romaine Seventh Course - Roast:Roasted Squab on Wilted CressRed Burgundy

  5. First Class- Food and menus 3 • Eighth Course - Salad:Cold Asparagus Salad withChampagne-Saffron Vinaigrette • Ninth Course - Cold Dish:Páté de Foie GrasCelery • Sauterne or Sweet Rhine Wine • Tenth Course - Sweets:Waldorf PuddingPeaches in Chartreuse JellyChocolate Painted Eclairswith French Vanilla CreamFrench Vanilla Ice Cream • Sweet Dessert Wines (Muscatel, Tokay, Sauterne) • Eleventh Course - Dessert:Assorted Fresh Fruits and cheeses • Sweet Dessert Wines, Champagne, or Sparkling Wine

  6. Second Class- Food and Menus • -Breakfast- • FruitOatmeal PorridgeRolled OatsYarmouth BloatersGrilled Mutton Chops and ChipsBroiled Sausage and BaconMinced CollopsIrish StewEggs Boiled, Scrambled or PoachedMashed PotatoesHot Milk RollsGraham RollsJam, MarmaladeTea, Coffee, Cocoa

  7. Third Class- Food and Menus • -Breakfast- • Quaker Oats and MilkSmoked HerringsBeefsteak and OnionsJacket PotatoesFresh Bread and ButterMarmalade, Swedish BreadTea, Coffee

  8. Pictures

  9. Thank you for listening to our presentation! By:Hilary Krettler and Matt Ross

More Related