I have an odd hobby...I like collecting the menus and recipes of "famous last meals" for example...John F. Kennedy's last meal was prepared by, Otto Druhe, Executive Chef at the Hotel Texas in downtown Fort Worth who prepared "coffee, orange juice, two eggs boiled five minutes, some toast and marmalade on the side."
Don't know what kind of toast or marmalade but would love to find out.
I recently came across my "dream project" the menu of the final night on the Titanic...
The First-Class Menu
As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912
First Course:
Hors D'Oeuvres Varies 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
The repast was served with a different wine for each course. Following the tenth course fresh fruits and cheeses were available followed by coffee and cigars accompanied by port and, if desired, distilled spirits. If you have to have a last dinner, you could do a lot worse!
All I need to do now is gather the recipes and I will be having this meal for close friends and family...and those equally as morbid as I am at times.
Anyone else have any "odd" hobbies?
Don't know what kind of toast or marmalade but would love to find out.
I recently came across my "dream project" the menu of the final night on the Titanic...
The First-Class Menu
As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912
First Course:
Hors D'Oeuvres Varies 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
The repast was served with a different wine for each course. Following the tenth course fresh fruits and cheeses were available followed by coffee and cigars accompanied by port and, if desired, distilled spirits. If you have to have a last dinner, you could do a lot worse!
All I need to do now is gather the recipes and I will be having this meal for close friends and family...and those equally as morbid as I am at times.
Anyone else have any "odd" hobbies?
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)