Last Dinner on the Titanic
#11
  Re: (...)
We will be partially recreating this event for a sit down party of 26 on May 20. The event originally consisted of eleven courses--we have cut that to 8 and changed or modified some recipes to fit modern tastes. We are trying all recipes that we have never made and will report on them from time to time.

First Course-Hors d' oeuvre
Canapes a l' Amiral
Oysters a la Russe
filo chiken salad
Bacon wrapped, almond stuffed apricots

Second Course- Soup
Consomme Olga

Third Course -Entree
Chicken Lyonnaise
Vegetable Marrow farci

Fourth Course - Sorbet
Ruby Red Grapefruit Sorbet

Fifth Course--Removes
Grilled Beef Forestiere
Duchesse potatoes
Roasted Carrots

Sixth Course
Asparagus Salad with Champagne Saffron Vinaigrette

Seventh Course-Dessert
Eclairs

Eighth Course
Fruit & Cheese

Wines are being selected as I write--Will post further from time to time with a little history.
"He who sups with the devil should have a. long spoon".
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#12
  Re: Last Dinner on the Titanic by Old Bay (We will be partially...)
thanks Bill - this will be fun reading about your dinner.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: Last Dinner on the Titanic by cjs (thanks Bill - this w...)
As we all know this is something I could really get into...keep us updated on how things go! So wish I was there for your recreation...somehow I don't think being at the real thing would be all that great. Just a hunch but I hear the evening didn't go all that great after dinner was served.
"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)
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#14
  Re: Re: Last Dinner on the Titanic by firechef (As we all know this ...)
This sounds wonderful! I can't wait to hear more.
Daphne
Keep your mind wide open.
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#15
  Re: Last Dinner on the Titanic by Old Bay (We will be partially...)
Bill, the menu sounds great. Thanks for posting!
Practice safe lunch. Use a condiment.
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#16
  Re: Re: Last Dinner on the Titanic by Gourmet_Mom (This sounds wonderfu...)
Hors d'oeuvre--The first two were actually served on the ship-we added the last two to satisfy our group's taste--#1
Oysters a'la Russe--
Mix lemon juice, horseradish, hot pepper sauce, worcestershire sauce, and ketchup to taste. Place a small oyster (we are getting ours from Pike Place Mkt. for the party--small Pacific oysters)--in the bottom of a shot glass. Cover with the sauce mixture and cover with a Tbs of good chilled vodka. Present on a tray with a bed of crushed ice. Serve.
Just turn the glass up and suck everything out. (They served this, but not presented this way!!)
"He who sups with the devil should have a. long spoon".
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#17
  Re: Re: Last Dinner on the Titanic by Old Bay (Hors d'oeuvre--The f...)
Now that's what I call an appetizer. I'll take two!
Daphne
Keep your mind wide open.
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#18
  Re: Re: Last Dinner on the Titanic by Gourmet_Mom (Now that's what I ca...)
and I have two sets of 'chess' glasses just for this purpose...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#19
  Re: Re: Last Dinner on the Titanic by cjs (and I have two sets ...)
Now that would be fun to do Be sure to take lots of pictures too!!
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#20
  Re: Re: Last Dinner on the Titanic by DFen911 (Now that would be fu...)
Hors d' Oeuvre # 2
CANAPES a l'AMIRIL

Shrimp Butter
2 T vegi oil
2 large shallots
2 cloves garlic
1 # peeled shrimp
1/2 C brandy
8 oz cream cheese
1/4 C butter
1/8 C tomato paste
1/2 each tsp salt & pepper

In a skillet heat oil over med heat: add shallot and garlic; cook, stirring often, for 5 min untilsoftened. Increase heat to high, add shrimp and saute until pink--3-4 min. Transfer shrimp and vegis to bowl of food processor. Return pan to stove and pour in brandy; cook, stirring, for 30 sec or until brandy is reduced to a glaze; scrape into shrimp mixture. Puree mixture until finely chopped.

Add cream cheese, butter, tomato paste, salt, and pepper. Process until smooth. Put into a piping bag with a star tube.

1 baguette--make 20 thin slices
1 t lime juice
20 small shrimp, cooked and halved lengthwise
1 T parsley
4 oz black lumpfish roe

Place bagutte slices on a baking sheet and toast under broiler for 1 min /side until golden brown. Reserve.
Drizzle lime juice over cooked shrimp halves, stir and reserve.
Pipe shrimp butter onto toasts. Top with cooked shrimp halves and a parsley leaf. Top with roe. (The Titanic probably used caviar).
"He who sups with the devil should have a. long spoon".
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