Ужин на Титанике. Море рецептов. on Windows Pc

Don't know how to surprise your friends with a new dish?
Prepare something that was served on the Titanic.

It was called the ship of millionaires, which was destined to become the grave of very wealthy people. A very splendid grave, I must say, with good restaurants, waiters and chefs.

On April 14, when the restaurants were preparing and serving dinner, the passengers of the Titanic did not yet know that for many it would be the last meal in their lives. First class passengers were serenely enjoying a nine-course meal, compared to only three in second class. Passengers in the third class received the most modest, although hearty dinner. They were still alive and even happy.

In this application, you can see what the passengers of the infamous "Titanic" ate, as well as see the recipes for these dishes.

First grade

Tickets here cost a fortune, so it's no surprise that first-class passengers received the best and most luxurious food available at the beginning of the 20th century for their money. Now it is even impossible to imagine that all this could be eaten.

On the evening of April 14, the last dinner for first class passengers of the Titanic was served in a huge dining room for 550 people.

Aperitif: oysters

Second change: consomme (clarified beef broth) Olga or barley cream soup

Third change: boiled salmon with cucumber and muslin sauce

Fourth change: filet mignon or chicken sauté. Served with stuffed zucchini

Fifth change: lamb with mint sauce or roast duck with applesauce or fillet of beef. Garnish with green peas, carrots in a creamy sauce, rice and boiled young potatoes.

Sixth break: alcoholic sorbet "Roman Punch"

Seventh break: roasted pigeon with crass salad and asparagus with vinaigrette sauce.

Eighth change: foie gras and celery

Ninth change: Walldorf pudding or peaches in Chartreuse jelly, vanilla and chocolate eclairs, ice cream.

Second class

The dining saloon for the second class was located aft of Deck D, the same deck where the first class passengers dined. The salon for the second was simpler, accommodating 394 people. There were long tables and fairly comfortable swivel chairs. The menu was much shorter and consisted of only three courses, although passengers were still given a choice.

First change: Consomme with tapioca

Second change: baked haddock with hot sauce, or fried chicken with rice and curry, young lamb with mint sauce, fried turkey with hot cranberry sauce. The garnish was served with green peas, boiled rice, fried potatoes and turnip puree.

Third change: raisin pudding or wine jelly or coconut sandwich or American ice cream.

Round off the meal: fresh fruits, cheeses, nuts, coffee and rolls.

Third class

Deck F was the third-class dining saloon. Here, at tables for 20 people, we had lunch, dinner and breakfast in two shifts. Since there were only 473 seats, and more than 700 passengers. The menu of the last day for the third class has been preserved.

Breakfast: oatmeal with milk, smoked herring, jacket potatoes, eggs and ham, bread and butter, marmalade, Swedish bread, tea and coffee.

Lunch: soup with rice, bread, buns, roast beef with sauce, sweet corn, boiled potatoes, pudding with dried fruits and sweet sauce, fruits.

Tea: cold meat, cheese, pickles, bread and butter, stewed figs with rice, tea.

Dinner: Liquid oatmeal, rolls, cheese

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