Last Dinner on the Titanic asks: “How much of this marathon menu did people actually eat? We can’t know for sure. We do know that upper crust Edwardians regularly sat down to meals that followed this opulent and time-consuming ritual. If the Titanic‘s menu looks daunting to a modern stomach, that’s because it is. You can re-create the experience without committing gastronomic suicide by serving each course in small portions and drinking only a small glass of wine with each.”
Roasted Squab on Wilted Cress, as served at the OTO Centennial
- 6 squab or patridge (1 lb each)*
- 1 tbs olive oil
- 3 cloves garlic, minced
- 1 tsp marjoram
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 slices side bacon
- 3/4 cup Madeira
- 3/4 cup red wine
- 3/4 cup chicken stock
Wilted Watercress
- 3 tbs walnut oil
- 2 cloves garlic, minced
- 20 cups rinsed watercress
- 1 1/2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
*We served half a bird to each guest.
Rinse squabs inside and out, and pat dry.
In a bowl, mix together olive oil, garlic, marjoram, salt, and pepper. Rub over squabs, inside and out. Truss and secure a bacon slice over each squab breast. Place in roasting pan and cook in 450°F oven for 15 to 20 minutes, until juices run pink. Remove and discard bacon and broil for 2 or 3 minutes until well browned. Remove from pan, tent with foil and let rest for 10 minutes.
Meanwhile, place roasting pan over high heat. Stir in Madeira, red wine, and chicken stock. Bring to boil, stirring to scrape up any brown bits. Cook for 7 to 8 minutes or until reduced to about 1/2 cup. Strain and keep warm.
Wilted Watercress: In a large pot, heat 2 tbs of the walnut oil over medium heat. Add garlic and cook, stirring, for 2 minutes; increase heat to high and add damp watercress. Cook, stirring, for 1 minute or until wilted. Toss with lemon juice, salt, pepper, and remaining walnut oil.
Make a nest of watercress on heated platter. Halve each squab, removing backbone, and arrange over top. Serve with juice on the side.
