Formal dinner at a Government House, April 1912.
In 2012, the United States O.T.O. celebrated its Centennial at William Blake Lodge, noting that the year was also the 100th anniversary of the sinking of the Titanic. As part of a weekend of festivities, participants enjoyed selections from the first class menu on the ill-fated ship. This week and next we recreate the menu, using recipes from Last Dinner on the Titanic. Courses were arranged with an eye to the modern American palate rather than the 1912 order of soup, fish, entrée, punch, roast, salad, and sweets.
First Course — Soup
Consommé Olga
Cream of Barley Soup
Second Course — Salad
Asparagus Salad with Champagne-Saffron Vinaigrette
Third Course — Punch
Punch Rosé
Fourth Course — Entrée
Filets Mignons Lili
Roasted Squab on Wilted Cress
Potatoes Anna
or
Vegetable Farci
Leek, Swiss Chard, and Artichoke Tart
Potatoes Anna
Fifth Course — Dessert
Eclairs
Peaches in Chartreuse Jelly
Coffee or Tea
