Meals for first class passengers consisted of ten courses—each accompanied by a different wine pairing! The decadent feast started off with raw oysters and assorted hors d'oeuvre, followed by consomm Olga, or cream of barley soup.
The second course offered a lightly poached Atlantic salmon, topped with a mousseline sauce. The fourth and fifth courses offered passengers a choice of various protein dishes such as fillet mignon Lili, saut of chicken Lyonnaise and lamb with mint sauce, to name a precious few!
Midway through a palette cleanser made from wine, rum and champagne was served. The meal resumed with roast squab with cress, asparagus vinaigrette and pate de foie gras. The meal was finished off with desserts such as chocolate and vanilla eclairs, Waldorf pudding and French ice cream.
But still, it was not over! Next, an assortment of fruits, nuts and cheeses was served, followed by coffee, port, cordials and cigars for the gentlemen. Dinner usually continued until 11pm. The R.M.S. Titanic sunk at 11:40 pm.
