Let’s Talk Food: Titanic sailed 102 years ago


On Wednesday, April 10, 1912, passengers boarded the maiden voyage of the RMS Titanic. At 8:10 p.m., it set sail from Cherbourg, heading for Queenstown, Ireland, in the morning and then setting sail for New York City. If you were one of the privileged class and got to dine in the private first-class diner, this is what you would be enjoying on any one of the nights:

First course:

• Oysters Findlay.

Second course:

• Consommé Olga (Veal stock soup with sturgeon marrow).

• Or Cream of Barley.

Third course:

• Poached Salmon with Rich Mousseline Sauce, Cucumbers.

Fourth course:

• Filet Mignon Lilli.

• Or Saute of Chicken Lyonnaise.

Fifth course:

• Roast Lamb with Strawberry Mint Sauce.

• Or Roast Duckling with Apple Sauce.

• Or Sirloin of Beef, Chateau Potatoes served with Green Peas, Creamed Carrots.

• Boiled Rice.

• Or Parmentier New Potatoes (Pomme Parmentier).

Sixth course:

• Romaine.

Seventh course:

• Roast Squab in Crust.

Eighth course:

• Cold Asparagus Vinaigrette.

Ninth course:

• Pate de Foir Gras.

• Celery.

10th course:

• Waldorf Pudding.

• Peaches in Chartreuse Jelly.

• Chocolate and French Vanilla Ice Cream.

• Coffee, cigars, cordials.

Here are just a few of the recipes from the cookbook.

The second course of Cream of Barley Soup would have been laced with double cream just before serving:

Cream of Barley Soup

Serves 4

In a stockpot, heat over low heat:

1 tablespoons butter

Add:

2/3 cup diced carrot

2/3 cup diced celery

2/3 cup diced onion

1 clove garlic, minced

Cover pot and allow vegetable to sweat until softened, 15 minutes. Add:

5 cups beef or chicken stock

2/3 cup pearl barley, rinsed

2 bay leaves

Bring to boil, reduce heat to simmer. Skim the top as necessary and gently cook the soup for 45 minutes.

Cool soup slightly and discard bay leaves.

In a blender, puree in batches and return to stockpot.

Return to serving temperature and adjust seasoning with salt and pepper.

Serve in warmed soup bowls with a dollop of crème fraiche and sprinkling of crumbled crisp bacon:

4 tablespoon crème fraiche

2 slices crisp bacon, crumbled

••••

Fourth course, with choice of Filet Mignon Lili or Chicken Lyonnaise.

Filet Mignon Lili

Serves 4

For the potatoes:

Preheat oven to 400 degrees. Grease a 2-quart ovenproof dish. Peel and place in a large bowl with cold water:

6 large potatoes, peeled, thinly sliced

Add:

2 teaspoons fresh lemon juice

When ready to prepare dish, drain potatoes and pat dry.

Arrange one layer potato, overlapping, in bottom of baking dish, brush with:

1/2 cup melted butter, plus more for greasing

Season with salt and pepper.

Repeat process in layers, for remaining potatoes. Bake, uncovered, until lightly golden and tender, 40 minutes.

Madeira sauce:

Combine and with your fingers roll into small ball, reserve:

3 tablespoons flour

1 tablespoon butter

In a saucepan, combine and bring to a simmer over medium heat:

1 cup beef stock

1 cup Madeira wine

Whisk in butter balls, one at a time, until the sauce is thick and smooth. Reduce heat and simmer, stirring for 2 minutes. Keep warm until needed.

Steak:

Season with salt and pepper:

4 beef tenderloin filets, 6 ounce each

Wrap each steak with:

4 thin slices bacon, center cut

Secure with toothpick. Heat in heavy-based skillet:

2 tablespoons olive oil

1 tablespoon butter

Add filets to skillet, cook, turning once, until brown.

Allow 5 minutes per side for rare, 4 minutes per side for medium, also taking into consideration thickness of steak. Remove toothpicks.

To serve:

Place a wedge of the potato on a warm plate and arrange steak on top. Serve with a little sauce with the steaks and place remaining sauce in gravy boat to serve on table.

Chicken Lyonnaise

Serves 4

Place in plastic bag:

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

Add and toss to coat:

4 chicken breasts, 6 ounces each

In a large skillet over medium-high heat, combine:

2 tablespoons butter

1 tablespoon olive oil

Add chicken and brown on all sides; remove from skillet and reserve.

Add to skillet, cook until soft, 5 minutes:

1 medium onion, sliced

Stir in:

1 tablespoon tomato paste

1 clove garlic, minced

1/2 cup white wine

1/2 cup cognac

2 tablespoons sugar

1/4 cup chicken stock

Add chicken to skillet and spoon sauce over top. Cook gently, uncovered, on medium-low heat until cooked, 20 minutes.

••••

Small Bites

There is an interesting museum in Halifax Nova Scotia with a display of the Titanic’s found items.

I bought “Titanic The Cookbook” at the gift shop.

RMS Titanic hit an iceberg at 11:40 p.m. four days after it set sail, on April 14, 1912, and by 2:20 a.m. April 15, the ship had completely sunk.

••••

Foodie Bites

La Rays Tacos Plus food truck is not going to Kalapana after all.

They encountered some electrical and parking problems and instead with be at the Hawaii Motors lot from 11 a.m.-3 p.m. Tuesday through Friday.

Hawaii Community College’s Bamboo Hale is serving Indian food this week, as well as the Asian standard menu.

They are open through Friday, with first reservations at 11 a.m. Call 934-2591 for reservations.

The sixth annual Ka‘u Coffee Festival is slated for May 2-11 this year. The deadline to enter the Triple C Recipe Contest on Sunday, May 2, at the Ka‘u Coffee Mill is April 25.

For more information, visit www.kaucoffeemill.com.

The Rotary Club of South Hilo’s Hilo Huli, scheduled Sunday, May 4, at Coconut Island, is going to be a day of fun, sun, food and drinks.

Sweet Thunder Sushi and Hilo Bake Company are the latest vendors to sign up.

Please feel free to email me at wilson.audrey@hawaiiantel.net if you have a question. Bon appetit until next week.

 

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