Last Dinner on the Titanic: Menus and Recipes from the Great Liner by Rick Archbold and Dana McCauley

  • Quail eggs in aspic with caviar (Oeufs de caille en aspic et caviar) (page 48)

    from Last Dinner on the Titanic: Menus and Recipes from the Great Liner Last Dinner on the Titanic by Rick Archbold and Dana McCauley

    • Categories: CanapĂ©s / hors d'oeuvre; Entertaining & parties; French
    • Ingredients: quail eggs; consommĂ©; gelatin; sweet red peppers; English cucumbers; Italian parsley; caviar; toast points
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  • ISBN 10 1864488360
  • ISBN 13 9781864488364
  • Published Jun 01 1998
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries Australia
  • Publisher Allen & Unwin Australia
  • Imprint Allen & Unwin

Publishers Text

It was a brilliant crowd. Jewels flashed from the gowns of the women. The soft, sweet odor of rare flowers pervaded the atmosphere. The orchestra played popular music. It was a rare gathering of beautiful women and splendid men. First-class passenger Mrs Jacques Futrelle With original menus, authentic recipes, and splendid illustrations, this book accurately re-creates what it was like to dine on the Titanic, most famous of all ships. The atmosphere of each of the lost liner's dining rooms is conveyed through a fascinating text complemented by hundreds of photographs and paintings. Over fifty dishes featured on the Titanic's menus have been researched from period sources and carefully tested for modern kitchens. Suggestions for setting the mood, decorating the table, and presenting each dish all assist in evoking the elegance and style of the legendary liner.

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