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
    show

  • Show all Recipes...

Notes about this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1864482508
  • ISBN 13 9781864482508
  • Published Apr 01 1997
  • Format Hardcover
  • 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 Last Dinner on the Titanic With original menus, authentic recipes, and splendid illustrations, this book accurately re-creates what it was like to dine on the 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.

Other cookbooks by this author