LAST DINNER ON THE TITANIC
A Benefit Auction Dinner Party
May 7, 2007

[Last Dinner on the Titanic]

FIRST COURSE – HORS D’OEUVRE
Canapés à l’Amiral
Oyster Canapes
Chablis

SECOND COURSE – SOUP
Consommé Madrilène

THIRD COURSE – FISH
Poached Salmon with Mousseline Sauce
Chablis

FOURTH COURSE – ENTRÉE
Filets Mignons Lili
Vegetable Marrow Farci

FIFTH COURSE – REMOVES
Leg of Lamb with Mint Sauce
Minted Green Pea Timbales
Creamed Carrots
Château Potatoes

SIXTH COURSE – SORBET
Lemon Champagne Sorbet

SEVENTH COURSE – SALAD
Asparagus Salad with Champagne-Saffron Vinaigrette

EIGHTH COURSE – COLD DISH
Mosaic Chicken Terrine

NINTH COURSE – SWEETS
Floating Island with Raspberry Sauce
Chocolate Painted Eclairs

TENTH COURSE – CHEESE AND FRUIT

ELEVENTH COURSE – COFFEE AND CORDIALS

Note: The recipes and information for this meal was taken from the book Last Dinner on the Titanic: Menus from the Great Liner by Rick Archbold & Dana McCauley, Madison Press Books, 1997.

[red line]

Cooking with Jim

Jim's Page