What's on the 1st class menu?

1st class plate


1st Class - April 14th, 1912

-Breakfast-

Baked apples - Fruit - Steamed Prunes
Quaker Oats - Broiled Hominy - Puffed Rice
Freash Herring
Findon Haddock - Smoked Salmon
Grilled Mutton - Kidneys & Bacon
Grilled Ham - Grilled Sausage
Lamb Callops - Vegetable Stew
Fried, Shirred, Poached & Boiled Eggs
Plain & Tomato Omelettes to Order
Sirloin Steak & Mutton Chops to Order
Mashed Saute and Jacket Potatoes
Cold Meat
Vienna and Graham Rolls
Soda & Sultana Scones - Corn Bread
Buckwheat Cakes
Black Current Conserve - Narbonne Honey
Oxford Marmalade
Watercress


Lunch-

LUNCHEON:
Consomme Fermier - Cockie Leekie
Fillets of Brill
Eggs A l'Araeneuil
Chicken a la Maryland
Corned Beef, Vegetables, Dumplings

FROM THE GRILL:
Grilled Mutton Chops
Mashed, Fried & Baked Jacket Patatoes
Custard Pudding
Apple Meringue - Pastry

BUFFET:
Salmon Mayonnaise - Potted Shrimps
Norwegian Anchovis - Soused Herrings
Plain & Smoked Sardines
Roast Beef
Round of Spiced Beef
Veal & Ham Pie
Virginia & Cumberland Ham
Borogna Sausage - Brawn
Galantine of Chicken
Corned Ox Tongue
Lettuce - Beatroot - Tomatoes

CHEESE:
Cheshire, Stilton, Gorgonzola, Edam,
Camenbert, Roquefort, St. Ivel,
Cheddar

Ice draught Munich Lager Beer:
3d. ($0,07) & 6d. ($0,13) a Tankard


Dinner-
(The Last Dinner served aboard the Titanic)

First Course - Hors d'Oeuvre:
Canapés a l' Amiral
Oysters a la Russe

White Bordeaux, White Burgundy or
Chablis (especially with oysters)

Second Course - Soups:
Consommé Olga
Cream of Barley Soup

Madeira or Sherry

Third Course - Fish:
Poached Salmon with Mousseline Sauce

Dry Rhine or Moselle

Fourth Course - Entrees:
Filet Mignon Lili
Sauté of Chicken Lyonnaise
Vegetable Marrow Farcie

Red Bordeaux

Fifth Course - Removes:
Lamb with Mint Sauce
Calvados-Glazed Roast Duckling
with Apple Sauce
Roast Sirloin of Beef forestiére
Chateau Potatoes
Minted Green Pea Timbales
Creamed Carrots
Boiled Rice
Parmentier and Boiled New Potatoes

Red Burgundy or Beaujolais

Sixth Course - Punch or Sorbet:
Punch Romaine

Seventh Course - Roast:
Roasted Squab on Wilted Cress

Red Burgundy

Eighth Course - Salad:
Cold Asparagus Salad with
Champagne-Saffron Vinaigrette

Ninth Course - Cold Dish:
Páté de Foie Gras
Celery

Sauterne or Sweet Rhine Wine

Tenth Course - Sweets:
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate Painted Eclairs
with French Vanilla Cream
French Vanilla Ice Cream

Sweet Dessert Wines (Muscatel, Tokay, Sauterne)

Eleventh Course - Dessert:
Assorted Fresh Fruits and cheeses

Sweet Dessert Wines, Champagne, or Sparkling Wine

After Dinner:
Coffee, cigars

Port or Cordials