The final meals provided on the Titanic prior to the accident
Hors d’Oeuvres
The meal began with a selection of hors d’oeuvres, which included oysters—a luxury item that epitomized the grandeur of the Titanic’s offerings.
Consommé Olga
This was a refined clear soup made with veal stock and garnished with scallops, a popular dish among the upper class during this period.
Poached Salmon with Mousseline Sauce
The main course included poached salmon served with mousseline sauce,
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which is a hollandaise sauce made lighter with whipped cream, accompanied by cucumbers dressed in vinegar.
Filet Mignons Lili
This dish consisted of filet mignon topped with foie gras and truffle, served with potato Anna
showcasing the luxurious ingredients available to Titanic’s affluent passengers.
Lamb with Mint Sauce
Roast lamb was served with a fresh mint sauce, providing a classic pairing that was favored in Edwardian cuisine.