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Published: April 14th 2012
Salmon with Mousseline Sauce
My selections from last night’s Titanic Dinner Menu, which was our chef’s interpretation of the Titanic’s dinner 100 years on:
First Course: Salmon with Mousseline Sauce. Lightly poached salmon, with classic Hollandaise sauce and whipped cream.
Second Course: Cream of Barley. Barley simmered with vegetable stock and a dollop of whisky cream.
Third Course: Asparagus Salad. Blanched green and white asparagus, drizzled with champagne saffron vinaigrette.
Fourth Course: Punch Romaine. A real palate cleanser. A punch with crushed ice, fresh orange and lemon juice, white wine and drizzled with Bacardi rum.
Fifth Course: Filet Mignon Lili. Grilled to your liking, on sliced fried potatoes, served with roasted cherry tomatoes, baby carrots and Madeira sauce.
Sixth Course: Waldorff Pudding. Sautéed apple, raisins and ginger, baked with custard and sprinkled with caramelized walnuts.
Seventh Course: Selection of Cheese.
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