How do you fancy dining on one of the dishes which would have been served on the Titanic?
If so then you can purchase a cookbook full of dishes that were served aboard the tragic ship. The cookbook has been written by former restaurateur Yvonne Hume, who is the great -niece of the first violinist in the ship's orchestra Mr John Law Hume, who drowned on the crossing at the age of 21. Mr Hume was one of a small group of musicians who played on deck in an attempt to quell the rising panic as women and children were loaded into lifeboats – a scene that was recreated in James Cameron's 1997 Oscar-winning film Titanic.
The book has much detail of not only the dishes but when and to whom they were served to, for example honey-roasted salmon with mousseline sauce, was served in first class on the evening of 14 April.
We can see how different the classes dined with their food experiences:
First Class: Hors d'oeuvre varies, oysters, salmon with mousseline sauce and cucumber, filet mignons lili, roast duckling, sauté of chicken lyonnaise, pâté de foie gras, Waldorf pudding, peaches in Chartreuse jelly, chocolate and vanilla éclairs.
Second Class: Consomme, tapioca, baked haddock with sharp sauce, spring lamb with mint sauce, roast turkey with cranberry sauce, curried chicken and rice, green peas, pureed turnips, wine jelly, plum pudding, coconut sandwich, American ice cream, assorted nuts, coffee.
Third Class: Vegetable soup, roast pork with sage and onions, ragout of beef with potatoes and pickles, green peas, cabin biscuits, bread and butter, apricots, tea.
The book will be available to purchase from 14th April in hardback.
Will you be buying a copy?
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