Comments on: The Last Meal on the Titanic

By: Waldorf Pudding on the Titanic | Cooking Monster

Waldorf Pudding on the Titanic | Cooking Monster — Tue, 29 Apr 2008 01:25:26 +0000

[...] may remember my entry from a few weeks ago where I described all of the food served in the elaborate ten course meal in [...]

By: Eater's Regret

Eater's Regret — Tue, 22 Apr 2008 09:24:33 +0000

Wow there are some hard-core commenters on here, they don’t let you get away with anything huh? Cool post Dave, really interesting way to personalise the tragedy.

By: Dave

Dave — Sun, 20 Apr 2008 17:28:38 +0000

Drew : Were you guys able to find an authentic recipe for Waldorf Pudding?

By: Drew Vogel

Drew Vogel — Sun, 20 Apr 2008 17:18:15 +0000

I helped cook a recreation of this meal for the Midwest Culinary Institute a few years back. Helpful was a book called LAST DINNER ON THE TITANIC. We have a Certified Master Chef who guided us to preparing the meal as accurately as we could. It was an amazing, exhausting, delicious experience!

By: sherry

sherry — Sun, 20 Apr 2008 14:30:54 +0000

That is an insane amount of food. It makes me wonder what the crew ate in comparison.

By: 4/15/08

4/15/08 — Wed, 16 Apr 2008 16:34:49 +0000

[...] Amazing Piece on the Last 1st Class Meal Served on the Titanic [...]

By: Let’s talk Idol. « Reversiblepanda’s Weblog

Let’s talk Idol. « Reversiblepanda’s Weblog — Wed, 16 Apr 2008 14:51:18 +0000

[...] Last meal on the H.M.S. Titanic [...]

By: Last meal on the Titanic « Blog of an aspiring foodie

Last meal on the Titanic « Blog of an aspiring foodie — Wed, 16 Apr 2008 03:05:10 +0000

[...] in Uncategorized at 33:05 by ytee Interesting link here from a blog called ‘Cooking Monster’. The guy depends on Escoffier for his references, [...]

By: Rick Webster

Rick Webster — Wed, 16 Apr 2008 00:06:25 +0000

This is indeed a ten course menu as per Escoffier - the fish course is in the proper place, as is the salade, preceeding the savoury. There does seem to be some confusion regarding the Pommes Parmentier - these are peeled potatoes, cut into cubes and pan-fried in butter. Parmentier introduced potatoes to France and championed their cultivation and use, and over time, all manner of dishes that include potatoes have been identified as “Parmentier”. My memory is strained - and I may be corrected - but I believe Waldorf pudding is simply, well, rice pudding with raisins.

This is pretty much a drive-by comment, but I did appreciate your instructions for seasoning a cast iron pan. Everything you said is absolutely correct - you are obviously a very good cook. When I began my apprenticeship we used blue steel almost exclusively in the kitchen. When we got a new batch of pans they were seasoned in the manner you’ve described but then were never, ever washed. After each use we would dump a scoop of salt into them and scrub them clean in a couple of quick, circular motions with a kitchen towel. The salt was then dumped into a bucket and the pan went back on the stove.

As a final aside, if anyone wishes to see an extraordinary French menu from the late 1700’s prepared with period equipment and correct technique, consider the movie “Babette’s Feast“. It also gives considerable insight as to why the culinary arts are, in fact, art.

By: kevs

kevs — Tue, 15 Apr 2008 20:54:08 +0000

Hi, Marc,
not strictly true about the Parmentier, your refering to the the English Cottage pie or French Haché Parmentier, that would be your seasoned mince beef with potatoe puree on top. Always use old season pots, waxy potatoes mash up like glue ( it is kinda really a winter dish). By the way to all the calorie questions; does it matter? All that food was prepared fresh using NO convenience junk or additives one finds in food today. In those days food was art and not industry. Classical food rocks!
I learnt how to cook this way as a professional, shame nobody cooks like it anymore.