A cookbook based on the menus from the fateful voyage has been put together to give diners a chance to recreate the culinary options enjoyed by the passengers of the White Star Line's flagship shortly before she sank. RMS Titanic: Dinner is Served has been written by Yvonne Hume, a great-niece of the first violinist in the ship's orchestra, John Law Hume, who drowned on the crossing at the age of 21.
Whilst many think the whole thing is a bit morbid, Ms Hume, a former restaurateur who lives in Norfolk, disagrees. "The whole subject is romantic," she told a Scottish newspaper. "There are many Titanic societies across the land, and these enthusiasts get together and have Titanic-themed evenings."
Each recipe in the book is detailed with date and class, for example: honey-roasted salmon with mousseline sauce, was served in first class on the evening of 14 April.
Ms Humes Uncle - first violinist John 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.
Apparently the passengers aboard the 'Titanic memorial cruise' will be able to experience the ship's original menu too...
First class guests will be able to enjoy oysters, roast squab (young pigeon) and sautéed chicken lyonnaise, whilst second class guests will be able to have things like baked haddock, ragout of beef. Plum pudding will be reserved to the meer mortals in third class. ;)
Tara Plumley, of Miles Morgan Travel, which is organising the cruise, said, "We will also be organising the high teas that were so popular on board the Titanic. The chefs with the Fred Olsen line are keen to be as accurate as possible."


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