Thursday, January 26, 2006

last nibbles

The first-class dinner menu on the last night of the Titanic in 1912 included salmon in mousseline sauce with cucumber, roast squab and cress in cold asparagus vinaigrette and Waldorf pudding with peaches in chartreuse jelly.

(Source: Ben Schott's Schott's Original Miscellany)


Blogger mr said...

Wow, I never knew that you were a gourmand. I guess it makes sense considering you live in San Francisco.

7:10 PM  
Blogger teemoney said...

I'm no gourmand, but I do love food. . . growing up in California definitely has something to do with it, I'm sure. . .

11:03 AM  

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