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Unread 10-18-2008, 08:00 PM   #17
lazybonesmoke1
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Join Date: 02-10-06
Location: MICHIGAN
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I WOUOLD DO SOMETHING LIKE THIS(The Last Dinner served aboard the Titanic)


First Course - Hors d'Oeuvre:
Canapés a l' Amiral
Oysters a la Russe

White Bordeaux, White Burgundy or
Chablis (especially with oysters)


Second Course - Soups:
Consommé Olga
Cream of Barley Soup

Madeira or Sherry


Third Course - Fish:
Poached Salmon with Mousseline Sauce

Dry Rhine or Moselle


Fourth Course - Entrees:
Filet Mignon Lili
Sauté of Chicken Lyonnaise
Vegetable Marrow Farcie

Red Bordeaux


Fifth Course - Removes:
Lamb with Mint Sauce
Calvados-Glazed Roast Duckling
with Apple Sauce
Roast Sirloin of Beef forestiére
Chateau Potatoes
Minted Green Pea Timbales
Creamed Carrots
Boiled Rice
Parmentier and Boiled New Potatoes

Red Burgundy or Beaujolais


Sixth Course - Punch or Sorbet:
Punch Romaine

Seventh Course - Roast:
Roasted Squab on Wilted Cress

Red Burgundy


Eighth Course - Salad:
Cold Asparagus Salad with
Champagne-Saffron Vinaigrette


Ninth Course - Cold Dish:
Páté de Foie Gras
Celery

Sauterne or Sweet Rhine Wine


Tenth Course - Sweets:
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate Painted Eclairs
with French Vanilla Cream
French Vanilla Ice Cream

Sweet Dessert Wines (Muscatel, Tokay, Sauterne)


Eleventh Course - Dessert:
Assorted Fresh Fruits and cheeses

Sweet Dessert Wines, Champagne, or Sparkling Wine


After Dinner:
Coffee, cigars

Port or Cordials




* * *
"Waldorf Pudding"
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