Recipes: Titanic Meal


Our guests loved these authentic recipes that were served on the real Titanic!

chickenlyonnaise

Chicken Lyonnaise

1/3 cup all-purpose flour
1 tbsp fresh thyme
1/2 tsp each salt and pepper
6 boneless chicken breasts
1 egg, beaten
3 tbsp vegetable oil
2 onions, thinly sliced
1 clove garlic, minced
1/3 cup white cooking wine vinegar
1 cup chicken stock
2 tsp tomato paste
1 pinches of granulated sugar

In sturdy plastic bag, shake together flour, 1 tbsp of thyme (or 1 1/2 tsp dried thyme), salt and pepper. One at a time, dip chicken breasts into egg and then shake in flour mixture.

In large, deep skillet, heat 2 tbsp vegetable oil over high heat. Place chicken in pan; cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place in 225 F oven.

Reduce heat to medium, add remaining oil to skillet. Stir in onions, garlic and remaining thyme; cook, stirring often, for five minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for five minutes or until golden brown.

Add wine to pan and cook, stirring to scrape up any browned bits for 1 minute or until reduced by half. Stir in stock, tomato paste, and sugar. Boil for two minutes or until beginning to thicken. Return chicken to pan, turning to coat, and cook for five minutes or until juices from chicken run clear.

Makes 6 servings (or up to 12 smaller servings).

creamedcarrots

Creamed Carrots

8 or 9 medium carrots, peeled and julienned
1 cinnamon stick
1 tbsp butter
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 pinches of pepper
1 tsp lemon juice
1/3 cup half and half
2 tbsp finely chopped fresh chives

Place carrots in medium saucepan with enough water to cover. Add cinnamon stick. Bring to boil. Reduce heat to medium-high and cook for six to eight minutes or until carrots are fork-tender. Drain, remove cinnamon stick, and return carrots to pan. Add butter, salt, ground cinnamon, nutmeg, and pepper. Mix well, add lemon juice and cream. Boil for one minute or until cream is slightly thickened. Adjust seasoning if necessary.

Turn into shallow serving bowl. Sprinkle with chives and serve.

Makes 6 servings.

chateaupotatoes

Chateau Potatoes

6 medium potatoes
2 tbsp unsalted butter
1 tbsp vegetable oil
1 tbsp finely-chopped fresh rosemary leaves
1/2 tsp each of salt and pepper

Wash and cut potatoes into slices. Place butter, oil, and rosemary in heated pan. Set pan in oven at 425 degrees until butter is sizzling. Add potatoes and stir until potatoes are coated. Season with salt and pepper.

Bake at 425, stirring occasionally, for 35-40 minutes until potatoes are golden brown.

Makes 6 servings.

Canapes A l’Amiral

Half of a narrow baguette
1 tsp lime juice
10 small trip halved length-wise and cooked
Fresh flat leaf Italian parsley
Olive slices
Shrimp butter
1 tbsp vegetable oil
1 green onion, minced
1 clove garlic, minced
8 ounces shrimp in shell
4 ounces cream cheese, softened
2 tbsp butter, softened
1 tbsp tomato paste
1/4 tsp each salt and pepper
Dash vanilla

For the shrimp butter: In skillet, heat oil over medium heat. Add green onion. Cook, stirring often, for five minutes or until softened. Increase heat to high, add shrimp, and sauté, stirring. Transfer shrimp and vegetables to bowl of food processor. Purée shrimp mixture until finely chopped. Add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until almost smooth.

Slice baguette into 20 thin slices. Place on baking sheet and toast under broiler for a minute per side until lightly golden. Reserve. Drizzle lime juice over cooked shrimp halves. Stir and reserve. Top with cooked shrimp half, olive slice and parsley leaf.  Makes 20 hors d’oeuvres

Recipes from Last Dinner on the Titanic by Rick Archbold & Dana McCauley

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