▼

Friday, November 09, 2012

A Second Class Dinner

Welcome aboard the S.S ‘Baltic’ of the White Star Line, for our final day cruising. It is this day in 1912. We are travelling in Second Class, but the dinner is going to be first class in quality, if the menu is any guide.



S.S ‘Baltic’
White Star Line
2nd Class
Dinner, Saturday, November 9th, 1912
Hors Dœvres Varies
Chicken Broth
Salmon Genovoise
Supreme of Fowl Jackson
Roast Loin of Pork, Apple Sauce
Roast Beef, Petit Pois
White Squash               Boiled Rice
Browned & Boiled Potatoes
Potato Salad
Chancellor Pudding     Queen Cakes
Ice Cream
Oranges           Apples             Grapes
Dessert             Coffee

I think that today I will have the rather posh-sounding Salmon Genovoise [Genevoise] for dinner.

Salmon à la Genovoise.
Prepare in slices onions, scallions, carrots, parsley, a clove of garlic, a little clove powder, salt, and spices; braise the salmon in it; add red wine to part of the liquor, with a little reduced espagnole or rich stock, anchovy, and fresh butter; reduce and work it till it has the consistency of sauce; drain the fish, and sauce it.
Domestic Economy, for rich and poor (1827), by A Lady

And after the salmon, I will have the Chancellor’s Pudding, which is really only Cabinet Pudding by another name.
at

5 comments:

  1. ShayNovember 11, 2012 9:19 AM

    Supreme of Fowl Jackson...named after the general or the President, I wonder?

    ReplyDelete
  2. ShayNovember 11, 2012 9:19 AM

    Supreme of Fowl Jackson...named after the general or the President, I wonder?

    ReplyDelete
  3. The Old FoodieNovember 11, 2012 9:31 AM

    I wondered that too, Shay. I have flagged it for a future bit of research.

    ReplyDelete
  4. ShayNovember 11, 2012 1:00 PM

    Both were Southerners and for some reason various forms of fried chicken and chicken fricasee are considered, in the US at least, to be typically Southern.

    But I've searched my copies of The Confederate Receipt Book, the New Orleans Cook Book and the Bluegrass Cookbook, and haven't found any chicken dish with that name attached to it.

    ReplyDelete
  5. The Old FoodieNovember 12, 2012 5:39 AM

    Sometimes dishes were made by tweaking and 're-branding' a classic recipe in honour of someone attending the dinner. It could be named after someone altogether different. I am onto it - will let you know if I find something!

    ReplyDelete