As I promised. Following the impressive banquet of 10 services created by the father of Nouvelle Cuisine, Auguste Escoffier, who used that fateful night glamorous but the most famous ocean liner in history, here is the plugin. the 6th
Service: Punch Punch
or sorbet to Romaine (punch Roman): According to Escoffier this punch is prepared in different ways, but one way is to make a lemon sorbet to 20 degrees, which is added the juice of two oranges and per liter of preparation, a deciliter of rum. Freezes in the bottle and comes complete with 6 tablespoons of meringue, it works with meringue sorbet to the punch frothy. At serving time put in special glass punch a tablespoon of rum.
the 7th Service: Rot Roti et
Pigeonneau Cresson: This dish must have been a pigeon emplatado grilled on a bed of raw leaves of Cresson. The flavor of the leaves reminds me a little pepper. No similar recipes found Escoffier's books or other books of the time. Escoffier also gives a formula in which roasted pigeon and calls the Chapaudine, salt and pepper and passes the butter, then coated with breadcrumbs and gently handle the grill, but it comes with vegetables.
the 8th
Service: Salad
cold asparagus salad with champagne saffron vinaigrette: In this cold, salty asparagus and especially champagne saffron vinaigrette no records or the literature of Escoffier, or books the time, nor in other publications. Are currently two types of dressings with saffron, which follows home French, contains the juice of 4 oranges, 2 grapefruit, 1 lemon, 10 grams of saffron, olive oil 300ml, 30 grams of pink pepper and a garnish of chopped celery. Mix all ingredients. This other English origin: 6cdas olive oil, wine vinegar 2cdas, 6 strands of saffron, 1 clove minced garlic and salt. Mix everything and let it infuse the saffron.
the 9th Service: cold dishes
et Pate de Foie Gras Celeri: This service has little to say. The pate de foie is widely recognized as a French delicacy and served on sticks celery raw. 10th
Service:
Gateau Desserts Waldorf / Waldorf Cake: This cake is made from a sponge-type cake that has been added chocolate powder, really a brownie. The interior is dark and between the two inner layers which has a glaze is added and it is coated with glaze.
For the frosting is made with cream cheese and neutral flavor, Espresso coffee, sugar and chocolate powder. When it is all well amalgamated, is put a pinch of salt. This cake is many versions.
chartreuse jelly breasts: gelatin peaches For these it is doubtful if they put in the plate on a gelatin or made a timbale Chartreuses gelatin chartreuse in which the peaches were sliced \u200b\u200bproperly inside. Of course the drums could be individual or as large baroque style also at the time.
Eclairs au chocolat avec creme: These cupcakes are what we call lightning and are made with choux paste and then baked pastry filled with pastry cream and glazed with chocolate. Also served with vanilla ice cream.
The Memorial The April 10, 1912 part of the Titanic in Southampton, UK, on \u200b\u200ba trip called to be history, being an engineering feat of the time, a symbol of luxury and glamor, and to become one of the tragedies famous history.
That same year, opened another benchmark in the glamor and elegance of the era, the Hotel Palace in the English capital. Now this regard that, unlike the Titanic, still exists among us, decided to commemorate the 97 years of the Last Supper was served in the dining room of the Titanic first class, offering the same menu is served that tragic night. 1 to April 19, 2009, it was enjoyed in the restaurant "La Rotonda" in Madrid, this exclusive hotel menu, and a relatively cheap price, 50 euros not including drinks.
The Banquet Limoge dishes are served at the beginning of last century, a collection of dishes that the hotel keeps a treasure. To take care of all the details, the authorities of the Hotel were documented in order to play everything as it was served at the time. The chef of the Palace itself was responsible for shaping each of the dishes. Some of the ingredients used in preparing the menu today are common in the diet, however, at that time were a real luxury for ordinary mortals. Recipes were apparently simple, but as a whole presented a very complete and elaborate menu worthy of a magical night.
For better environment, dinner inspired by the Titanic was entertained by a string quartet, like 97 years ago, played pieces by Bach, Strauss, Monteverdi and Boquerini, plus themes from the soundtrack of the film by James Cameron. It also dismissed, as the unfortunate diners that tragic night, with the anonymous ballad "Close to You, Lord" that accompanied the ship sank.
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