Titanic 1st Class Menu Parmentier And Boiled New Potatoes Recipes

TITANIC 1ST CLASS MENU: PARMENTIER AND BOILED NEW POTATOES

Steps:

• Parmentier Potatoes:.
• Peel and cut the potatoes into small pieces, about 1cm (1/2 in) square.
• Cook in melted butter.
• Sprinkle with the chopped parsley as garnish.
• Boiled New Potatoes:.
• Boil potatoes in enough water to cover for approximately 10-minutes.
• Before serving, add lemon zest, butter, salt and pepper to taste.

TITANIC'S 1ST CLASS MENU: WALDORF PUDDING

Steps:

• Pudding:.
• Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, apples, nuts and raisins. Mix well and divide into 9 greased individual moulds, cover with greased papers and steam steadily for three quarters of an hour. Turn out and serve.
• Sauce:.
• Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.

TITANIC'S 1ST CLASS MENU: PUNCH ROMAINE

Steps:

• Simple Syrup:.
• In a large saucepan, combine the sugar and water. Cook over medium heat, stirring gently until sugar is dissolved. Bring to a boil and cook 1 minute or until syrup is clear. Remove from the heat and cool.
• Makes 2 cups-Syrup can be stored in a sterilized container in the refrigerator for up to one month.
• In a blender combine the crushed ice, 1 cup simple syrup, champagne, white wine, orange juice, and lemon juice. Blend until mixture is well combined.
• Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. serve immediately.

PARMENTIER POTATOES

Steps:

• Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.
• Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.