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Titanic Sandwich

Last post May 20, 2005 9:47 AM by Tn8cious . 17 replies.


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  • Titanic Sandwich
    Does anyone remember what issue the recipe for the Titanic sandwich was in?
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  • RE: Titanic Sandwich
    bumping for help

    I see this is your first post. "Welcome to the Bulletin Board." You'll have a lot of fun hear. (I'm sure someone can help you out.)
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  • RE: Titanic Sandwich
    I did a search. Couldn't come up with anything at all. Sorry. Hopefully somebody can.
    Welcome to the BB :).
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  • RE: Titanic Sandwich
    Bumping, again.
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  • RE: Titanic Sandwich
    I have been over in search looking at sandwiches but I had to give up at the time of night and go to bed. I hope someone can help you.

    Sassygrits
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  • RE: Titanic Sandwich
    I put up another post with your questions. Hollyga sent the following posts. Are these what you need? Or can you give us a description of the recipe?

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  • RE: Titanic Sandwich
    Posted by: hollyga Posted on: 5/20/2005 7:27:47 AM #R5744756
    These are the Titanic recipes I have on hand. I am continuing to search, though. Are you sure it was in a Reiman publication?

    Recipes for Disaster
    The Titanic's final meals offer a crash course in history By Bill DeLapp

    You've seen the movie, now devour the cookbook! Last Dinner on the Titanic (Hyperion; $24.95; 144 pages) is surely the tastiest tome to be released in connection with writer-director James Cameron's incredibly popular disaster flick Titanic. Last Dinner is filled with biographical tidbits about its noted passengers, detailed information on the liner's deluxe decor and, of course, tummy-filling recipes and menus of what the travelers had cheerfully masticated along their unfortunately brief sea cruise.


    Last Dinner arrived at bookstores last spring, timed to whet the appetites for moviegoers with the planned summer 1997 release of Titanic, but Cameron's obsessive tweaking of his film delayed its opening until the yuletide holidays. But now the book, compiled by writer Rick Archbold and chef-recipe creator Dana McCauley, makes for a delightful side dish to Cameron's Academy Award-nominated spectacular, as it tempers the auteur's ruthless dissection of the turn-of-the-century class structure with a more nostalgic view of the Edwardian era.

    The foreword by Titanic historian Walter Lord (A Night to Remember) strives for an elegiac solemnity, while a copiously illustrated 21-page essay describes in rhapsodically romantic passages the last hours of April 14, 1912, just prior to the ship's fateful destiny. Yet while that looming iceberg would provide perhaps the worst case of after-dinner indigestion in history, the gargantuan 11-course menu detailed in this book--complete with filet mignon, poached salmon, oysters, roasted squab and eclairs--indicates that the Titanic might have sunk anyway due to the weight of its overstuffed first-class passengers.
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  • RE: Titanic Sandwich
    RE: Please Help! -- ISO Titanic Sandwich Recipe -- New BB’er looking for recipe (please keep bumped)
    Posted by: hollyga Posted on: 5/20/2005 7:29:01 AM
    #R5744760
    Although much of Last Dinner delves into the mystique of first-class dining, the second-class clientele--in harmony with their own middle-class societal placement--didn't exactly suffer from lesser dining indignities. Their solid, three-course meals were cooked in the same galley as first class (that larder, by the way, housed such staples as 5 tons of sugar, 1,221 quarts of oysters and 10,000 pounds of cereal); while lacking in the champagne wishes and caviar dreams of the upper echelon, the second-class dishes, including everything from haddock to lamb to plum pudding, were nothing to sneeze at.

    Even third-class passengers were treated with a kind of culinary respect. The White Star Line, shipbuilders of the Titanic, realized that many of its future travelers would be European immigrants heading for America's bounteous harvest, so the folks in steerage ate hearty, ample meals befitting their station in life: beefsteak and kidney pie, fricassee rabbit, curried mutton, roasted pork with sage and pearl onions.

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  • RE: Titanic Sandwich
    RE: Please Help! -- ISO Titanic Sandwich Recipe -- New BB’er looking for recipe (please keep bumped)
    Posted by: hollyga Posted on: 5/20/2005 7:29:13 AM
    #R5744763
    In addition to careful preparations for each recipe, Last Dinner also offers plenty of food-related factoids. Most memorable is the survivor's tale of chief baker Charles Joughin, who kept downing swigs of whiskey as he tried to help passengers in the lifeboats, then eventually moved to the Titanic's upended stern to jump off at the last minute just before it went under; miraculously, the alcohol seemed to prevent Joughin from freezing in the Atlantic Ocean's icy waters. (Cameron's film apparently parallels this story, as a man in white kitchen attire is seen sharing camera shots with Leonardo DiCaprio and Kate Winslet just before the ship takes its final plunge.)
    And for those who are really into this Titanic renaissance, the book describes how to prepare and host an April 14 last supper, complete with invitations, fashion tips, table settings and, with the help of thumbnail biographies, how to correctly impersonate the ship's upper-crust dinner guests. (Three recipes, one from each traveling class, are found on page XX.) Such play-acting may cast a pall on Last Dinner on the Titanic's delicious menus, but at least in terms of questionable taste, it sure beats recreating the final repast of the Donner Party. The book, however, is missing a crucial ingredient to any successful Titanic party: Don't forget to bring lots of ice!

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  • RE: Titanic Sandwich
    Posted by: hollyga Posted on: 5/20/2005 7:29:42 AM
    #R5744764

    CHICKEN LYONNAISE
    Still yummy today, this item from the first-class menu has Vive la France written all over it: The sauce came from Lyons, the onions from the Rhone Valley and poultry from Bresse.

    1/3 cup all-purpose flour
    2 tablespoons chopped fresh thyme (or 1 tablespoon dried)
    1/2 teaspoon each salt and pepper
    6 boneless chicken breasts
    1 egg, beaten
    3 tablespoons vegetable oil
    2 onions, thinly sliced
    1 clove garlic, minced
    1/3 cup white wine
    1 cup chicken stock
    2 teaspoons tomato paste
    Pinch granulated sugar
    In a sturdy plastic bag, shake together flour, 1 tablespoon thyme (11/2 teaspoons if using dried), salt and pepper. One at a time, dip chicken breasts into egg, then shake in flour mixture.

    In a large deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Place chicken in pan, skin side down. Cook, turning once, for 10 minutes or until golden brown. Remove from skillet and place in 225-degree oven.

    Reduce heat to medium; add remaining oil to skillet. Stir in onions, garlic and remaining thyme; cook, stirring often, for 5 minutes or until onions are translucent. Increase heat to medium-high and continue to cook onions, stirring often, for 5 minutes or until golden brown.

    Add wine to pan; cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half. Stir in stock, tomato paste and sugar. Boil for 2 minutes or until beginning to thicken. Return chicken to pan, turning to coat, and cook for 5 minutes or until juices from chicken run clear. Serves 6.
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  • RE: Titanic Sandwich
    RE: Please Help! -- ISO Titanic Sandwich Recipe -- New BB’er looking for recipe (please keep bumped)
    Posted by: hollyga Posted on: 5/20/2005 7:30:08 AM
    #R5744766

    Baked Haddock with Sharp Sauce
    A main dinner dish from the second-class dining saloon. The Brits loved haddock so much that it was also served at breakfast and high tea.

    3/4 cup mayonnaise
    11/2 teaspoon Dijon mustard
    6 skinless haddock fillets (8 ounces each)
    3/4 cup fresh bread crumbs
    3 tablespoons chopped fresh parsley
    3 tablespoons freshly grated Parmesan cheese
    11/2 tablespoons chopped fresh chives
    Lemon wedges
    In a small dish, combine mayonnaise and mustard. Place fillets on greased baking sheet. Using back of spoon, spread mayonnaise mixture evenly over top of fish. Stir together bread crumbs, parsley and Parmesan; sprinkle over fillets.

    Place fish in 400-degree oven for 7 to 8 minutes or until fish is opaque and flakes easily with fork. Broil for 1 to 2 minutes or until topping is evenly browned. Transfer to heated platter and sprinkle with chives; serve with lemon wedges and sharp sauce (see accompanying recipe) on the side. Serves 6.

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  • RE: Titanic Sandwich
    RE: Please Help! -- ISO Titanic Sandwich Recipe -- New BB’er looking for recipe (please keep bumped)
    Posted by: hollyga Posted on: 5/20/2005 7:30:31 AM
    #R5744772
    Ragout of Beef with Potatoes and Pickles
    Webster's Dictionary translates ragout as "a highly seasoned stew of meat and vegetables," and ragouts don't come much heartier than this specialty served to the Titanic's third-class passengers during tea. In this ragout a l'Anglaise (white ragout), the meat is not browned and the liquid thickened only by cooking potatoes with the meat.

    2 slices bacon, chopped
    2 onions, chopped
    2 carrots, chopped
    2 cloves garlic, minced
    2 teaspoons dried thyme
    1/2 teaspoon ground allspice
    1/4 teaspoon ground nutmeg
    6 medium potatoes
    2 pounds stewing beef
    1 cup each beef stock and tomato juice
    1 teaspoon salt
    1/2 teaspoon pepper
    1 tablespoon cider vinegar
    11/2 cups tiny peas, fresh or frozen
    In a Dutch oven, cook bacon over medium heat, stirring often for about 5 minutes or until browned; drain off excess fat and add onions, carrots, garlic, thyme, allspice and nutmeg to pot. Cook, stirring often, for about 5 minutes or until onions are softened.

    Meanwhile, peel and finely dice half of the potatoes. Add to vegetable mixture and cook, stirring occasionally, for 5 minutes. Pat beef dry; stir into vegetable mixture. Stir in beef stock, tomato juice, salt and pepper; bring to a boil. Cover and reduce heat to low; simmer for 90 minutes, stirring occasionally.

    Meanwhile, peel remaining potatoes and cut into bite-size pieces. Add to pot; cook, covered, for 15 minutes. Uncover and cook, stirring often, for 15 minutes. Uncover and cook, stirring often for 15 minutes or until meat is tender and sauce is slightly thickened. Stir in vinegar and peas; cook until peas are heated through. Adjust seasoning to taste. Serve with pickled red cabbage, a traditional accompaniment, on the side. Serves 6.

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  • RE: Titanic Sandwich
    RE: Please Help! -- ISO Titanic Sandwich Recipe -- New BB’er looking for recipe (please keep bumped)
    Posted by: gavingrma_OH Posted on: 5/20/2005 7:18:20 AM
    #R5744704

    I looked at the indexes and could not find anything but I may have just missed it. This will give it a bump.
    Sue
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  • RE: Titanic Sandwich
    RE: Please Help! -- ISO Titanic Sandwich Recipe -- New BB’er looking for recipe (please keep bumped)
    Posted by: hollyga Posted on: 5/20/2005 7:48:15 AM
    #R5744870
    Coconut Sandwich

    1/2 cup butter, softened
    1/2 cup granulated sugar
    1/2 teaspoon pure vanilla extract
    1 egg
    1 cup all-purpose flour
    2/3 cup sweetened shredded coconut
    1/4 teaspoon freshly grated nutmeg
    1 egg white, beaten

    FILLING

    1 tablespoon shortening
    1 tablespoon butter
    3/4 cup icing sugar
    1 tablespoon sweetened shredded coconut
    Dash pure vanilla extract

    Using electric mixer, beat butter until light; add sugar and continue beating at medium-high for 5 minutes or until light and fluffy. Add vanilla and egg, beating until well combined. On low speed, mix in flour, coconut, and nutmeg just until well blended. Shape dough into ball, wrap tightly, and refrigerate for 1 to 2 hours or until chilled through.

    On lightly floured surface, roll out dough, one-quarter at a time, to 1/8 inch thickness. Using floured 2-inch round fluted cutter, cut our rounds. Using floured palate knife or metal spatula, place on greased baking sheet.

    Lightly brush each cookie with beaten egg white. Bake in 350 degree F oven for 8 to 10 minutes or until golden brown on bottoms. Remove to rack; cool completely.

    FILLING: Meanwhile, cream together shortening and butter, adding icing sugar gradually until mixture is creamy. Stir in coconut and vanilla.

    Spread equal amounts of filling evenly over half the wafers and top with remaining wafers to make sandwiches. Store in tightly covered container for up to 1 week. Makes 14 sandwich cookies.

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  • RE: Titanic Sandwich
    Are you referring to the large sandwich that was made to look like the boat? I remember it from several years ago. Made from a loaf of french bread, olives for the portholes.
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