Yumi was the hostess for the April Cooking Club. For her theme, she decided we would recreate the last meal served on the Titanic before it sank. The menu for the meal is available online, and we each chose something to make!
I did an item from the hors d'oeuvres course, Canapés à l'Amiral. This appetizer is a crostini topped with shrimp butter, shrimp, and fish roe.
Champagne, of course! Cheers!
The shrimp butter was delicious. It had cream cheese, butter, brandy, garlic, tomato and more.
Valerie made the fish course, Poached Salmon With Mousseline Sauce. She first made her own broth to poach the fish in, and then topped it with a DILL-icious hollandaise sauce.
So good. The cucumbers were the perfect pairing.
Yumi made Chicken Lyonnaise. This was chicken smothered in onions.
This may have been the juiciest chicken I have ever had in my LIFE?! It was amazing.
Emily made Lamb with Mint Sauce. MMM!
And Summer made some vegetable sides, Minted Green Pea Timbales
Creamed Carrots. These were both SHOCKINGLY delicious!!!!! For some reason, we all had low expectations for the peas, but they were terrific.
Summer ALSO made Punch Romaine, which contains champagne, white wine, white rum, orange juice, lemon juice and ice. THESE WERE INCREDIBLE. CHEERS!
Just like on the Titanic!
Valerie made Asparagus Salad with Champagne Saffron Vinaigrette. This was so fresh and yummy.
Nancy topped us off for the night with Chocolate Painted Eclairs with French Vanilla Cream.
Usually we are pretty full by the time dessert rolls around, and thus usually go light on our dessert portions. NOT TONIGHT!!!!! We ate this entire platter and then EVERY SINGLE ONE OF US ATE A SECOND ONE. Go, Nancy!!!!!! They were delightful.
This meal was delicious. It definitely would have been a good option for a last meal.