It is that festive time of year, and once again it is time for the annual ocean liner inspired Christmas lunch. This year, all the dishes were specifically chosen from Cabin Class menus from the 1930s 🔸 Soup: Potage St. Cloud, served with Manzanilla sherry (R.M.S. Ascania, 1935)
🔸 Fish: Halibut Grenobloise, served with Saint-Véran (S.S. Montcalm, 1933) 🔸 Punch: Sorbet aux [sic] Fraise (R.M.S. Franconia, 1930) 🔸 Main: "Tournedos" of beef, St. Laurent, with Pont Neuf potatoes and Brussels sprouts, served with Haut-Médoc (M.V. Georgic, 1935) 🔸 Dessert: Washington Pudding, served with port (S.S. Westernland, 1932)
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Thanks to its popularity on the Cabin Liner Instagram, it has become a tradition in my household to cook an ocean liner inspired Christmas lunch. This year's lunch was a treat to prepare. Here is the full menu for those who are not on Instagram, with details of the ships which inspired the recipes: 🔸 Soup: Pommes de Purée Parmentier, served with Manzanilla sherry (R.M.S. Majestic, À La Carte Restaurant, 1926) 🔸 Fish: Paupiettes de Sole Bordelaise, served with Riesling (M.V. Britannic, Cabin Class, 1931) 🔸 Punch: Clementine, Cherry, and Brandy, served with crémant/champagne (Modern but inspired by Edwardian flavours) 🔸 Main: Roast "ducking" with potatoes and green vegetables, served with Bordeaux or more champagne (R.M.S. Majestic, Tourist Class, 1929) 🔸 Dessert: Poires à l'Impératrice, Savarin Montmorency, served with port and coffee (R.M.S. Olympic, À La Carte Restaurant, 1922) |