This was served as part of the Fifth Course in 1st Class on the Titanic, alongside lamb, duck and sirloin beef. Timbales are custard-like dishes of cheese, chicken, fish, or vegetables baked in a drum-shaped mold. This classic french vegetable dish is a delicious grown up way … [Read more...] about Titanic’s Minted Green Pea Timbales
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Titanic’s Creamed Carrots
This dish was served to accompany the meat dishes served as part of the Fifth Course in 1st Class on Titanic. Mrs. Beeton, the great Victorian cookbook diva, was rumored to have advised that "you should cook carrots no less than 90 minutes". If you are planning your own … [Read more...] about Titanic’s Creamed Carrots
Awesome Rolled Meatloaf
Although modern meatloaf is more of an American innovation, its ancestry spans the globe, and centuries, dating back to Roman times. In Medieval Europe, our ancestors mixed together odds and ends of cooked meat, mixed in fruits and nuts and other fillers and then molded the dish … [Read more...] about Awesome Rolled Meatloaf
Plentiful Flaky Pie Crusts to Feed Any Crowd
This is a family favorite recipe from my grandmother who baked alot of pies in the summer. It is easy enough to freeze so you have on hand when the need for pie hits your family. Depending on what you put in your pie or how you present it, the pie pastry can be served upstairs … [Read more...] about Plentiful Flaky Pie Crusts to Feed Any Crowd
Delicate Earl Grey Créme Anglaise
If you love the flavour of Earl Grey, you will love this version of Créme Anglaise for a dessert sauce. Delicate Earl Grey Créme Anglaise If you love Earl Grey you will love this delicately flavored dessert sauce for your favorite desserts. 3/4 cup milk2 large egg … [Read more...] about Delicate Earl Grey Créme Anglaise
