This a French dish traditionally wrapped up in pastry like a turnover and then deep fried. “Rissole” comes from the Latin russeola, “reddish paste,” a reference to the appearance of the filling. A relative of croquettes, in other parts of the world they aren't wrapped in pastry. … [Read more...] about Titanic’s Lobster Rissoles with Mousseline Sauce
Titanic recipes
Titanic’s Oysters à la Russe
This classic appetizer has a place in history as one of the dishes served in 1st Class on the fateful evening of the sinking of the Titanic on Sunday, April 14, 1912 at 11:40 pm. Downton fans know that the sinking of the Titanic started the series. … [Read more...] about Titanic’s Oysters à la Russe
Titanic Stuffed Marrow Farci
Think of marrow as grown up Zucchini. Native to England, marrows are bland green, oval summer squash that can grow to the size of a watermelon. Zucchini and courgette are the same thing - zucchini Italian name and courgette French. Both mean baby marrow. You can also use … [Read more...] about Titanic Stuffed Marrow Farci
Heart Healthy Parmentier Potatoes
Antoine-Augustin Parmentier (August 12, 1737 – December 13, 1813) is best remembered for elevating the lowly potato from the hog trough to dining table in France and around Europe. Outside of Ireland potatoes were primarily fed to animals and were actually thought to cause … [Read more...] about Heart Healthy Parmentier Potatoes
Downton Abbey Shares the Love of Food Both Upstairs and Down
A record 10 million viewers across the UK enjoyed another great episode of Downton Abbey last night (S3E3), and has quickly become one of my favorites, particularly since food gets specific mention. In this episode our favorite Downton servants are treated to an extravagant … [Read more...] about Downton Abbey Shares the Love of Food Both Upstairs and Down