Titanic S 1st Class Menu Waldorf Pudding Recipes

TITANIC WALDORF PUDDING

Steps:

• Preheat oven to 350°F.
• While the oven is heating, sauté the diced apples with the butter and 2 tablespoons sugar.
• Place apples in a refrigerator to chill.
• Cut croissants into ½-inch pieces.
• Heat cream slowly to a boil.
• Mix eggs, remaining cup of sugar and vanilla in a bowl.
• Add hot cream slowly, while continuing to stir; set custard to the side.
• Spray 8 8-ounce ramekins well with cooking spray (Pam).
• Fill ramekins half full with cut croissants, add apples and raisins.
• Cover with more croissants. (do not pack bread tightly in ramekins or it will make the pudding heavy and dense)
• Pour custard over croissants and let set for 10 minutes to let bread absorb custard.
• Finish filling remaining ramekins with croissants and custard.
• Place ramekins in a deep pan with ¼-inch of hot water (bain marie).
• Place in oven and bake for 45 minutes.
• Stick a knife in custard to check doneness.
• Put in a refrigerator to cool or serve right away.

TITANIC 1ST CLASS MENU: POACHED SALMON WITH MOUSSELINE SAUCE

Steps:

• Preheat the oven to 200°C/gas 6.
• Place the salmon in a shallow, ovenproof dish. Top each salmon steak with the sliced onion and carrots then season with salt and freshly ground pepper.
• Pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil.
• Remove from the heat, cover with greaseproof paper then place in the oven for eight to ten minutes.
• While the salmon is poaching make the mousseline sauce. Place the egg yolks, mustard and white wine vinegar in a blender and process until well-mixed.
• With the blender on constantly, gradually pour in the melted butter.
• Mix in the tarragon, fold in the whipped cream and season with salt and freshly ground pepper.
• Once the salmon has cooked remove the steaks from the stock. Remove the centre bone from each salmon steak and peel off the skin.
• Garnish each steak with the cooked onion, carrot, sliced cucmber, and a little of the fish stock. Serve at once with the mousseline sauce on the side.