Full Course Dinner - Example Meal

Example Meal

The first class passengers aboard the ill-fated ocean liner R.M.S. Titanic were served a ten course meal :

First Course

• Hors D'Oeuvres
• Oysters

Second Course

• Consommé Olga
• Cream of Barley

Third Course

• Poached Salmon with Mousseline Sauce, Cucumbers

Fourth Course

• Filet Mignons Lili
• Saute of Chicken, Lyonnaise
• Vegetable Marrow Farci

Fifth Course

• Lamb, Mint Sauce
• Roast Duckling, Apple Sauce
• Sirloin of Beef, Chateau Potatoes
• Green Pea
• Creamed Carrots
• Boiled Rice
• Parmentier & Boiled New Potatoes

Sixth Course

• Punch Romaine

Seventh Course

• Roast Squab & Cress

Eighth Course

• Cold Asparagus Vinaigrette

Ninth Course

• Pâté de Foie Gras
• Celery

Tenth Course

• Waldorf Pudding
• Peaches in Chartreuse Jelly
• Chocolate & Vanilla Éclairs
• French Ice Cream

An example of a twenty-one course dinner follows:

1. Palate cleanser, or amuse. This may be preceded by a refreshing, lightly alcoholic drink, if the diners are to wait or mingle before being seated.
2. Second amuse
3. Caviar
4. Cold appetizer
5. Thick soup
6. Thin soup
7. Shellfish
8. Antipasto
9. Pasta (usually short, long pasta being more suited to informal lunches)
10. Intermezzo (Sorbet)
11. Quail
12. Wild mushrooms
13. Beef
14. Green salad
15. Puffed pastry filled with herbed mousse
16. Cheese
17. Pudding
18. Ice cream
19. Nuts
20. Petit four
21. Coffee, liquor (in a home, as opposed to a restaurant, these are properly served in the more relaxed setting of a drawing room or salon, not at the dining table)

Courses such as the above need not be served in strict sequence. Many are well-suited to be served paired with the previous or next course; this also minimises waiting for guests who may choose to have very little of a course for one reason or another.