On April 14, 1912, the night before the RMS Titanic sank, the passengers in first class dined on a sumptuous 11-course feast. There was a parade of hors d’oeuvres, plus freshly shucked oysters. There was spring lamb with mint jelly, poached salmon with mousseline sauce, filet mignon, roast duckling, and even a vegetarian entrée, marrow farci—with a hollowed out zucchini standing in for an actual marrow bone. The bartenders were pouring Rob Roys, Clover Clubs, and a Robert Burns cocktail served with a side of shortbread cookies. There was Champagne,…
