Egg a la Argenteuil, "Chicken Maryland", mutton, galantine... there's a lot of items, and that's just what's available at lunch.
It's actually not heavily spiced. That was a medieval fashion which kinda drifted out once the spices became more available. That's when spices got moved mostly to desserts.
The 19th century cuisine is much more like what we think of as French cuisine today. But in fact, the French got it from the English, and the English re-imported it to give things a "gourmet" air.
The third class menu, on the other hand, basically serves slop for breakfast, lunch, and dinner. Anyone up for some rice soup and boiled potatoes? If you look at the bottom left, you'll see gruel listed. Actual gruel.
I'm not sure what they're talking about here aside from dishonest snarkiness. The menu for third class isn't half bad at all, and absolutely far from slop unless breakfast items like fresh bread and butter with marmelade can be called "slop". By the standards of average general diets among those third class passengers, it's downright good.
The gruel thing is funny though, but then maybe at the time the word didn't have the same emotional connotations
https://www.housebeautiful.com/lifestyle/news/a6039/titanic-...
Egg a la Argenteuil, "Chicken Maryland", mutton, galantine... there's a lot of items, and that's just what's available at lunch.
It's actually not heavily spiced. That was a medieval fashion which kinda drifted out once the spices became more available. That's when spices got moved mostly to desserts.
The 19th century cuisine is much more like what we think of as French cuisine today. But in fact, the French got it from the English, and the English re-imported it to give things a "gourmet" air.