Last dinner on the Titanic.

[wakemeupwhenitsover]

The Titanic hit the iceberg on April 14th & many, many, many years later I was born on April 14th. Well, I have a sort of yucky birthday coming up & not to equate 1500 deaths & my yucky birthday, but I thought I would recreate the dinner for friends.

Here's the problem. I've got the menu & recipes, but I'm not sure how to serve a couple of the courses.

Here's the list.

First Course-Hors D'Oeuvre:

Canapes a l'Amiral
Oysters a la Russe

White bordeaux, White Burgundy or Chablis

Second Course-Soups:

Consomme Olga
Cream of Barley Soup

Madeira or Sherry

Third Course-Fish:

Poached Salmon with Mousseline Sauce

Dry Rhine or Moselle

Fourth Course-Entrees: (Major screw up here. This should have been the fifth course)

Filets Mignons Lili
Chicken Lyonnaise
Vegetable Marrow Farci

ReD Bordeaux

Fifth Course-Removes:

Lamb with Mint Sauce
Calvados-Glazed Roast Duckling with Applesauce
Roast Sirloin of Beef forestiere

Chateau Potatoes
Minted Green Pea Timbales
Creamed Carrots
Boiled Rice
Parmentier & Boiled New Potatoes

Red Burgundy or Beaujolais

Sixth Course:-Punch or Sorbet

Punch Romaine

Seventh Course - Roast:

Roasted Squab on Wilted Cress

Red Burgundy

Eighth course - salad

Asparagus Salad with Champagne-Saffron Vinaigrette

slog through with water

Ninth Course - cold dish:

Pate de foie Gras
Celery

Sauterne or Sweet Rhine Wine

Tenth Course -sweets

Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate Painted Eclairs with French Vanilla Cream
French Vanilla Ice Cream

Sweet Dessert Wines (Muscatel, Tokay, Sauterne)

Eleventh Course - dessert:

Assorted fresh fruits & cheese

Sweet Dessert wines, Champagne, or Sparkling Wine

After Dinner

Coffee, cigars

Port or Cordials

Since I don't have an industrial kitchen with a sous chef I'm just picking one dish from each course. So:

Oysters-2 per person?
Consomme Olga- 3/4 cup per person?
Poached Salmon - 2 ounces per person?
Chicken Lyonnaise - this uses chicken breasts. Should I cut the breasts in half before cooking? Or should I cut them afterwords? One chicken breast per person would be waaay too much.
Roast Sirloin of Beef - 3 ounces per person?
Punch Romaine - 1/2 cup per person?
Roasted Squab 1 per person & there will be horrible waste here, too.
Asparagus Salad 4 spears per person?
Pate de Foie Gras - clueless on how much to serve.
Chocolate Eclairs 2 very small ones per person?
Assorted fruits & cheeses - maybe 2 fruits & 2 cheeses per person? Or would 3 be better? This is easy because any leftovers we'll eat. Any good ideas on which fruits & cheeses?
Coffee, cigars & tums (Okay, I made the tums up)

Do these amounts look right? I know there will be waste, but I'm trying to hold it down to a minimum. I also don't want to look stingy & have one little blob on each plate. I also don't want to send any of my guests into cardiac arrest.