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The preparation of punch romaine is a fascinating culinary journey. Unlike the punches known today, this one resembles an alcoholic sorbet—a refreshing interlude between courses. The recipe calls for several ingredients, including dry champagne, orange and lemon juice, corresponding zest, and Italian meringue. While the original dish had a complex preparation method, it clearly aimed to delight the refined palates of the passengers.
As the recipe description unfolds, it highlights the meticulous nature of the process, showcasing the level of craftsmanship that the Titanic's chefs brought to each creation. While modern interpretations may simplify the method into a basic cocktail, the traditional approach respects the art practiced by legendary chefs like Auguste Escoffier.