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First-class passengers were treated to a veritable feast, reflecting the culinary extravagance befitting their social status. The menu was diverse and rich, featuring extravagant options such as French ice cream for dessert—a creamy treat made with egg—while second-class passengers had to settle for the simpler American ice cream.
The Titanic carried 40,000 fresh eggs, with first-class diners enjoying multiple egg dishes throughout the day, including poached eggs and egg a l'Argenteuil—scrambled eggs with asparagus. Fish was also a highlight, with fresh options like smoked salmon and haddock delighting the palates of the upper-class passengers. At the end of a lavish day, passengers would enjoy sophisticated desserts such as peaches in Chartreuse jelly.