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The variety of soups served on the Titanic added warmth to the dining experience, especially for first-class diners who could enjoy selections like consommé fermier and cock-a-leekie. In contrast, those in steerage had to make do with a basic rice soup during meal times. Each dish often presented a different aspect of cuisine, keeping the passengers nourished and satisfied.
The Grand Finale: A Meat Lover's Paradise
Meats of various kinds were a significant highlight, with 75,000 pounds of fresh meat aboard. First-class options included premium cuts like filet mignon and sirloin, while second-class diners had roast beef and other meats alongside their meals. However, third-class meals were much simpler, mainly consisting of roast beef and brown gravy.