I'm so excited! We have boarded the Titanic for its maiden voyage. She was completed in February (1912) at a cost of $10,000,000. She can accommodate 2,500 passengers, but don't worrywe will have plenty of room to roam and explore since the ship is about four city blocks long (882.5 feet). There are also eleven decks, of course I'm sure we will want to stay in the first class areas. And if you need anything, don't hesitate to call on one of the 860 crew members who are here to serve us.
We have obtained both first-class suites with private promenades, at a cost of $4,350 per suite. Our suite is composed of a sitting room, two bedrooms and a bathroom. Unfortunely, many of you will have to suffer in suites without a private deck, only $2,300 per suite.
As we boarded, the docks were crowded with both passengers and spectaters who wanted to get a glimpse of this majestic ship and the many famous passengers. There are many honeymooning couples on board, but the most famous is Colonel John Jacob Astor and his young bride. Our suites are located close to Isidor Straus and his wife Ida (co-owners of Macy's). Further along the passage you will find Benjamin Guggenheim.
As first class passengers, we have many choices of where we would like to dine. The Ritz Restaurant offers a more sumptuous chamber than the dining saloon. You may also order anything on their a la carte menu, which includes only nine courses, unlike the eleven course meals served in the Saloon. The Café Parisien offers a more relaxed enviroment. It is easy to lose yourself in the sidewalk café atmosphere. If you prefer, The Verandah Café gives you the illusion of an open air verandah. Of course, you are also welcome to dine in the Dining Saloon and Reception Room.
Tonight we dined on Roast Sirloin of Beef Forestiere. I enjoyed the meal so much I requested the recipe from the chef. I am happy to share it with my friends.
Roast Sirloin of Beef Forestiere
- 1/3 cup red wine
- 2 tbsp vegetable oil
- 1 tblsp chopped fresh thyme (or 2 tsp dried)
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 2-inch thick sirloin steaks
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 oz side bacon
- 2 1/2 cups sliced wild mushrooms
- 1/2 cup red wine
- 2 springs fresh thyme
- 1 bay leaf
- 1 1/2 cups beef stock
- 1 tbsp butter
- 1/4 tsp salt
In a baking dish, combine wine, vegetable oil, thyme, onion and garlic. Add steak, turning to coat well; cover and marinate for at least 30 minutes. Bring steaks to room temperature before cooking.
Season steaks with salt and pepper and place in roasting pan. Roast in 425F oven for 20 minutes; reduce temperature to 375F and continue to roast for 15 minutes for medium wellness. When cooked, remove sirloin and cover with foil.
Sauce While steaks are cooking, in a small skillet, cook bacon over high heat for 5 minutes; remove from pan. Drain off all but 2 tbsp fat; stir in mushrooms and cook, stirring gently, for 3 to 5 minutes. Remove from pan and add to the bacon.
Thinly slice sirloin across the grain and serve garnished with onions and sauce.
We also were served Chateau Potatoes, I will be happy to share that recipe with you tomorrow. We will be exploring the ship today, so I hope to see you tomorrow to let you know what enjoyments are being offered.