- Do I look like one of
your French girls, Jack? - Yes, all my- - Jack, will you draw me like
one of your French girls? - All my French girls
have conical breasts. (upbeat music) (upbeat music) - To understand the food of our present, we must first understand
the food of our past. - That's why we're recreating
some of the most notable meals throughout history
as accurately as possible, starting with the 20th century's
greatest maritime disaster. - Yeah, my grandpa Earl,
fell off his fishing boat 'cause he was real drunk and he tipped it over and then he got hurt. - Nope, we're talking about the Titanic and we are recreating the
last meal eaten on board. - It's time for [Both] The Meals of History. - All right, so everyone knows the Titanic was a giant ocean liner that carried some of the world's
wealthiest individuals, set sail in 1912 and
crashed into an iceberg and led to the deaths of 1,500 people. - Yeah, but what many people don't know is that it also carried
hundreds of immigrants from different class backgrounds,
from all over Europe, so there are tons of food stories to tell. - Speaking of which, Emily,
since you are the passenger and I am the chef, I think
you should be the one to choose what you're eating. So right here we have the menus, we got first class, second
class and third class. - I mean are you really
gonna make me choose between cabin biscuits, and filet
mignon and foie gras? I mean, I'm gonna need an evening gown and I'm gonna change my name, we're about to get fancy. - All right, let's get cooking. (sand fizzing) - Oh hello, sexy peasant. - (laughing) Thank you
for calling me sexy, who do we have here? - My name is Madame Marie. - Madame Marie, well welcome. - Thank you. I'm on my way to the place where we shuffle diamonds around on a wooden floor. Do you know where that is good sir? - I think that might be in the first deck. But right now you're
actually in the kitchen. - Oh no! - Well now that you're here,
would you like to help out? Because we're actually
making your dinner right now. - I don't mind learning new
things, so I guess I'll help. - You seem very excited about it. So right now we are making what are called pommes anna, which is part of
the dish filet mignon lili, this was invented by Chef Adolphe Duglere in the mid nineteenth century
at Cafe Anglais in Paris. It was named after a French
Goncourt, named Anna Deslions. This was her signature dish that she would entertain
the aristocracy with. You seem to like that. - You know a lot of words. - (laughs) So can you go ahead
and peel this potato for me? - No! (beep) - You have a lot of safety hazards frankly for a kitchen, what with the gloves, those are going to go up
in flames immediately. So I can just do this if you'd like. - Oh, okay. - Yeah you don't really have to help, you can just stand there
and do silly accents. - That sounds good. Also what kind of animal
is around your neck? - This is faux, and it
also says make an entrance. - You certainly made an entrance. - I did good. (laughs) - So, this dish the pommes anna, it is a very classical French dish. It's actually a thing that a lot of people learn in culinary school. Which obviously I did not go to. And then what you do is, you
brush a pan down in butter, and then you layer the potatoes, and then you continue
brushing it with butter, salt and pepper, until you're creating
this kind of potato cake. - You know this is like the moment where I'd expect for us to take these and then make them into
a potato chip version of whatever the Titanic served. - Normally. No we're going like
pretty classical on this. I think the Foods of History
is really fascinating, right? It tells you all about
the culture of the times Like the poors, that's what I call the steerage class, just the poors on the Titanic. They did not actually get a formal supper I didn't realize that supper was known as a very kind of bourgeois thing. They ate like a fat breakfast, just full of like oatmeal,
and milk, and fish. - Yeah, and then you get
to do Irish step dancing in the basement. I've only watched the movie,
I don't know anything else. - I've never seen the movie. - You've never seen the movie!? - No, I am straight doing this without ever having seen the movie, so I'm only going off of
actual historical references, and mostly from the food world. - I wanna throw salt in there like it's the heart of
the ocean into the ocean. - Do it, I don't know the reference cause I've never seen the movie. So you can teach me about the movie through cooking this pommes anna. - I'm gonna approach it
like she did in the movie. Like to the precipice of the boat. - (imitating trumpet) - (imitating trumpet) - (imitating trumpet) - That was a lot in one spot. - I think I'd probably be put to death if the aristocracy was not
pleased with my pommes anna. I can't imagine that
the cooks on the Titanic were treated very well. Right now we think of you know, chefing, or at least I'd like to
think of it as a somewhat respected profession, but back in the early nineteen
hundreds it certainly wasn't. I mean it very much was you were the help. There was this sort of rise
of this haut cuisine in France mostly perpetrated by a Chef
named Auguste Escoffier, who wrote a guide to modern cookery and so much of what we know about cooking today is still from that
Escoffier tradition. And a lot of the dishes
served on the Titanic were like his original dishes. - [Emily] Oh. - So we're cooking this
over somewhat low heat in the butter and then we're just going to continue basting with butter. Almost all the food is basted in butter. So all these aristocrats on the Titanic were probably just farting constantly from all the dairy and fat. - It feels like a boring existence on the Titanic to be perfectly honest. - I don't know. - I mean like even the rich
people, you just walk around? In the movie they go to church. You shouldn't have to go to
church when you're on a cruise. - I agree with that, I mean do you have a lot of
cruise experience yourself? - Nope, never been on a one. - Never been on a cruise. - [Emily] But if I'm on one- - Emily, you would thrive on cruises. I mean Marie, you would
thrive on modern cruises. The Carnival Cruise Line, Guy Fieri has a restaurant
on all of the boats. - Oh my God I think she would hate that. - So these potatoes
have been cooking away, we're trying to get a nice
hard sear on the bottom. You see they are jiggling, which means they're not
sticking to the pan. So that means they're
getting some caramelization. So now I'm actually gonna take these and throw them in the oven
to try and crisp up the top. - You can put that whole pan in the oven? - You can put the whole
pan I the oven yeah, yeah. Modern technology, crazy right? - Oh man I wouldn't put a pan in the oven, that seems dangerous for me. (clapping) - Can I do something that's
a reference to the movie, but its also a longingness for this food? - Yeah, I think you could do that. - [Emily] Okay, its in the top one right? - Yeah, yeah, yeah (thunk) (clapping) - I don't like that, I
know that reference too. - That's the only thing I had planned before coming here today. (sanding fizzing) - All right, I'm just gonna
call you Madame from now on. Madame, we are making what
is essentially a deme glaze. So we have our roasted
veal stock right here, and then that is going to be fortified with different liqueurs. So we have Cognac right
here, we have Cabernet, then we have here Mendeira,
which is a fortified wine that was made, but in
the Portuguese tradition off of the African coast
in the Mendeira Islands. It is very popular- I was gonna suggest a tasting spoon for that but you seem
to- How's that for you? - It will suffice. - It will suffice! Okay! Beautiful. I am here to please you, I am just the help as we have decided. So we're gonna start by sauteing our shallots and butter in the pan. So this is just to get all the flavors to sort of incorporate. So we're also going to be throwing in bay leaf and the rosemary,
this is just a very rich sauce. Made with veal bones, and
three different liqueurs, a little bit of tomato paste, fresh herbs, and a whole lot of butter. - Lot of bones. - Lot of bones, rich
people love eating bones. That's what we've noticed from the past. - What's this thing? - Oh so this is called a chinois. - Chinois? - A chinois, yeah its an
meant for straining the sauce, or pushing through all those aromatics. - Do I look like one of
your French girls, Jack? - Yes, all my- - Jack, will you draw me like
one of your French girls? - All of my French girls
have conical breasts. (beep) Alright so now we have a tomato
paste sort of reduced down, it's all nice and concentrated,
so we're gonna add all of our liqueurs. So again this is just
a three liqueur blend. - [Emily] This is gonna smell so good! - [Josh] And we want to cook
this down for just a little bit - [Emily] What's that one again? Cognac? - So that's Cognac, this
is Mendeira, this is that fortified Portuguese wine,
Mendeira was a huge import, even to the American
colonies in the 1700s. It was one of the most
popular wines back in the day, and it was a relatively
new invention at the time, after Portugal sort of
colonized the African coast. Alright, so we're just going
to season this up a little bit with salt, there we go. I'm gonna give it another thirty seconds, just to kind of get that
raw liqueur taste out of it, but concentrate all that complexity. How many tour de le faires
have you had with (indistinct)? Cause I imagine that was common. - (indistinct) I was once betrothed
to a baron, not of oil, but of something else. - (laughing) What was he a baron of? - I cannot say. - Secret baron. - Drugs. He was unfortunately murdered,
so we could not go on with our prenuptial, but we
definitely did it a lot. - You had an affair with a
drug baron who was murdered. - Well it was before our marriage, I was supposed to marry him
so I was gonna do it anyway. - I see I see. - We were gonna do it
anyway so it was fine. - I feel like back then
there were a lot of rules, but they were broken constantly. - OH yes. And contraception was a lemon peel! It works 13% of the time. - That's better than 0% certainly. - Exactly what I'm saying! - I'm going to go ahead
and strain this sauce off. How was this mysterious
drug baron murdered? - Poison. - Was it from his own drugs? - Maybe. - I don't want to say anything that might get me into trouble. - Well no one will believe
you anyway, peasant. (both laughing) - Well, I'll just ask, did you kill him? (beep) - Alright, so now we're
gonna take the sauce and I'm just going to pour it in, and we're going to reduce
this down by a fair amount, and then we're just going
to add butter to mount it. There's a French term called bermonte, which is to richen sauces
up by adding butter at the very end, we call that mounting. - They were really into French stuff. - French culture, so much
of it was kind of codified under Louie XIV, right,
where they codified ballet, they codified music, they
codified a lot of cooking, of course you're familiar
with the French mother sauces. - Yes. - (laughing) Sauce espagnole,
sauce tomato, sauce bechamel, (indistinct) Oh she's very familiar, of course. - I know them all. - Now there's only one more step, and that is to add this
bermonte, or mount the sauce. So now you can see the
butter is just going to melt and sort of emulsify into that and give it a lot of
thickness and richness. So now we're ready to actually
get to searing off our filet mignon. - What? - Oooh. (sand fizzing) Alright Madame who definitely
did not murder her husband, we're gonna go ahead and
(indistinct) some artichokes. - You're a funny poor. - (laughing) So we're just gonna ahead and we're gonna rip the outer
layers of this artichoke off, and then we're trying
just to get to the heart. Again, so much of this
cooking was about excess and discarding lots of
edible product to get to just the best tasting
parts of that product. - I don't think food waste
would ever be a problem. - No, it should never come
back to haunt us. At all. - No. - No no no. What is your relationship
to the government? Do you bribe officials?
I feel like that would be a big part of your life. - Oh no I just marry
men who bribe officials. - Ah! Okay, okay. - And then I kill them. (beep) - Alright, so we wanna get
it down to this sort of conical shape right here,
and then I'm just gonna trim off tops with my very sharp knife. - Do you feel like artichokes feel pain? - No, I don't think artichokes feel pain, I think poor people do,
which you seem to have some- - Oh no. (laughing) Poor people feeling... You are a funny poor. - Yeah yeah, that amuses you... Alright so now, just going
to trim off the stem. And then I'm just going
to use the parring knife to sort of whittle around the outside. - Makes me nervous. - All the knives were
incredibly dull back then. They weren't allowed to have
sharp things on the Titanic. There was a problem with rich people murdering the less rich? Who could have perpetrated that? - Well, sometimes you just
have to clean up a mess. - Now we got this artichoke
whittled down to just the stem. Typically, you'd take some lemon and just kind of rub it on it, just to sort of stop it from oxidizing. Then we're just going
to toss that in there, and then we're just going
to blanche those artichokes, and then we're going to cut that in half, and then we are going to get
that basted in steak fat. - Blanche! - Blanche! - That should be her name. - That's her name. Madame Blanche. Where's Madame Blanche from? - She sounds like she's
from Downtown Abbey, wherever the hell that's from. - Alright, so now we
need to sear this filet. We're gonna get some butter,
sort of browning in the pan. Most people wouldn't necessarily
sear a steak in butter, because it is going to brown. But, we are doing it today. That pan is incredibly hot. - They have a ton of butter in everything, but all these women have
waists that were like eighteen inches. - Oh they were just cinched. There was a diet in the 1800s where Mark Twain was a part of it, he believed you should chew
all your food forty-five times. I'm just going to sear
that filet right up there. You would chew your food forty-five times, that way it stacked more
evenly and digested quicker. - That's probably a good
idea, chewing it more. I don't really do that. I kind of hoof it. - I eat like a duck. Can you hand me that ice bath? - Oh dear. I hate cold water. Can you imagine being up to the neck? Well, that would be horrible. - That would be horrible,
I can't physically imagine what that would feel like. Just gonna let that hang out, then we're eventually going
to get that into the filet. Right now, we just want
to wait for this to sear, for about three minutes,
then we're gonna turn it, and then we're actually
going to baste it in garlic and rosemary butter. (timer going off) Alright so we have all
that butter melting, and so we're just going to add the garlic and the rosemary in there. Do you want to spoon it? - Yes! - Here, we'll flip around,
I'll tilt the pan for you. - Okay, so where do I do
it? Just all over the top? - Yeah you'd want to tilt the pan, yeah there you go, so get
all that brown butter just basting on that rosemary. - Oh man that's fun. - So this is gonna go on top of those pommes anna that we made earlier, that's going to get sauce,
it's going to get hit with the blanched artichokes, so
we're actually going to coat in some of that beef fat as well. And then a little bit of green beans, that's supposed to stave
off death and colon cancer which may have been a problem back then. - With just death in general? - Well yeah I feel like people back then, they weren't eating a lot of
fresh vegetables, you know? - So they had green
beans to stave off death? - I think so. - Well that worked great. - Alright so I'm going to go
ahead and take this filet, and I'm going to pop in the
oven just for a couple minutes, just to finish it. (sand fizzing) So we have our pommes
anna down on the plate, we just cut that out with a ring mold, and now I'm going to take our
filet and just place that top. And now, I'm just going
to take some of those roasted artichokes, give
them a nice home to live in. - Oh I like the way you said that. Because so many people don't
have a home to live in. And they deserve it. - I'm just going to
take a few green beans, place those on the outside. Alright so now I'm actually
going to take the sauce, going to give it a drizzle
on the outside of the plate. - I should have said
this earlier but you have a little bit of peanut butter
in the corner of your mouth. - I do, I was eating a lot
of peanut butter before this. - I'm a bad assistant. - No you're doing great, I mean you're not typically
asked to work very much so. - That's true for both
the people I'm playing. (beep) - So you're gonna take this ring mold and you're just gonna
punch out a nice coin of that duck liver. (thunk) Palm heel strike. There we go. And now just gonna sort of
unmold this from the outside. - Ew... that little sticky noise. - Here, try some of that, I
don't know if you want to... - I don't know, I've never
had it before, is it good? - It's really good, yeah. It's better if you kind of mush
it between your hands first. It's a way to sort of warm up
the duck fat and release it. Yes. - Oh, it is really good. - So we're just going to punch
a little liver coin on top. Emily, this is the filet mignon lili, this is the classiest dish
that you could have ordered in the first class cabin of the Titanic. Are you ready to eat it? I have a couple other first
class surprises for you as well. - For me? - Just for you. - Aww my god, I'm excited! - I actually have a table waiting for you in the first class dining cabin. - Wow. - Au devoir Madame? Is
she French? I don't know. (dramatic piano music) (dramatic piano music) Blanche, here we are at
your first class table, thank you so much for
inviting me into your world, so please, tell me what we have here. - We're going to start out
with peaches and clotted cream. - Gelatin was a common
dessert in your era. - Yes. - So this is actually a French liqueur that has gelatinized and served with... Mmm. How are we feeling
about the chartreuse jelly? - It's very good. - I can get a lot of that liqueur taste. - Yeah, it tastes like absinthe. - (laughing) Yes. - Which my husband sold! - (laughing) I can imagine that he did. Where are we moving next? - So now it's the caviar,
the fanciest of things. - But of course. - And we have egg bits
in yellow and white, and then we have a mayonnaise, and those are red onions,
I don't eat those. - No that's not fancy enough for you? - What are you doing? - Oh, I'm so sorry, I thought you were supposed
to touch with your fingers! - You have to wait until I tell you that that's the right thing. - I apologize. - So you pick that up, and then you put some of that
and whatever you want on it, and then that's how you eat it. - Are you a big fan of caviar? - Yes. I have no children of my own, but I will consume this fish's children. - I'll cheers to that. - Yes. You probably are
very familiar with soup. - Yes, it is a food of the common people. - Yes, so that is soup
with vegetables in it. It's just a broth to kind
of cleanse the palate before you have more of the main course. - Okay, well here grab a spoonful. That is a very delicate cleansing flavor, this is actually (indistinct) which is made with a
stock of sturgeon bones. - Sturgeon? What is that? - It is a very large fish, very expensive. - Ooh I like it, I like it. And now we have the oysters,
which are an aphrodisiac. I like to save those for after supper. - You don't eat them now? - No, because later on tonight I'm going to have to see my
husband, he's a very ugly man. - Godspeed, I'll save
mine for after dinner too. That is disgusting. - Oh and lastly, the filet mignon. - Filet mignon lili, I believe. - Would you cut that for me, good sir? - I absolutely- I would insist. A lady must never cut her own steak. - My husband usually puts
then in very small bites and feeds them to me. - I'm surprised your
husband sees you at all, it sounds like you don't have
the greatest relationship. - No we have a great
relationship! He's just very ugly! - It sounds like his money
is mostly what you're after. - Well that's what I was going to say, that's actually what
matters, but, we have fun. - What do you do for fun? - Throw rocks at peasants. That is a very large bite, my husband would never let me have this! - I'm stealing your fork. - You're very wild! Cheers! - Cheers, to the greatest
voyage of our time. - Oh, the lights. - There's so much flavor
in there. That's something. - You want a green bean? - Yeah give me a green bean. Oh I need some duck liver
with that green bean though. - Oh yeah, I want a piece
of that with a green bean. - Mmm! I see what the
appeal was behind this food, right it's antiquated, it's French, but boy is it fancy and
decadent. And I'm into it. - Me too. I think I'd
die on a ship for this. - Who's dying? What do those lights keep doing? - I don't know. - That steak is really
freaking great though. - This is pretty cool, it's
like going back in time, and having a piece of
history that was happy, right before it wasn't. - Yeah I mean, it totally
is, it shows you the class and the taste of the people at the time. - I wonder if they'd let
you have little doggy bags. - I think the purse was
probably the method. So Madame Blanche, if I may call you that. - Yep, hang on. Yes? - Does this satisfy your expectations as an aristocratic first class
passenger on the Titanic? - Well yes I think this suffices. - That is literally the nicest thing Blanche has said to me
all day, so thank you, normally I would thank you for joining me, but thank you for allowing me
to join you on your last meal, it has truly been an
incredible experience. - What do you mean my last meal? Maybe my last meal with you! (laughing) - Yeah, yeah, about that, well thank you so much for
stopping by the Mythical Kitchen, we got new recipes out every week, we got new episodes of our podcast A Hotdog is a Sandwich every Wednesday wherever you get your podcasts, hit us up on Instagram @MythicalKitchen and let us know what meals from history you want to see us make next. I'll see you next time. Blanche you wanna pop that on real quick? - Oh, no, no, I don't need that. - Alright, your call. - [VOICE] Make your kitchen more mythical with these stickers and magnets. Now available at mythical.com
Did not expect the Mythical fandom to collide with the Titanic interest today. That's an unexpected fun one.
This meal has the potential to be extremely heavy. I sometimes think about the mindset of first class passengers and how they physically felt during the sinking - imagine you’ve had this meal, then spent the subsequent few hours enjoying brandy and cigars. Stuffed, tipsy, and a little lightheaded doesn’t feel like the best way to be when trying to survive a sinking.
And then it sunk, “well honey try again next lifetime”
Still think it is cool