The different classes of passengers on the Titanic ate in their own dining rooms. The cost of meals was included in the ticket price, except for those first-class passengers who chose the option of dining in a deluxe, pay-as-you-go restaurant. In first-class, meals were seen as social events, as well as culinary tours des forces. The Titanic’s first-class menus show a special effort to tempt the jaded palates of the very rich, long accustomed to the best of the best. Dinner in first-class was served in eight or nine courses, typically starting with hors d’œuvres variés and oysters. Afterwards, each course would be presented separately, requiring a constant parade of table service and waiters. The last meal in the first-class dining room included Consommé Olga (a veal stock soup garnished with sturgeon spinal marrow); Salmon garnished with Cucumber and Mousseline Sauce (a Hollandaise variation); Filets Mignons Lili (prepared with foie gras, artichoke hearts, and truffle); Lamb with Mint Sauce; Creamed Carrots, Roasted Squab on Cress, Cold Asparagus Vinaigrette, and Pâté de Foie Gras. Deserts the final day a sea included Peaches in Chartreuse Jelly and Waldorf Pudding. The recipe for the last item has been lost over the years. Perhaps it was a "house specialty" of the White Star Line and never committed to paper. The second-class luncheon menu was far more straight forward and included pea soup, spaghetti au gratin, corned beef, vegetable dumplings, roast mutton, baked jacket potatoes, ox tongue, pickles, tapioca pudding, and apple tart. Third-class menus typically featured simple to prepare soups and stews: vegetable soup, roast pork, sage and onions, green peas, boiled potatoes, cabin biscuits, fresh bread, plum pudding in sweet sauce, and oranges were options at a typical mid day meal.