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SS Republic Captains Farewell Dinner Menu - 3 October 1926

Front Cover, SS Republic Captains FarewellDinner Menu - 3 October 1926

Vintage Farewell Dinner Menu and Music Program from 3 October 1926 on board the SS Republic of the United States Lines featured Filet of Solo à la Doria, Saddle of Lamb, Brabant, and Profiteroles Glacé au Chocolat for dessert. This beautifully scripted menu also listed chief officers of the ship.

Menu Items

Sunday, October 3rd, 1926
Captain’s Farewell Dinner
Commander A. B. Randall, U.S.N.R.

Chef de Cuisine: H. Stock

 

Hors d’Œuvres

  • Pate de Foie Gras in Aspic
  • Honey Dew Melon       
  • Salted Almonds 
  • Eggs Colbert
  • Pearl Onions
  • Gherkins
  • Ripe Olives
  • Pin Money Pickles
  • Anchovies aux Fines Herbes  
  • Manhattan Salad

Soups

  • Potage St. Lawrence   
  • Crème à la Passini
  • Consommé Victoria     
  • Consommé en Tasse

Fish

  • Boiled Turbot, Oyster Sauce
  • Filet of Solo à la Doria

Entrées

  • Saddle of Lamb, Brabant
  • Suprême of Pheasant à la Sierra Morena
  • Croûte-au-Fruit

Roasts

  • Prime Ribs of Beef au Jus
  • Fresh Ham, Sauce Cumberland
  • Vermont Turkey, Cranberry Sauce

 

Vegetables

  • Brussels Sprouts         
  • Haricots Verts
  • Asparagus en Branche, Melted Butter

Potatoes

  • Boiled, Mashed, Baked, Château

Salads

  • Lettuce, Russian Dressing, Cucumber

Dessert

  • Profiteroles Glacé au Chocolat         
  • Compote of Cherries
  • Walnut Sundae 
  • Petits Fours

Cheese

  • Cream, Swiss, Crackers
  • Fresh Fruit in Season
  • Assorted Nuts, Raisins, Dates
  • Demi-Tasse

 

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Vintage Dinner Menus - GG Archives

Vintage Dinner Menus