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RMS Scythia Farewell Dinner Menu - 21 July 1955

Front Cover - RMS Scythia Farewell Dinner Menu - 21 July 1955

Vintage Farewell Dinner Menu from 21 July 1955 on board the RMS Scythia of the Cunard Line featured Contre Filet of Beef, Demi-Glace, Poached Turbot, Hollandaise, and Gateau Au Revoir for dessert.

Menu Items

Thursday, July 21st , 1955

  • Melon-ball Cocktail
  • Tomato Juice
  • Prawn Cocktail
  • Smoked Salmon with capers  
  • Caviar glacé
  • Salted Peanuts
  • Queen, Riped and Stuffed Olives
  • Hors d’Œuvre, Variés
  • Turtle Soup with Sherry
  • Cream of Tomato
  • Poached Turbot, Hollandaise
  • Dover Sole, Meuniere
  • Raviolis, Italian
  • Globe Artichokes, Mousseline
  • Sweetbreads, Princesse        
  • Contre Filet of Beef, Demi-Glace
  • Baked York Ham, Madere Sauce
  • Roast Turkey, Cranberry Sauce
  • Grill: Lamb Cutlets, Vert-Pre
  • Corn on the Cob
  • Haricots Verts
  • Buttered Carrots
  • Boiled, Chateau and Garfield Potatoes

 

COLD BUFFET

  • Raised Pie
  • Rolled Ox Tongue
  • Roast Beef
  • Terrine of Duckling
  • Salads: Fruit, Parmentier, Waldorf, Tomato
  • French and Mayonnaise Dressings

 

  • English Plum Pudding, Brandy Sauce
  • Gateau Au Revoir
  • Coupe Alaska
  • Ices: Vanilla, Strawberry, Neapolitan, Cherry, Hot Blackcurrant Sauce
  • Savory: Coupe Windsor
  • Dessert
  • Coffee

 

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Vintage Dinner Menus - GG Archives

Vintage Dinner Menus