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RMS Berengaria Luncheon Menu - 21 July 1929

Front Cover, RMS Berengaria Luncheon Menu - 21 July 1929

Elegant Vintage Luncheon Menu from 21 July 1929 on board the RMS Berengaria of the Cunard Line featured an extensive selection including Escalope of Veal-Forestière, Ravioli à Ia Bolognaise, and Gelée au Vin for dessert.

Menu Items

RMS Berengaria Luncheon Menu - 21 July 1929

CARTE DU JOUR - LUNCHEON

TO ORDER
HORS D’ŒUVRE

  • Mayfair Clam Juice Cocktails
  • Olives—French, Spanish, Ripe and Farcis
  • Bismarck Herrings
  • Smoked Beef
  • Sturgeon
  • Antipasto
  • Œufs Mayonnaise
  • Primeurs à la Grecque
  • Alici Picanti
  • Antipasto Assorted      
  • Cèleri a la Moutarde    
  • Cèpes Marines
  • Prosciutto Ham
  • Maatjes Herrings
  • Tunny Fish Vinaigrette
  • Anchovies—Norwegian, Gorgona, in Oil
  • Smoked Herrings
  • Sausage—Lyon, Liver, Cervelat, Salami
  • Luncheon Mortadella

POTAGE.

  • Consommé aux Profiteroles
  • Minestrone Soup
  • Chicken Broth
  • Crème Frèneuse
  • Cold Consommé en Gelée

EGGS AND OMELETTES

  • Scrambled Eggs with Chicken’s Livers
  • Shirred Eggs à la Suisse
  • Poached Eggs—Florentine
  • Ham and Parmesan Omelettes

FISH

  • Suprême of Kingfish—Bercy
  • Broiled Haddock-Maître d’hôtel
  • Halibut Steak-Meunière
  • Fried Scallops—Tomato Sauce
  • Cold-Mayonnaise of Prawns
  • Cold-Salmon, Cucumber, Remoulade

ENTREE

  • Escalope of Veal-Forestière
  • Calf’s Liver and Bacon
  • Sauté of Lamb and New Peas
  • Ravioli à Ia Bolognaise
  • Cold—Chaud Froid of Quail, Royale
    Cold-Beef à Ia Mode in Jelly

JOINT

  • Roast Ribs of Beef—Yorkshire Pudding
  • Corned Pork and Baked Boston Beans

GRILL

  • Jumbo Squab-Sauce Diablo
  • Sheep's Kidneys Brochette
  • Mutton Cutlets-Bouchère
  • Devilled Beef Bones
  • Minute Steak, Bercy

 

READY DISHES
HORS D’ŒUVRE

  • Consommé aux Profiteroles
  • Minestrone Soup
  • Calf’s Liver and Bacon
  • Sauté of Lamb and New Peas
  • Roast Rib of Beef—Yorkshire Pudding
  • Corned Pork and Baked Boston Beans
  • Vegetables
  • Potatoes
  • Cold Buffet       
  • Salads
  • Sweets   
  • Ice Cream
  • Cheese
  • Fruit       
  • Coffee

 

VEGETABLES

  • Stuffed Peppers
  • Savoy Cabbage
  • Haricots Panaches
  • Nouilles au Beurre       
  • Spaghetti Bolognaise
  • Potatoes—Boiled, New, Baked, Sweet, Plain, French Fried, Saratoga, Sauté and Mashed

BUFFET FROID

  • Derby Round of Beef
  • Melton Mowbray Pie
  • Ox Tongue
  • London Pressed Beef
  • Veal and Ham Pie
  • Leicester Brawn
  • Prime Roast Beef
  • Galantine of Turkey & Poularde, Truffes
  • Boar’s Head
  • Capon
  • Cumberland Ham
  • Young Pig
  • Pickled Lamb’s Tongues
  • Virginia Ham
  • Roast Saddle of Mutton

SALAD

  • Lettuce, Tomato, Romaine, Cole Slaw, Niçoise, Lorenzo
  • Fruit Salad
    Thousand Island, French, Russian and Roquefort Dressing

SWEET

  • Tapioca Pudding
  • Cherries and Custard
  • Water Ice
  • Gelée au Vin
  • Coupe Jacques
  • Apricots and Creamed Rice
  • Assorted Pastry
  • Compote of Fruit
  • Baked Apples
  • Ices—Strawberry, Vanilla, Neapolitan

 

CHEESE

  • Gorgonzola, Roquefort, Pasteurized
  • Philadelphia Cream, Cheshire, St. Ivel, Stilton, Brie
  • Cheddar, Edam, Kraft, Gouda, Camembert, Port Salut, Wiltshire
  • Dessert
  • Coffee

It will facilitate the service, if orders are given in advance to the waiter – and alternatively, there is a small variety of dishes already prepared as shown.

 

 

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Vintage Luncheon / Lunch Menus

Vintage Luncheon Menus