SS President Arthur Dinner Menu - 23 October 1923
Front Cover of a Vintage Dinner Menu from Tuesday, 23 October 1923 on board the SS President Arthur of the United States Lines featured Tripe à la Viennoise, Roast Surrey Capon, Bread Sauce, and Richelieu Cake for dessert. The menu, published in English and German, included a Concert Program.
COMMANDER: P. G. KRETHOHM
Menu Items
HORS D’OEUVRES
- Smoked Sardines
- Queen Olives
- Pickled Onions
- Gherkins
SOUP
- Oxtail Soup
- Consommé Julienne
- Bouillon en Tasse
FISH
- Broiled Stripped Bass Drawn Butter
- Baked Turbot au Gratin
ENTREE
- Tripe à la Viennoise
- Salmi of Gosling a l’Orange
- Peaches à la Conde
- Omelette à la Jessica
ROAST
- Roast Sirloin of Beef au Jus
- Roast Veal with Stuffing
- Roast Surrey Capon, Bread Sauce
VEGETABLES
- Red Cabbage
- Smashed Pumpkins
- Lima Beans
POTATOES
- Roast, Boiled, Pont Neuf
SALAD
- Romaine, French Dressing
COMPOTE OF FRUIT
- Prunes
DESSERT
- Richelieu Cake
- French Ice Cream
- Pastry
CHEESE
- Camembert
- Suisse
- Oranges
- Apples
- Pineapples
- Demi-Tasse
Dinner Menu in German
Concert Program
- “Stadion March” (Siede)
- "The Calif of Bagdad” Overture (Boieldieu)
- “Violets on the way” Waltz (Petras)
- “An old World” Serenata (Meyer-Hellmund)
- “Hearts and Flowers” (Czibuika)
- “Musical Cabelgrams” Selection (Urbach)
- “Georgia” Foxtrot (Donaldson)