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SS Empress of France Luncheon Menu - 19 May 1953

Front Cover, SS Empress of France Luncheon Menu - 19 May 1953

Vintage Luncheon Menu from 19 May 1953 on board the SS Empress of France of the Canadian Pacific Line featured Spaghetti Napolitaine, Potage Queue de Bœuf, and Apple Pie à la Mode for dessert.

Menu Items

SS Empress of France Luncheon Menu - 19 May 1953
Selected Luncheons

  • Chilled Tomato Juice
  • Gaspe Salmon Mayonnaise, Sliced Cucumber
  • Lettuce, Tomato And Potato Salad, French Dressing
  • Tapioca Custard Pudding In Cup
    Baumert Cheese
    Tea
  • Potage Queue De Boeuf
  • Minute Sirloin Steak Garni, Béarnaise Sauce
  • Spring Cabbage
  • Chipped Potatoes
  • Apple Pie à la Mode
  • Imperial Cheese
  • Cona Coffee

 

WINES

  • To ensure wines being served at desired temperature, passengers are requested to advise the Head Walter or Wine Steward of their Dinner wine requirements.

Tuesday, May 19, 1953
LUNCHEON

  • Chilled Juices: Clam
  • Tomato
  • V-8 Vegetable
  • Apple
  • Plateau of Selected Relishes
  • Sardines in Oil
  • Chow Chow
  • Tuna Fish Mariné
  • Pilchards Portuguese
  • Stuffed Olives
  • Dill Pickles
  • Roll Mops
  • Salade Bretonne
  • Assorted Continental Sausage
  • Consommés: Clear au Riz
  • Potage Queue de Bœuf
  • Fillet of Dory Dugléré
  • Cold: Gaspe Salmon Mayonnaise, Sliced Cucumber
  • Spaghetti Napolitaine
  • Scrambled Eggs with Asparagus Points
  • Omelettes: Plain, aux Crevette
  • Braised Turkey Wings, Celery Julienne
  • Beef Kidney Sauté Chipolata
  • Fried Calf's Liver Lyonnaise
  • Roast Haunch of Mutton, Onion Sauce

TO ORDER (10 to 15 Minutes)

  • Minute Sirloin Steak Garni, Béarnaise Sauce
  • Brochette of Lambs' Fries Persane

VEGETABLES

  • Spring Cabbage
  • Golden Corn on Cob. Melted Butter
  • Potatoes: Baked Jacket, Mashed, Chipped

COLD BUFFET

  • Prime Ribs of Beef, Horseradish Cream
  • Spiced Beef
  • Roast Lamb, Mint Sauce
  • Pressed Corned Pork  
  • Jellied Ox Tongue
  • Galantine of Chicken   
  • York Ham
  • Terrine of Duckling in Aspic

SALADS

  • Lettuce, Tomato, Beetroot, Potato, Cole Slaw, Mixed Bowl
    Dressings: French, Sweet, Russian, Remoulade, Roquefort, Yogurt

DESSERTS

  • Tapioca Custard Pudding in Cup
  • Apple Pie
  • Apple Pie à la Mode
  • Compote of Rhubarb with Whipped Cream
  • Ice Creams: Vanilla, Raspberry
  • Cherry Cake
  • Lime Jelly

CHEESE

  • Cheshire, Gruyère, Roquefort, Gouda, Oka, Imperial, Danish, Blue, Edam, Gorgonzola, Canadian, Ingersoll, Cottage, Baumert, Stilton, Camembert
  • Crackers Various
  • Tea, Coffee

 

Coffee is also served In Public Rooms

Special and Dietetic Dishes may be ordered as desired

Chef's Suggestions, SS Empress of France Luncheon Menu - 19 May 1953

 

Menu Items, SS Empress of France Luncheon Menu - 19 May 1953

 

Back Cover, SS Empress of France Luncheon Menu - 19 May 1953

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