SS Georgic Luncheon Menu - 14 March 1938

Front Cover, SS Georgic Luncheon Menu - 14 March 1938

Front Cover of a Vintage Luncheon Menu from Monday, 14 March 1938 on board the SS Georgic of the White Star Line featured Epicurean Ham & Dill Pickles, Cassolettes à la Toulouse, and Loganberry Flan for dessert.

Menu Items

HORS D'ŒUVRES

  • Cocktails—Tomato Juice       
  • Lobster
  • Shrimp
  • Clam Juice
  • Olives: Queen, California Ripe, Farcie
  • Salade Veronica
  • Spiced Bismarck Herrings
  • Croûtes Française
  • Vanderbilt Shred
  • Manx Canapes
  • Œufs d'Anchois
  • Tongue Cônes en Aspic
  • Salted Peanuts
  • Tunny fish and Onions 
  • Salted Almonds
  • Pickled Oysters
  • Fennel Vinaigrette
  • Sardines en Huile
    Saucisson: Salami, Truffled Liver, Lyon, Mortadella, Bologna

SOUPS

  • Consommé Dubelloy   
  • Potage Nemours
  • Consommé Frappé      
  • Clear Beef Essence (cold)

FISH

  • Fried Fresh Haddock, Cornichon
  • Broiled Halibut Steaks, Anchovy Butter
  • Cold—Split Lobster Mayonnaise       
  • Sardines en Tomate

EGGS and OMELETTES

  • Eggs à la Richelieu
  • Omelettes: Plain & Espagnole

ENTREES

  • Cassolettes à la Toulouse      
  • Lamb Pot Pie Anglaise
  • Suprême of Calf's Feet, St. Menehold
  • Frankfurter Sausage & Sauerkraut

GRILLS (To Order 10 minutes)

  • Loin Chops & Mushrooms      
  • Grill, Southern Style
  • Entrecote with Fried Onions
  • Boned Turkey Wings, Cinnamon Sauce

JOINT

  • Loin End of Beef, Glazed Vegetables
  • Boiled Chicken and Bacon, Parsley Sauce

 

VEGETABLES

  • Dressed Broccoli         
  • Purée of Green Peas
  • Spaghetti au Gratin
  • Stuffed Green Peppers
  • Yellow Squash au Beurre
  • Potatoes—BakeD Idaho, Boiled, Mashed, German Fried

BUFFET

  • Roast Rib and Sirloin of Beef
  • Leicester and Tomato Brawn
  • Boar's Head      
  • Chicken and Truffle Mold
  • Roulade of Veal
  • Quarters of Lamb, Mint Sauce
  • Braised Cumberland, Virginia and Mousse of Ham
  • Galantine of Turkey, Pistache
  • Spiced Pressed Beef
  • Roast Capon     
  • Veal and Ham Pie
  • Rolled Ox Tongue
  • Roast Duckling, Apple Sauce

SALADS

  • Lorette, Cole Slaw, Belgian Endive, Romaine, Escarole, Tomato, Beetroot, Chicken & Celery, Avocado Pears, French Dressing
  • Dressings: Remoulade, Fines Herbes, Thousand Island, Lemon

SWEETS

  • Baked Custard Pudding         
  • Loganberry Flan
  • Chilled Fruits     
  • Plain & Celestine Pancakes
  • Assorted Pastries

ICES

 

CHEESE

  • Gorgonzola, Chilvern, Cottage, Camembert, Young American, Kraft, Roquefort, St. Ivel, Edam, Celery St. Ive, Cheshire,          Stilton, Gruyere, American Cream, Pasteurized Loaf, Port du Salut

DESSERT

  • Apples, Grape Fruit, Tangerines, Papaya, Nectarines, Watermelon, Pineapple, Bananas, Almonds & Raisins, Oranges, Plums

 

Chef’s Suggestion

  • Epicurean Ham & Dill Pickles
  • Consommé Frappé
  • Split Lobster Mayonnaise
  • Omelette Espagnole
  • Chicken and Celery Salad
  • Plain & Celestine Pancakes
  • Ice Cream and Wafers
  • Coffee

Menu Items, SS Georgic Luncheon Menu - 14 March 1938

Return to Top of Page

Vintage Luncheon Menus
GG Archives

Vintage Luncheon Menus

Improve Your Family History Through Illustrations

Make Your Family History More Readable Through Illustrations From the GG Archives