SS Georgic Luncheon Menu - 18 March 1938

Front Cover, SS Georgic Luncheon Menu - 18 March 1938

Front Cover of a Vintage Luncheon Menu from Friday, 18 March 1938 on board the SS Georgic of the White Star Line featured Fried Deep Sea Scallops, Sauce Remoulade, Fillets of Mutton, a la Parisienne, and Apricot Pie for dessert.

Menu Items

HORS D'ŒUVRES

  • Cocktails—Tomato Juice
  • Lobster
  • Crab Meat
  • Sauerkraut Juice
  • Olives: Queen, California Ripe, Farcie
  • Salade Italienne
  • Patum Peperium sur Croute
  • Eggs Tartare
  • Canapes Gordon
  • Salted Peanuts
  • Norwegian Lax
  • Canapes Darville
  • Herring Roe au Pimento
  • Thon en Tomate
  • Salted Almonds
  • Westphalia Ham
  • Saucisson: Salami, Truffled Liver, Lyon, Mortadella, Bologna

SOUPS

  • Consommé Royale
  • Fish Chowder Baltimore
  • Cold Consommé en Tasse
  • Chicken Essence  in Cup (cold)

FISH

  • Fried Deep Sea Scallops, Sauce Remoulade
  • Broiled Bluefish, Beurre Noisette
  • Cold—La Guaira Crayfish, Mayonnaise      
  • Bismarck Herrings

EGGS and OMELETTES

  • Eggs a la St. Denis
  • Omelettes: Plain & Prelat

ENTREES

  • Welsh and Golden Buck Rarebits
  • Fillets of Mutton, a la Parisienne
  • Creamed Turkey & Mushrooms
  • Terrine of Pheasant en Aspic

GRILLS (To Order 10 minutes)

  • Jumbo Squash with Irish Bacon
  • Sirloin Steak, Rathskeller
  • Ham Slice, Plain and Devilled
  • Chicken Liver en Brochette

JOINT

  • Flat Rib of Beef, Flamande
  • Corned Pork & Boston Baked Beans

VEGETABLES

  • French Beans
  • Puree de Broccoli
  • Spaghetti Lombardo
  • Leeks Polonaise
  • Mashed Turnips
  • Noodles à I'Amalfi
  • Potatoes—Baked Idaho, Boiled, Sweet, Hash Browned

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 Capon, Pistache 
  • Spiced Pressed Beef
  • Rolled Ox Tongue
  • Roast Duckling, Apple Sauce
  • Roast Turkey    
  • Veal & Ham Pie

SALADS

  • Lackme, Potato, Belgian Endive, Lettuce, Beetroot, Tomato, Cole Slaw, Escarole, Chicory, Avocado Pears, French Dressing
  • Dressings: Remoulade, Fines Herbes, Thousand Islands, Lemon

SWEETS

  • Creamed Rice Pudding
  • Apricot Pie
  • Sliced Peaches
  • Raspberry Roll
  • Assorted Pastries

ICES

  • Mixed
  • Pistache
  • Pineapple

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, Pineapple, Bananas, Tangerines, Papaya, Almonds & Raisins, Nectarines, Trinidad King Oranges, Mangoes, Sappodillas, Watermelon, Plums

 

Chefs Suggestion

  • Tomato Juice Cocktail
  • Cold Consomme en Tasse
  • Crayfish Mayonnaise
  • Omelette Prelat, Center filled with crayfish, shrimps, mushrooms, Normande sauce
  • Creamed Turkey with Mushrooms
  • Apricot Pie
  • Ice Cream and Wafers
  • Coffee

Menu Items, SS Georgic Luncheon Menu - 18 March 1938

 

Back Cover, SS Georgic Luncheon Menu - 18 March 1938

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Vintage Luncheon Menus
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