SS President Arthur Luncheon Menu - 28 October 1923
Front Cover of a Vintage Luncheon Menu from Sunday, 28 October 1923 on board the SS President Arthur of the United States Lines featured Filet of Sole, Sauce Rémoulade, Corned Shoulder of Pork, Red Cabbage, and Apricot Pie for dessert.
COMMANDER P. H. KREIBOHM
Menu Items
HORS D’OEUVRES
- Bismark Herring
- Eggs à la Lucca
- Raw Onions
- Dill Pickles
SOUP
- Crème Beauharnaise (Beauharnais Cream Soup)
- Consommé Aulagnier Consommé Defined
FISH
- Filet of Sole, Sauce Rémoulade (Remoulade Sauce)
- Baked Striped Bass Espagnole
EGGS
- Cocotte à la Joséphine (Josephine Casserole)
- Poached Eggs à la Touseuil
- Omelette aux Truffes (Truffle Omelette)
- Scrambled Eggs Vert Pré
MEATS
- Corned Shoulder of Pork (Corned Pork Shoulder), Red Cabbage
- Ox Tail à la Nohaut
- Beef Roulade, Sauce Piquante
- Guinea Squab Chicken (Guinea Chicken) in Casserolle
FROM THE GRILL: (15 Minutes)
- English Mutton Chops
VEGETABLES
- Red Cabbage
- Creamed Onions
- Purée of Green Peas
POTATOES
- Boiled Potatoes
- Mashed Potatoes
- Croquette Potatoes (Potato Croquettes)
COLD BUFFET
SALAD
DESSERT
- Apricot Pie, Apricot Defined
- Puff Paste (Puff Pastry)
- Compote of Figs (Fig Compote), Compote Defined
CHEESE
- Port de Salut, Swiss Cheese
- Coffee
- Tea
- Cocoa (Hot Cocoa)
