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
- Consommé Aulagnier
FISH
- Filet of Sole, Sauce Rémoulade
- Baked Striped Bass Espagnole
EGGS
- Cocotte à la Joséphine
- Poached Eggs à la Touseuil
- Omelette aux Truffes
- Scrambled Eggs Vert Pré
MEATS
- Corned Shoulder of Pork, Red Cabbage
- Ox Tail à la Nohaut
- Beef Roulade, Sauce Piquante
- Guinea Squab Chicken in Casserolle
FROM THE GRILL: (15 Minutes)
- English Mutton Chops
VEGETABLES
- Red Cabbage
- Creamed Onions
- Purée of Green Peas
POTATOES
- Boiled, Mashed, Croquette
COLD BUFFET
- Roast Mutton
- Roast Turkey
- Salami Sausage
- Smoked Ham
- Cervelat Sausage
- Bologna
- Pickled Pigs Feet
SALAD
- Russian, Potato
DESSERT
CHEESE
