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RMS Queen Mary Dinner Menu - 19 June 1952

Front Cover, RMS Queen Mary Dinner Menu - 19 June 1952

Vintage Dinner Menu from Thursday, 19 June 1952 on board the R.M.S. Queen Mary of the Cunard White Star Line featured Suprême of Turbot, Véronique, Pigeon en Cocotte, Polonaise, and Pineapple Soufflé for dessert.

Menu Items

Hors d'Œuvres

  • Chilled Grape Fruit, Maraschino
  • Vegetable Juice
  • Prawn Cocktail
  • Hors d’Œuvre, Variés
  • Olives: Green, Ripe and Californian
  • Table Celery

SOUP

  • Petite Marmite       
  • Crème de Champignons
  • COLD : Cream of Tomato

FISH

  • Suprême of Turbot, Véronique    
  • Pompano, Meunière
  • Escargots au Gratin

FARINACEOUS

  • Risotto. Milanaise

VEGETARIAN

  • Fonds d'Artichauts au beurre

ENTREES

  • Pigeon en Cocotte, Polonaise
  • Braised Sweetbreads. St. Cloud
  • Larded Contre-filet of Beef. Porte-Maillot

 

JOINT

  • Roast Quarters of Pauillac Lamb, Green Peas. Mint Sauce and Jelly

SORBET

  • Champagne

GRILL: To Order  

  • Mixed Grill   
  • Duckling Legs, Robert

 

RELEVE

  • Roast Turkey Poult, Chestnut Stuffing (Fresh Cranberry Sauce)

VEGETABLES

  • Cauliflower sauté   
  • Carrots, Vichy
  • Fresh Asparagus, Drawn Butter

POTATOES

  • Boiled New, Roast. Snow and Chateau

COLD BUFFET

  • Braised York Ham  
  • Roast Ribs of Beef. Horseradish
  • Galantine of Capon
  • Raised Pie

 

SALADS

  • Chicory, Rossini, Tomato, Alberta
  • Fresh Fruit
  • Hearts of Lettuce, Chopped Herbs

 

DRESSINGS

  • Vinaigrette
  • French
  • Mayonnaise

SWEETS

  • Pineapple Soufflé
  • Coupe Nébuleuse
  • Baba au Rhum
  • Petits Fours

ICES

  • Vanilla, Pistachio, Maple Walnut, (Hot Caramel Sauce)

SAVOURY

  • Sardines sur Croûte

 

  • Fresh Fruit
  • Almonds and Table Figs
  • Tea (Hot or Iced)    
  • Coffee (Hot or Iced)

Passengers on Special Diet are especially invited to make known their requirements to the Head Waiter.

Specialty foods for infants are available on request.

Menu Items, RMS Queen Mary Dinner Menu - 19 June 1952

SUGGESTED MENUS

  • Prawn Cocktail
  • Crème de Champignons
  • Supreme de Turbot, Veronique
  • Roast Quarters of Pauillac Lamb, Green Peas
  • Boiled Potatoes
  • Fresh Fruit
  • Coffee
  • Hors d’Oeuvre Varies
  • Petite Marmite
  • Escargots au Gratin
  • Contre Filet de Bœuf Pique, Porte Maillot
  • Pommes Château
  • Coupe  Nebuleuse
  • Corbeille de Fruits (Fresh Fruits)
  • Coffee
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Vintage Dinner Menus - GG Archives