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RMS Berengaria Dinner Menu - 17 July 1929

Front Cover, RMS Berengaria Dinner Menu - 17 July 1929

Front Cover of a Vintage Dinner Menu from Wednesday, 17 July 1929 on board the RMS Berengaria of the Cunard Line featured Tournedos—Mascotte, Croquette of Chicken—Maréchale, and Soufflé Pudding Suchard for dessert.


Menu Items




  • Honey Dew Melon  
  • Little Neck Clam Cocktails
  • Foie Gras on Croûte
  • Tomates Parisienne
  • Sturgeon
  • Caviar de Sterlet
  • Andouillette de Vir
  • Sardines de Nantes
  • Œufs Farcis Napolitaine
  • Royan Bordelaise
  • Thon Ravigote
  • Saucisson de Lyon
  • Jambon de Westphalia
  • Antipasto
  • Smoked Salmon
  • Hearts of Celery
  • Museau de Bœuf


  • Consommé Bouchère
  • Gombo de Volaille, Creole
  • Bird’s Nest Soup
  • Velouté Reine-Margot
  • Cold Tomato Soup
  • Cold Chicken Jelly


  • Fillet of English Sole—Chambertin
  • Broiled Weakfish—Maître d’hôtel
  • Fried Sea Bass—Remoulade
  • Halibut Steaks—Meunière


  • Noisette of Lamb—Mireille
  • Tournedos—Mascotte
  • Croustades—Montglas
  • Croquette of Chicken—Maréchale
  • Frog’s Legs—Figaro
  • Cold—Médaillons de Volaille, Rachel


  • Roast Ribs and Sirloin of Beef—Horseradish Sauce
  • Baked York Ham au Madère


  • Guinea Hen—Virginia
  • Epigramme of Lamb—Clamart    
  • Minute Steaks-Vert-pre
  • Sweetbreads—Jardinière




Hors d'Œuvres

  • Consommé Bouchère
  • Gombo de Volaille, Créole
  • Frog’s Legs—Figaro
  • Noisette of Lamb—Mireille
  • Tournedos—Mascotte
  • Roast Ribs and Sirloin of Beef—Horseradish Sauce
  • Baked York Ham au Madère
  • Vegetables   
  • Potatoes
  • Roast Stuffed Turkey—Cranberry Sauce
  • Salad
  • Sweets        
  • Ice Cream
  • Dessert        



  • Hearts of Palms
  • Creamed Spinach
  • Haricot Verts
  • Cauliflower, Cream Sauce
  • Potatoes—Boiled New, Rissolées, Duchesse, Gaufrette,
  • French Fried and Mashed


  • Guinea Hen
  • Quail
  • Dindonneau
  • Mallard Duckling
  • Jumbo Squab
  • Canard Rouennais


  • Lettuce, Romaine, Tomato, Watercress, Marquise,
  • Mexicaine, Fruit Salad
  • Thousand Island, French, Russian and Roquefort Dressing


  • Soufflé Pudding Suchard  
  • Diplomat Pudding
  • Coupe Jacques
  • Baba au Rhum
  • Raspberry Shortcake
  • Biscuit Tortoni
  • Lemon Sherbet
  • French Pastries
  • Glaces Variées
  • Petits Fours
  • Vanilla Ice Cream—Hot Chocolate Sauce


  • Mushrooms on Toast
  • Tartelette Hongroise
  • Golden Tit-Bit
  • Fondu au Fromage 
  • Canapé Lucullus
  • Dessert
  • Cafe

It will facilitate the service if orders are given in advance to the waiter—and alternatively, there is a small variety of dishes already prepared as shown.



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The Folks Behind the GG Archives

The GG Archives is the work and passion of two people, Paul Gjenvick, a professional archivist, and Evelyne Gjenvick, a curator. Paul earned a Masters of Archival Studies - a terminal degree from Clayton State University in Georgia, where he studied under renowned archivist Richard Pearce-Moses. Our research into the RMS Laconia and SS Bergensfjord, the ships that brought two members of the Gjønvik family from Norway to the United States in the early 20th century, has helped us design our site for other genealogists. The extent of original materials at the GG Archives can be very beneficial when researching your family's migration from Europe.