TSS California Dinner Menu - 24 February 1931
Front Cover of a Vintage Dinner Menu Card from 24 February 1931 on board the TSS California of the Anchor Line featured Boiled Salmon, Sauce Riche, Fried Fillet of Flounder, Sauce Tartare, and Soufflé Pudding, Chamois for dessert. Events for the Evening were included with the menu.
Menu Items
- Blue Points
- Olives Smoked Salmon
- Sweet Pickles
- Anchovy Fillets
- Canapé Strasbourgeois
- Salted Nuts
- Celery
- Hors d’Œuvres, Cote d’Azur
- Consommé Froid en Tasse
- Consommé Louis XV
- Crème de Volaille
- Boiled Salmon, Sauce Riche
- Fried Fillet of Flounder, Sauce Tartare
- Chicken Cutlet, Bouquetier
- Baked Ox Tongue, Florentine
- Roast Quarters of Lamb, Mint Sauce
- Carrots Vichy
- Fried Egg Plant
- Roast, Boiled, Snow and Gratin Potatoes
- Long Island Duckling, Apple Sauce
- Lettuce and Tomato Salad
- Buffet Froid
- Salade Française
- Soufflé Pudding, Chamois
- Peach Melba
- Pâtisserie Française
- Ice Cream, Hot Lemon Sauce
TO ORDER
- Biscuit Suisse
- Dessert
- Demi-Tasse
EVENTS OF THE EVENING
7:45 Motion Picture outdoors, ” B” Deck Aft.
A Second showing of the picture at 10 in the Main Dining Saloon (Aft.)
8:00 Game: “Here Comes Charlie” Smoking Room, “A” Deck
900 Dancing on Deck. Rudy Valee Orchestra
Due Bermuda Wednesday Morning !
