RMS Franconia Dinner Menu - 8 June 1955
Front Cover of a Vintage Dinner Menu from Wednesday, 8 June 1955 on board the RMS Franconia of the Cunard Line featured Roast Ribs and Sirloin of Beef, Hominy Fritters, Horseradish Cream, Poached Fresh Gaspe Salmon, Cucumber, Parsley Sauce, and Printanière Pudding for dessert.
Menu Items
- Tomato Juice
- Chilled Honeydew Melon
HORS D’ŒUVRES
- Anchovy Fillets
- Bordeaux Sardines
- Brislings
- Herrings in Tomato
- Salade Villa
- Sweet Gherkins
- Eggs Aurore
- Salade à la Grecque
- Salted Peanuts
- Queen, Ripe and Stuffed Olives
SOUPS
- Petite Marmite
- Cream of Mushrooms
FISH
- Fillet of Flounder. Meunière
- Poached Fresh Gaspe Salmon, Cucumber, Parsley Sauce
FARINACEOUS
- Noodles Caponi
VEGETARIAN
- Welsh Rarebit
ENTREE
- Tete de Veau. Vinaigrette
- Vol-au-Vent, Regence
JOINT
- Roast Ribs and Sirloin of Beef, Hominy Fritters, Horseradish Cream
RELEVE
- Roast Young Tom Turkey, Cranberry Sauce
GRILL [to order 10 minutes]
- Loin Chops, Alsacienne
VEGETABLES
- Cauliflower, Maître d’hôtel
- Carrots Vichy
- Fried Egg Plant
POTATOES
- Boiled, Roast and Duchesse
COLD BUFFET
- Roast Lamb
- Homemade Brawn
- Roast Duckling
- Roast Veal
SALADS
- Lettuce
- Tomato
- Caprice
- Niçoise
- Beetroot
- Fresh Fruit
DRESSINGS
- French
- Mayonnaise
- Roquefort
SWEETS
- Printanière Pudding
- Coupe Singapore
ICE CREAM
- Vanilla
- Cherry
- Coffee Neapolitan
- Hot Chantilly Sauce
SAVORY
- Croûte Derby
- Dessert
- Coffee Hot or Iced
SUGGESTED MENU
- Hors d’Oeuvre Varies
- Petite Marmitte
- Poached Fresh Gaspe Salmon. Cucumber, Parsley Sauce
- Sirloin of Beef a l’Anglaise
- Carrot Vichy
- Potatoes Duchesse
- Printanière Pudding
- Dessert
- Coffee
