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