RMS Franconia Dinner Menu Card - 11 June 1955

Front Side of a Vintage Dinner Menu Card from Saturday, 11 June 1955 on board the RMS Franconia of the Cunard Line featured Roast Leg, Loin and Shoulder of Lamb. Mint Sauce and Jelly, Roast Young Tom Turkey, Cranberry Sauce, and Meringue Glace Chantilly for dessert. GGA Image ID # 1556e4ffb1

Menu Items

• Cherrystone Clams on the Half Shell
• Tomato Juice
• Chilled Cantaloupe

HORS D’ŒUVRES

• Bordeaux Sardines
• Potted Shrimp
• Choux Rouge
• Cod Roes
• Brislings
• Tunny fish a l'Huile
• Salade Bagration
• Legumes à la Grecque
• Salted Peanuts
• Queen, Ripe and Stuffed Olives

SOUPS

• Consommé Célestine
• Cream Chartreuse

 

FISH

• Poached Fillets of Flounder, Cardinal Sauce
• Fillets of Halibut, Meunière

FARINACEOUS

• Spaghetti and Gruyère à la Crème

VEGETARIAN

• Braised Iceberg Lettuce, Borderlaise

ENTREE

• Ox Tongue and Spinach
• Creamed Chicken and Mushrooms

JOINT

• Roast Leg, Loin and Shoulder of Lamb. Mint Sauce and Jelly

RELEVE

• Roast Young Tom Turkey, Cranberry Sauce

GRILL [to order 10 minutes]

• Jumbo Squab and Straw Potatoes

VEGETABLES

• Fried Egg Plant
• Green Peas, Anglaise       
• Buttered Diced Beetroot

 

 

POTATOES

• Boiled. Roast and Galette

COLD BUFFET

• Roast Sirloin of Beef
• Roast Veal
• Ox Tongue
• Homemade Brawn

SALADS

• Lettuce
• Cole Slaw    
• Mignonette   
• Fresh Fruit

 

DRESSINGS

• French
• Mayonnaise

SWEETS

• Cabinet Pudding
• Meringue Glace Chantilly

ICE CREAM

• Vanilla
• Chocolate
• Coffee
• Lemon
• Hot Apricot Sauce

 

SAVORY

• Herring Roes on Toast

• Dessert
• Coffee Hot or Iced

SUGGESTED MENU

• Tomato Juice
• Consommé Celestine
• Poached Fillets of Flounder. Cardinal Sauce
• Roast Young Tom Turkey, Cranberry Sauce
• Green Peas. Anglaise
• Potatoes Galette
• Cabinet Pudding
• Dessert
• Coffee