SS Ile de France Large Format Dinner Menu - 6 October 1949
Front Cover of a Vintage Large Format First Class Dinner Menu from Thursday, 6 October 1949 on board the SS Ile de France of the CGT French Line featured Brain Meunière with Caper, Broiled Mutton Chop Water Cress, and Meringues Chantilly for dessert. GGA Image ID # 15ab2f36dc
Menu Items
Hors-d'Œuvre
- Green Olives
- Black Olives
- Celery in Branch
- Isigny Butter
- Cauliflowers a la Grecque
- Salami of Milan
- Mayonnaise of Lobster
- Celery Remoulade
- Paris Knuckles of Ham
- Oysters Belons
- Doria Salad
- Niçoise Salad
Soup
- Cultivateur Soup
- Vermicelli Consommé
Eggs
- Poached Eggs Bohémienne
Fish
- Bakes Saint Jacques Shellfish
- Fried Slice of Julienne with Lemon
Entrées
- Lamb Girondine
- Brain Meunière with Capers
Vegetables
- Broccoli in Brown Butter
- Tomatoes a la Polonaise
- Fresh Spinach with Crusts
- Rice with Curry
- Jacket Potatoes
- Muslin Potatoes
- Baked Potatoes
- A l'Anglaise Potatoes
- Mignonette Potatoes
Pastes
- Spaghetti with Cheese
From the Grill (10 Minutes)
- Broiled Chateaubriand Choron
- Broiled Mutton Chop Water Cress
Cold Buffet
- York Ham - Parme Ham - Virginia Ham
- Smoked Ox-Tongue
- Cold Chicken
- Roast beef with Picalilli
- Young Turkey Cranberry Sauce
- Aiguillette of Beef a la Mode
- Rack of Pork
- Veal Mayonnaise
Salad
- Caprice Salad
- Mimosa Salad
- Romaine Salad
Cheese
- Emmenthal – Pont l'Evêque – Brie - Roquefort
Entremets
- Meringues Chantilly
- Rolls with Jam
- Sables Lexoviens
- Vanilla Ice Cream
- Chocolate Ice Cream
- Beau Rivage Cream
- Brazilian Pudding
- Baked Apples
Stewed Fruit
- Stewed Pineapple
Fruits
- Basket of Fruits
- Wines
Bourgogne Blanc Supérieur - Bordeaux Rouge Supérieur
- Bordeaux Blanc Supérieur
Infusions
- French Coffee - American Coffee - Sanka Coffee
- China Tea - Ceylon Tea - Orange Pekoe
- Camomille – Mint - Linden Tea - Vervain
Menu Selections, Large Format Dinner Menu, First Class on the SS Ile de France of the CGT French Line, Thursday, 6 October 1949. GGA Image ID # 15ab2f9d3a
