SS Ile de France Large Format Dinner Menu - 7 October 1949
Front Cover of a Vintage Large Format First Class Dinner Menu from Friday, 7 October 1949 on board the SS Ile de France of the CGT French Line featured Veal Cutlet Poelee Bordelaise, Saumon Trout in Jelly with Chambertin Wine, and Ice Cup Eugenie for dessert. GGA Image ID # 15ab4ea4e5
Menu Items
Hors-d'Œuvre
- Green Olives
- Black Olives
- Celery in Branch
- Charentes Butter
- Tomato Surprise
- Terrine of Chicken
- Niçoise Salad
- Sardines in Oil
- Honey Dew Melon
Soup
- Vegetable Cream
- Royal Consommé
- Onion Soup with Parmesan
Eggs
- Omelet Paysanne
- Eggs Cocotte with Cream
Fish
- Filet of Brill Galliera
- Saumon Trout in Jelly with Chambertin Wine
Special French Dish
- Veal Cutlet Poelee Bordelaise
Vegetables
- Fresh String Beans in Insigny Butter
- Eggplant Monégasque
- Endives Meunière
- Rice Tomato Sauce
- Muslin Potatoes
- Baked Potatoes
- Rissolées Potatoes
- Allumettes Potatoes
Pastes
- Macaroni with Butter
Roast
- Bresse Chicken à la Broche
From the Grill (10 Minutes)
- Broiled Sirloin steak Bercy
Cold Buffet
- York Ham - Bayonne Ham - Virginia Ham
- Cold Young Turkey Cranberry Sauce
- Aiguillettes of Beef à la mode
- Cold Chicken
- Ox Tongue Escarlate
- Roast Beef with Gherkins
- Lamb Mint Sauce
- Veal Mayonnaise
Salad
- Russian Salad
- Field and Beet Root Salad
- Lettuce Salad with Roquefort Cheese
Cheese
- Emmenthal – Pont l'Évêque – Bel Paese - Bondon
Entremets
- Ice Cup Eugenie
- Lemon lce Cream
- Bavaroise Chocolate
- Tapioca Pudding
- Algérienne
- Pear Tart
- Petits Fours "Isle-de-France"
Stewed Fruit
- Stewed Cherries
Fruits
- Basket of Fruits of the Season
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, Friday, 7 October 1949. GGA Image ID # 15ab558326
