SS Republic Captains Farewell Dinner Menu - 3 October 1926
Front Cover of a Vintage Farewell Dinner Menu and Music Program from 3 October 1926 on board the SS Republic of the United States Lines featured Filet of Solo à la Doria, Saddle of Lamb, Brabant, and Profiteroles Glacé au Chocolat for dessert. This beautifully scripted menu also listed chief officers of the ship.
Menu Items
Sunday, October 3rd, 1926
Captain’s Farewell Dinner
Commander A. B. Randall, U.S.N.R.
Chef de Cuisine: H. Stock
Hors d’Œuvres
- Pate de Foie Gras in Aspic
- Honey Dew Melon
- Salted Almonds
- Eggs Colbert
- Pearl Onions
- Gherkins
- Ripe Olives
- Pin Money Pickles
- Anchovies aux Fines Herbes
- Manhattan Salad
Soups
- Potage St. Lawrence
- Crème à la Passini
- Consommé Victoria
- Consommé en Tasse
Fish
- Boiled Turbot, Oyster Sauce
- Filet of Solo à la Doria
Entrées
- Saddle of Lamb, Brabant
- Suprême of Pheasant à la Sierra Morena
- Croûte-au-Fruit
Roasts
- Prime Ribs of Beef au Jus
- Fresh Ham, Sauce Cumberland
- Vermont Turkey, Cranberry Sauce
Vegetables
- Brussels Sprouts
- Haricots Verts
- Asparagus en Branche, Melted Butter
Potatoes
- Boiled, Mashed, Baked, Château
Salads
- Lettuce, Russian Dressing, Cucumber
Dessert
- Profiteroles Glacé au Chocolat
- Compote of Cherries
- Walnut Sundae
- Petits Fours
Cheese
- Cream, Swiss, Crackers
- Fresh Fruit in Season
- Assorted Nuts, Raisins, Dates
- Demi-Tasse (Coffee)
