RMS Scythia Farewell Dinner Menu - 21 July 1955
Front Cover of a Vintage Farewell Dinner Menu from 21 July 1955 on board the RMS Scythia of the Cunard Line featured Contre Filet of Beef, Demi-Glace, Poached Turbot, Hollandaise, and Gateau Au Revoir for dessert.
Menu Items
Thursday, July 21st , 1955
- Melon-ball Cocktail
- Tomato Juice
- Prawn Cocktail
- Smoked Salmon with capers
- Caviar glacé
- Salted Peanuts
- Queen, Riped and Stuffed Olives
- Hors d’Œuvre, Variés
- Turtle Soup with Sherry
- Cream of Tomato
- Poached Turbot, Hollandaise
- Dover Sole, Meuniere
- Raviolis, Italian
- Globe Artichokes, Mousseline
- Sweetbreads, Princesse
- Contre Filet of Beef, Demi-Glace
- Baked York Ham, Madere Sauce
- Roast Turkey, Cranberry Sauce
- Grill: Lamb Cutlets, Vert-Pre
- Corn on the Cob
- Haricots Verts
- Buttered Carrots
- Boiled, Chateau and Garfield Potatoes
COLD BUFFET
- Raised Pie
- Rolled Ox Tongue
- Roast Beef
- Terrine of Duckling
- Salads: Fruit, Parmentier, Waldorf, Tomato
- French and Mayonnaise Dressings
- English Plum Pudding, Brandy Sauce
- Gateau Au Revoir
- Coupe Alaska
- Ices: Vanilla, Strawberry, Neapolitan, Cherry, Hot Blackcurrant Sauce
- Savory: Coupe Windsor
- Dessert
- Coffee
