SS Veendam Dinner Menu - 23 July 1948
Front Cover of a Graphically Beautiful Vintage First Class Dinner Menu from Friday, 23 July 1948 on Board the SS Veendam of the Holland-America Line Featured Braised Escalops of Sweetbread, Toulousaine, Glazed Ballotine of Veal, Princesse, and Galettes Viennoise for Dessert.
Today's Suggestion
- Assorted Hors d'Œuvress, Moscovite
- Consommé Alexandra
- Boiled North Sea Turbot, Drawn Butter
- Cauliflower, Cream sauce
- Roast Long Island Duckling, Bigarade
- Bartlett Pears Compote
- Coupe Dame Blanche
- Assorted Fresh Fruit
FIRST CLASS
Menu Items
Hors d'Œuvres
- Assorted Hors d'Œuvress, Moscovite
- Ripe and Green Spanish Olives
- Iced Table Celery
SOUP
- Consommé Alexandra
- Cream of Tomatoes Chabrillan
Fish
- Boiled North Sea Turbot Steak, Drawn Butter
- Kennebeck Salmon Duglèré
RELEVÉ
- Prime Rib of Beef au Jus
- Kernel of Pork Boulangere
HOT ENTREE
- Braised Escalops of Sweetbread, Toulousaine
COLD ENTREE
- Glazed Ballotine of Veal, Princesse
Grill (15 Min.)
- Lamb Chops or Cutlets
VEGETABLES ETC.
- Creamed Spinach
- Cauliflower, Cream sauce
- Buttered Stringbeans
- Steamed Patna Rice
- Macaroni Milanaise
- Potatoes : Baked IBoulangèresole - Mashed - Boiled
ROAST
- Roast Long Island Duckling, Bigarade
SALAD
- Hearts of Lettuce
- Sliced Tomatoes
- Waldorff
- French and Russian Dressing
COMPOTE
- Bartlett Pears — Mixed
DESSERT
- Melbourne Cake
- Galettes Viennoise
- Friandises
ICE-CREAM
- Coupe Dame Blanche
- Vanilla
Assorted fresh Fruit
Mixed Nuts — Dates — Figs — Prunes - Raisins
COFFEE WILL BE SERVED IN LOUNGE and SMOKING-ROOM
Wishes with regard to special dishes will be satisfied as far as circumstances permit. Passengers are requested to apply to the Chief-Steward in this respect.
Gjenvick-Gjønvik Archives Reference Number 2510.0640.1504 2012-03-05
