SS Veendam Farewell Dinner Menu - 14 November 1949

Front Cover of a Vintage First Class Farewell Dinner Menu from 14 November 1949 on Board the SS Veendam of the Holland-America Line Featured Filet Mignon Sauté, Beauharnaise, Fillet of English Sole au Vin Blanc, and Petits Fours Gourmandises for Dessert.

Menu Items

Monday, November 14th , 1949
FIRST CLASS

Today’s Suggestion

• Malossol Caviar
• Petite Marmite Henry IV
• Fillet of English Sole au Vin Blanc
• Filet Mignon Sauté, Beauharnaise
• Asparagus Hollandaise sauce
• Noisette Potatoes
• Hearts of Lettuce
• Coupe Peaches Melba
• Petits Fours Gourmandises
• Assorted Fresh Fruit

 

MENU

HORS D’ŒUVRES

• Malossol Caviar
• Frivolité à la Parisienne
• Smoked Salmon
• Ripe and Green Olives
• Chilled Table Celery

SOUP

• Petite Marmite Henry IV
• Cream of Chicken Sévigné

FISH

• Fillet of English Sole au Vin Blanc
  Médaillon of Salmon Grenobloise

RELEVES

• Royal Rib of Beef, Watercress
• Roast Baron of Spring Lamb, Judie

HOT ENTRÉE

• Filet Mignon Sauté, Beauharnais

 

COLD ENTREE

• Chaud-froid of Fowl, Rose Marie

GRIL (15 Min.)

• Mixed Grill à l'Américaine

VEGETABLES ETC.

• Asparagus Hollandaise sauce
• Buttered Sweet Garden Peas
• Cut Green Beans
• Rizotto Piémontaise
• Noodles au Gratin
• Potatoes: Noisette , Mashed, Anna, Boiled

ROAST

• Breda Pullet Roasted on Spit, Saratoga Chip’s
• Roast Barded Pheasant

SALAD

• Hearts of Lettuce, Escarole, Sliced Tomatoes
• French and Chili Dressing

COMPOTE

• Apricots
• Mixed

DESSERT

• Gâteau "Au Revoir"
• Petits Fours
• Gourmandises
  

ICE-CREAM

• Coupe Peaches Melba

• Assorted Fresh Fruit
• Figs

 

COFFEE WILL BE SERVED IN LOUNGE AND SMOKING-ROOM