RMS Berengaria Luncheon Menu - 21 July 1929

Front Cover of an Elegant Vintage Luncheon Menu from 21 July 1929 on board the RMS Berengaria of the Cunard Line featured an extensive selection including Escalope of Veal-Forestière, Ravioli à Ia Bolognaise, and Gelée au Vin for dessert.

Menu Items

RMS Berengaria Luncheon Menu - 21 July 1929

CARTE DU JOUR - LUNCHEON

TO ORDER
HORS D’ŒUVRE

• Mayfair Clam Juice Cocktails
• Olives—French, Spanish, Ripe and Farcis
• Bismarck Herrings
• Smoked Beef
• Sturgeon
• Antipasto
• Œufs Mayonnaise
• Primeurs à la Grecque
• Alici Picanti
• Antipasto Assorted
• Cèleri a la Moutarde
• Cèpes Marines
• Prosciutto Ham
• Maatjes Herrings
• Tunny Fish Vinaigrette
• Anchovies—Norwegian, Gorgona, in Oil
• Smoked Herrings
• Sausage—Lyon, Liver, Cervelat, Salami
• Luncheon Mortadella

POTAGE.

• Consommé aux Profiteroles
• Minestrone Soup
• Chicken Broth
• Crème Frèneuse
• Cold Consommé en Gelée

EGGS AND OMELETTES

• Scrambled Eggs with Chicken’s Livers
• Shirred Eggs à la Suisse
• Poached Eggs—Florentine
• Ham and Parmesan Omelettes

FISH

• Suprême of Kingfish—Bercy
• Broiled Haddock-Maître d’hôtel
• Halibut Steak-Meunière
• Fried Scallops—Tomato Sauce
• Cold-Mayonnaise of Prawns
• Cold-Salmon, Cucumber, Remoulade

ENTREE

• Escalope of Veal-Forestière
• Calf’s Liver and Bacon
• Sauté of Lamb and New Peas
• Ravioli à Ia Bolognaise
• Cold—Chaud Froid of Quail, Royale
  Cold-Beef à Ia Mode in Jelly

JOINT

• Roast Ribs of Beef—Yorkshire Pudding
• Corned Pork and Baked Boston Beans

GRILL

• Jumbo Squab-Sauce Diablo
• Sheep's Kidneys Brochette
• Mutton Cutlets-Bouchère
• Devilled Beef Bones
• Minute Steak, Bercy

 

READY DISHES
HORS D’ŒUVRE

• Consommé aux Profiteroles
• Minestrone Soup
• Calf’s Liver and Bacon
• Sauté of Lamb and New Peas
• Roast Rib of Beef—Yorkshire Pudding
• Corned Pork and Baked Boston Beans
• Vegetables
• Potatoes
• Cold Buffet       
• Salads
• Sweets   
• Ice Cream
• Cheese
• Fruit       
• Coffee

 

VEGETABLES

• Stuffed Peppers
• Savoy Cabbage
• Haricots Panaches
• Nouilles au Beurre       
• Spaghetti Bolognaise
• Potatoes—Boiled, New, Baked, Sweet, Plain, French Fried, Saratoga, Sauté and Mashed

BUFFET FROID

• Derby Round of Beef
• Melton Mowbray Pie
• Ox Tongue
• London Pressed Beef
• Veal and Ham Pie
• Leicester Brawn
• Prime Roast Beef
• Galantine of Turkey & Poularde, Truffes
• Boar’s Head
• Capon
• Cumberland Ham
• Young Pig
• Pickled Lamb’s Tongues
• Virginia Ham
• Roast Saddle of Mutton

SALAD

• Lettuce, Tomato, Romaine, Cole Slaw, Niçoise, Lorenzo
• Fruit Salad
  Thousand Island, French, Russian and Roquefort Dressing

SWEET

• Tapioca Pudding
• Cherries and Custard
• Water Ice
• Gelée au Vin
• Coupe Jacques
• Apricots and Creamed Rice
• Assorted Pastry
• Compote of Fruit
• Baked Apples
• Ices—Strawberry, Vanilla, Neapolitan

 

CHEESE

• Gorgonzola, Roquefort, Pasteurized
• Philadelphia Cream, Cheshire, St. Ivel, Stilton, Brie
• Cheddar, Edam, Kraft, Gouda, Camembert, Port Salut, Wiltshire
• Dessert
• Coffee

It will facilitate the service, if orders are given in advance to the waiter – and alternatively, there is a small variety of dishes already prepared as shown.