SS Bremen Luncheon Menu 18 August 1930

Front Cover of an Extensive à la Carte Menu from Monday, 18 August 1930 for the North German Lloyd / Norddeutscher Lloyd Steamship SS Bremen Features Hors d'Œuvress, Cold Dishes, Soups, Eggs, Fish, Entrées, Salads, Vegetables, Potatoes, Sweets and Ice Cream. The Specials of the day were Veal Cutlet Mazarin and Chicken Pot-Pie Américane.

Menu Items

Hors d'Œuvres:

• Melon Cocktail with Curacao
• Eclairs Duchesse
• Chicken Salad with Celery
• Tomato Ravigote
• Neuenahr Smoked Beef
• Georgette Salad
• Eggs Ecarlate
• Kiel Buecking
• Tunny in Oil
• Royans Bordelaise
• Mackerel in Tomato Sauce
• Antipasto soprana
• Herb Sardines
• Fillets of Smoked Herring
• Herring Suédoise
• Paupiettes of Anchovies
• Smoked Sardines in Oil
• Bismarck Herring
• Anchovies Norvegienne
• Mackerel in Oil

Cold Dishes:

• Eel in Wine Jelly
• Sirloin of Beef Macédoine
• Noix of Veal - Gracia Salad
• Brisolette with Piccalilly
• Duckling, Apple Sauce
• Styrian Capon - Julienne of Pineapple
• Smoked Westphalian Ham
• Boiled Prague Ham
• Choice of Sausage

Soups:

• Cream Soup Mogador
• Consommé Printaniere
• Okra Soup Creole
• French Onion Soup

Eggs:

• Omelet Salvator
• Poached Eggs Halevy

Fish:

• Broiled English Codfish, Herb Butter
• Fillet of Haff Zander St. Valery

Entrées:

• Crépinettes St. Hubert
• Braised Tenderloin of Beef „London House"
• Blanquette of Lamb Tongue with Truffled Rice
• Marrow Bones en Serviette - Brown Bread Toast

From the Grill (about 15 Minutes):

• Chicken on Toast
• Rumpsteak, Shallot Butter
• Home-made Sausage, Robert Sauce

Salads:

• Lettuce, Potato, Field, Tomato
• Dressings: Thousand Islands, French, Plaza, Chive

Vegetables:

• Buttered Green Corn
• New Carrots Vichy
• Stuffed Zucchettini
• Red Cabbage with Chestnuts
• Creamed Flageolet Beans
• New Green Peas
• Tomato Marseillaise
• Steamed Rice

Potatoes:

• Baked Idaho, Fried sweet, Vauban, French fried, Boiled new, Béchamel, Strasbourg

Sweets and Compote:

• St. Honoré Cake
• Crepe Georgette
• Rice Trauttmansdorff
• Bananas Orientale
• Preserved Pears
• Mixed Compote
• Compote of Fresh Fruit

Ice-Cream:

• French Vanilla Ice-Cream,
• Wafers
• Hazelnut Ice-Cream,
• Friandises

Cheese:

• Gournay, Swiss, Edam, Demi Gervais, Cheddar, Romatour, Pot Cheese with Cumin

Fruit in Season

Demi-tasse

Sanka Demi-tasse

Tea

Special Dishes To-day:

Mille-fanti

Veal Cutlet Mazarin

Pot-pie of Chicken Américaine

If desired special Dishes for Diet may be ordered

S. S. "Bremen", Monday, August 18th 1930