SS Europa Luncheon Menu - 18 June 1930
Front Cover of a Vintage Second Class Luncheon Menu from Wednesday, 18 June 1930 on board the SS Europa of the North German Lloyd featured Larded Calf’s Liver, Lyonnaise Potatoes, Emma Salad, Braised Jarrets of Lamb Bourgeoise, and Rhubarb Tart for dessert.
Menu Items
Hors d’Oeuvre
- Italian Salad
- Mixed Pickles
- Radishes
- Fillet of Smoked Whiting
- Eggs Berlin Style
- Canapé Tatare
- Scallions
Soups
- Old German Noodle Soup
- Consommé en Tasse
- Potato Soup Bonne Femme
Eggs
- Omelet Sigurd
- Poached Eggs Bergère
Fish
- Flounder Meunière, Potato Salad with Mayonnaise
Special Dish To-Day
- Boiled Brisket Beef, Horse-Radish Sauce
- Savoy Cabbage, Bouillon Potatoes
Entrées
- Larded Calf’s Liver, Lyonnaise Potatoes, Emma Salad
- Braised Jarrets of Lamb Bourgeoise
- Risotto Pièmontaise
From the Grill (10-15 Minutes)
- Pork Chop, Apple Sauce
Cold Dishes
- English Prime Rib of Beef Westmoreland
- Roast Chicken, Fruit Salad
- Homemade Brawn Vinaigrette
- Tongue Sausage
- Mortadella
Salads
- Emma, Beetroot, Martini, Cress
Vegetables
- Savoy Cabbage
Fresh Lima-beans - New Carrots
- Steamed Rice
Potatoes
- Baked, Sweet, Baked Idaho, Mashed, Lyonnaise Boiled
Sweet Dishes
- Rhubarb Tart
- Crème Diplomate, Raspberry Sauce
Cheese
- Romatour, Edam, Pot-Cheese with Cumin, Pumpernickel
- Coffee, Sanka Coffee, Tea
Suggestion:
- Italian Salad
- Old German Noodle Soup
- Flounder Meuniere
- Potato Salas with Mayonnaise
- Boiled Brisket Beef
- Horseradish Sauce
- Savoy Cabbage
- Bouillon Potatoes
- Rhubarb Tart
- Edam, Cheese, Pumpernickel
Coffee will also be served in the Smoking Room
