RMS Franconia Luncheon Menu - 23 August 1938
Front Cover of a Vintage Luncheon Menu from Tuesday, 23 August 1938 on board the RMS Franconia of the Cunard Line featured Braised Ox Tail, Bourguignonne, Poached Hake, Crème au Gratin, and Vermicelli Pudding for dessert.
Menu Items
- Tomato Juice Cocktails
- Seville Olives
- Tomato Sardines
- Norwegian Brislings
- Sweet and Sour Gherkins
- Mortadella Sausage
- Eggs, Tartare
- Herrings in White Wine
- Consommé Printanière
- Potage Bretonne
- Poached Hake, Crème au Gratin
- Fillet of Whiting, Orly
- (Cold) Herrings, Portugaise
- Omelettes—Plain and Paysanne, (to order)
- Spaghetti—Bolognaise
- Braised Ox Tail, Bourguignonne
- Roast Stuffed
- Shoulder of Veal au Jus
- Broad Beans
- Mashed Turnips
- Braised Portugal Onions
- Baked, Mashed and French-Fried Potatoes
From the Grill
- Sirloin Steak, Rockaway
- Split Sausage on Toast
COLD BUFFET
- Roast Sirloin of Beef
- Boiled Ham
- Bologna Sausage
- Galantine of Chicken
- Roast Quarters of Lamb
- Ox Tongue
- Corned Brisket of Beef
Salads
- Lettuce, Tomato, Beetroot, Jardinière
- Mayonnaise and French Dressings
- Vermicelli Pudding
- Rhubarb Pie
- Ice Cream and Wafers
CHEESE
- Gorgonzola, Roquefort, Chilvern, Cottage, Cheshire, Gruyere, American, Kralt
- Biscuits
- Coffee
Passengers on Special Diet are especially invited to make known their requirements to the Head Walter.
