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SS Georgic Luncheon Menu - 14 March 1938

Front Cover, SS Georgic Luncheon Menu - 14 March 1938

Front Cover of a Vintage Luncheon Menu from Monday, 14 March 1938 on board the SS Georgic of the White Star Line featured Epicurean Ham & Dill Pickles, Cassolettes à la Toulouse, and Loganberry Flan for dessert.

Menu Items

HORS D'ŒUVRES

  • Cocktails—Tomato Juice       
  • Lobster
  • Shrimp
  • Clam Juice
  • Olives: Queen, California Ripe, Farcie
  • Salade Veronica
  • Spiced Bismarck Herrings
  • Croûtes Française
  • Vanderbilt Shred
  • Manx Canapes
  • Œufs d'Anchois
  • Tongue Cônes en Aspic
  • Salted Peanuts
  • Tunny fish and Onions 
  • Salted Almonds
  • Pickled Oysters
  • Fennel Vinaigrette
  • Sardines en Huile
    Saucisson: Salami, Truffled Liver, Lyon, Mortadella, Bologna

SOUPS

  • Consommé Dubelloy
  • Potage Nemours
  • Consommé Frappé
  • Clear Beef Essence (cold)

FISH

  • Fried Fresh Haddock, Cornichon
  • Broiled Halibut Steaks, Anchovy Butter
  • Cold—Split Lobster Mayonnaise
  • Sardines en Tomate

EGGS and OMELETTES

  • Eggs à la Richelieu
  • Omelettes: Plain & Espagnole

ENTREES

  • Cassolettes à la Toulouse      
  • Lamb Pot Pie Anglaise
  • Suprême of Calf's Feet, St. Menehold
  • Frankfurter Sausage & Sauerkraut

GRILLS (To Order 10 minutes)

  • Loin Chops & Mushrooms      
  • Grill, Southern Style
  • Entrecote with Fried Onions
  • Boned Turkey Wings, Cinnamon Sauce

JOINT

  • Loin End of Beef, Glazed Vegetables
  • Boiled Chicken and Bacon, Parsley Sauce

 

VEGETABLES

  • Dressed Broccoli         
  • Purée of Green Peas
  • Spaghetti au Gratin
  • Stuffed Green Peppers
  • Yellow Squash au Beurre
  • Potatoes—BakeD Idaho, Boiled, Mashed, German Fried

BUFFET

  • Roast Rib and Sirloin of Beef
  • Leicester and Tomato Brawn
  • Boar's Head
  • Chicken and Truffle Mold
  • Roulade of Veal
  • Quarters of Lamb, Mint Sauce
  • Braised Cumberland, Virginia and Mousse of Ham
  • Galantine of Turkey, Pistache
  • Spiced Pressed Beef
  • Roast Capon
  • Veal and Ham Pie
  • Rolled Ox Tongue
  • Roast Duckling, Apple Sauce

SALADS

  • Lorette, Cole Slaw, Belgian Endive, Romaine, Escarole, Tomato, Beetroot, Chicken & Celery, Avocado Pears, French Dressing
  • Dressings: Remoulade, Fines Herbes, Thousand Island, Lemon

SWEETS

  • Baked Custard Pudding         
  • Loganberry Flan
  • Chilled Fruits     
  • Plain & Celestine Pancakes
  • Assorted Pastries

ICES

  • Peach, Banana, Strawberry

 

CHEESE

  • Gorgonzola, Chilvern, Cottage, Camembert, Young American, Kraft, Roquefort, St. Ivel, Edam, Celery St. Ive, Cheshire,          Stilton, Gruyere, American Cream, Pasteurized Loaf, Port du Salut

DESSERT

  • Apples, Grape Fruit, Tangerines, Papaya, Nectarines, Watermelon, Pineapple, Bananas, Almonds & Raisins, Oranges, Plums

 

Chef’s Suggestion

  • Epicurean Ham & Dill Pickles
  • Consommé Frappé
  • Split Lobster Mayonnaise
  • Omelette Espagnole
  • Chicken and Celery Salad
  • Plain & Celestine Pancakes
  • Ice Cream and Wafers
  • Coffee

Menu Items, SS Georgic Luncheon Menu - 14 March 1938

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The Folks Behind the GG Archives

The GG Archives is the work and passion of two people, Paul Gjenvick, a professional archivist, and Evelyne Gjenvick, a curator. Paul earned a Masters of Archival Studies - a terminal degree from Clayton State University in Georgia, where he studied under renowned archivist Richard Pearce-Moses. Our research into the RMS Laconia and SS Bergensfjord, the ships that brought two members of the Gjønvik family from Norway to the United States in the early 20th century, has helped us design our site for other genealogists. The extent of original materials at the GG Archives can be very beneficial when researching your family's migration from Europe.