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

• Tea
• Coffee

 

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