SS Georgic Luncheon Menu - 16 March 1938

Front Cover of a Vintage Luncheon Menu from Wednesday, 16 March 1938 on board the SS Georgic of the White Star Line featured Smoked Sturgeon, Roast Rib of Beef, Shredded Horseradish, and Lemon Cheese Cakes for dessert.

Menu Items

HORS D'ŒUVRES

• Cocktails—Tomato Juice
• Lobster
• Shrimp
• Clam Juice
• Olives: Queen, California Ripe, Farcie
• Salade Opera
• Rolled Anchovies
• Dresden Relish
• Marrow Marinée
• Saumon Fumé en Huile
• Tartufate 
• Smoked Eel
• Swedish Eggs
• Pickled Oysters
• Rollmops
• Westphalia Ham
• Beef and Potato Salad
• Saucisson: Salami, Truffled Liver, Lyon, Mortadella, Bologna

SOUPS

• Consommé Dubelloy
• Potage Windsor
• Cold Consommé
• Clear Chicken Essence (cold)

FISH

• Fried Cod Steaks, Venetienne
• Trinidad Fresh Fish, Anchois
• Cold—Dressed Crab Salad    
• Bismarck Herrings

EGGS and OMELETTES

• Eggs au Plat
• Omelettes: Plain & Chiffonade

ENTREES

• Chili con Carne Mexicaine     
• Carbonade of Lamb, Primeurs
• Compôte of Game, Finnoise
• Fresh Prawns en Aspic

GRILLS (To Order 10 minutes)

• Loin Mutton Chops
• Devilled Beef Bones
• Philadelphia Squab, Pommes Pailles
• Country Sausage, Hashed Browned Potatoes

JOINT

• Braised Gammon of  Bacon, Purée of Parsnips
• Roast Rib of Beef, Shredded Horseradish

VEGETABLES

• Brussel Sprouts 
• Stingless Beans
• Noodles à I'Amalfi
• Purée of Green Peas   
• Christophines au Beurre
• Potatoes—Baked Idaho, Boiled, Sweet, French 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
• Rolled Ox Tongue
• Roast Duckling, Apple Sauce
• Roast Capon     
• Veal & Ham Pie

SALADS

• Marianne, Belgian Endive, Lettuce, Romaine, Beetroot, Tomato, Cole Slaw, Escarole, Chicory, Avocado Pears, French Dressing
• Dressings: French, Chantilly, Russe, Mayonnaise

SWEETS

• Creamed Tapioca Pudding
• Apple Pie
• Compote of Red Plums
• Lemon Cheese Cakes
• Assorted Pastries

ICES

• Neapolitan
• Peach
• Raspberry

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, Pineapple, Bananas, Tangerines, Papaya, Almonds & Raisins, Nectarines, Trinidad King Oranges, Mangoes, Sappodillas, Watermelon, Plums

• Tea
• Coffee

 

Chefs Suggestion

• Smoked Sturgeon
• Sour Gherkins
• Cold Consommé
• Dressed Crab Salad
• Omelette Chiffonade, Centre filled with Braised Lettuce
• Carbonnade of Lamb, Primeurs, Stewed in Brown and Tomato Sauce
• Apple Pie
• Ice Cream and Wafers
• Coffee