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SS Georgic Luncheon Menu - 18 March 1938

Front Cover, SS Georgic Luncheon Menu - 18 March 1938

Front Cover of a Vintage Luncheon Menu from Friday, 18 March 1938 on board the SS Georgic of the White Star Line featured Fried Deep Sea Scallops, Sauce Remoulade, Fillets of Mutton, a la Parisienne, and Apricot Pie for dessert.

Menu Items


  • Cocktails—Tomato Juice
  • Lobster
  • Crab Meat
  • Sauerkraut Juice
  • Olives: Queen, California Ripe, Farcie
  • Salade Italienne
  • Patum Peperium sur Croute
  • Eggs Tartare
  • Canapes Gordon
  • Salted Peanuts
  • Norwegian Lax
  • Canapes Darville
  • Herring Roe au Pimento
  • Thon en Tomate
  • Salted Almonds
  • Westphalia Ham
  • Saucisson: Salami, Truffled Liver, Lyon, Mortadella, Bologna


  • Consommé Royale
  • Fish Chowder Baltimore
  • Cold Consommé en Tasse
  • Chicken Essence  in Cup (cold)


  • Fried Deep Sea Scallops, Sauce Remoulade
  • Broiled Bluefish, Beurre Noisette
  • Cold—La Guaira Crayfish, Mayonnaise      
  • Bismarck Herrings


  • Eggs a la St. Denis
  • Omelettes: Plain & Prelat


  • Welsh and Golden Buck Rarebits
  • Fillets of Mutton, a la Parisienne
  • Creamed Turkey & Mushrooms
  • Terrine of Pheasant en Aspic

GRILLS (To Order 10 minutes)

  • Jumbo Squash with Irish Bacon
  • Sirloin Steak, Rathskeller
  • Ham Slice, Plain and Devilled
  • Chicken Liver en Brochette


  • Flat Rib of Beef, Flamande
  • Corned Pork & Boston Baked Beans


  • French Beans
  • Puree de Broccoli
  • Spaghetti Lombardo
  • Leeks Polonaise
  • Mashed Turnips
  • Noodles à I'Amalfi
  • Potatoes—Baked Idaho, Boiled, Sweet, Hash Browned


  • 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 Capon, Pistache 
  • Spiced Pressed Beef
  • Rolled Ox Tongue
  • Roast Duckling, Apple Sauce
  • Roast Turkey    
  • Veal & Ham Pie


  • Lackme, Potato, Belgian Endive, Lettuce, Beetroot, Tomato, Cole Slaw, Escarole, Chicory, Avocado Pears, French Dressing
  • Dressings: Remoulade, Fines Herbes, Thousand Islands, Lemon


  • Creamed Rice Pudding
  • Apricot Pie
  • Sliced Peaches
  • Raspberry Roll
  • Assorted Pastries


  • Mixed
  • Pistache
  • Pineapple


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


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


Chefs Suggestion

  • Tomato Juice Cocktail
  • Cold Consomme en Tasse
  • Crayfish Mayonnaise
  • Omelette Prelat, Center filled with crayfish, shrimps, mushrooms, Normande sauce
  • Creamed Turkey with Mushrooms
  • Apricot Pie
  • Ice Cream and Wafers
  • Coffee

Menu Items, SS Georgic Luncheon Menu - 18 March 1938


Back Cover, SS Georgic Luncheon Menu - 18 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.