SS Ile de France Large Format Luncheon Menu - 7 October 1949
Front Cover of a Vintage Large Format Luncheon Menu from Friday, 7 October 1949 on board the SS Ile de France of the CGT French Line featured Filet of Turbot St. Malo, Sauerkraut Strasbourgeoise, and Burnt Almond Duchess for dessert. GGA Image ID # 15ac93e159
Menu Items
Hors-d'Œuvre
- Green Olives
- Black Olives
- Celery in Branch
- Insigny Butter
- Minced Pork
- Belons Oysters
- Filets of Herrings Lucas
- Arles and Lyon Sausage
- Potato Salad
- Celery a la Grecque
- Beet Root Salad
- Stuffed Eggs Mayonnaise
Soup
- Normand Soup
- Poultry Consommé in cup
Eggs
- Shirred Eggs Chasseur
Fish
- Bouillabaise Marseillaise
- Filet of Turbot St. Malo
Entrées
- Sauerkraut Strasbourgeoise
- Minced Young Turkey a la Romaine
Vegetables
- Braised Fresh Chicory with Gravy
- Carrots Printaniere
- Brussels Sprouts Rissoles
- Rice with Curry
- Jacket Potatoes
- Mashed Potatoes
- Baked Potatoes
- A l'Anglaise Potatoes
- Puffed Potatoes
Pastes
- Elbow Macaroni with Cheese
From the Grill (10 Minutes)
- Broiled Steak Maître d'hôtel
- Broiled Lamb Chop Vert-Pre
Cold Buffet
- York Ham - Bayonne Ham - Virginia Ham
- Cold Chicken
- Lamb Mint Sauce
- Ox-Tongue Ecarlate
- Young Turkey Cranberry Sauce
- Aiguillette of Beef a la Mode
- Veal Mayonnaise
- Roast beef with Gherkins
Salad
- Aurora Salad
- Chicory Salad
- Romaine Salad
Cheese
- Edam Cheese – Camembert – Brie – Gournay
Entremets
- Burnt Almond Duchess
- Madeleines of Commercy
- Biscuits Cuiller
- Vanilla Ice Cream
- Neopolitan lce Cream
- Florentine Cream
- West Indian Pudding
- Baked Apple
Stewed Fruit
- Stewed Prunes
Fruits
- Basket of Fruits of the season
Wines
- Bourgogne Blanc Supérieur
- Bordeaux Rouge Supérieur
- Bordeaux Blanc Supérieur
Infusions
- French Coffee - American Coffee - Sanka Coffee
- China Tea - Ceylon Tea - Orange Pekoe
- Camomille – Mint - Linden Tea - Vervain
Menu Items, Large Format Luncheon Menu, First on the SS Ile de France of the CGT French Line, Friday, 7 October 1949. GGA Image ID # 15acd56e0f
