SS Maasdam Luncheon Menu Card - 29 December 1958

Vintage Luncheon Menu Card from Monday, 29 December 1958, on board the SS Maasdam of the Holland-America Line.

Vintage Luncheon Menu Card from Monday, 29 December 1958, on board the SS Maasdam of the Holland-America Line featured Blanquette of Veal Grand Duc, Roast Sirloin of Beef Gastronome, and Blackberry Meringue Pie for Dessert. GGA Image ID # 1e0a3c96ff


Menu Items

Hors d'Œuvre:

  • Chilled V-8 Vegetable, Clam, and Sauerkraut Juice
  • Tuna Fish Salad
  • Marrinated Herring
  • Smoked American Sturgeon
  • Queen and Ripe Olives
  • Crisp Hearts of Table Celery
  • Radishes
  • Scandinavian Relishes


  • Mutton Broth
  • Consommé Double
  • Potage Mulligatawny
  • Cold Cream Extase in Cup


  • Filet of Flounder Provençale
  • Fried Scallops Remoulade Sauce


  • Fried Eggs with Chutney
  • Eggs in Cocotte Indienne


  • Blanquette of Veal Grand Duc
  • Roast Sirloin of Beef Gastronome

From the Grill (in 15 Minutes):

  • Country Sausages on Toast
  • English Lamb Chop Menthe


  • Buttered Squabs
  • Peas Tyroliennes
  • Corn on the Cob Melted Butter
  • Steamed Carolina Rice
  • Spaghetti Meatballs
  • Potatoes: Brioche, Boiled, Gaufrettes, Mashed Sweet

Cold Buffet:

  • Sliced Poularde
  • Luxembourg Pâté
  • Boiled Calf's Liver
  • Roast Rib of Beef
  • Coburger and Holland Ham
  • Ox Tongue
  • Loin of Veal
  • Ham and Chicken Pie
  • Steak Tartare Garnished  
  • Plock, Liver, Bologna
  • Salami, Pariser
  • Farmer Sausages

Salads and Compotes:

  • Lettuce, Escarole, Tomatoes, Cucumber, Parmentier
  • Dressings: Camerani, Orange, French
  • Compotes: Pinneapple, Peaches, Apricots, Pears
  • Greengages, Yellow Plums
  • Reine Victoria's Damsons
  • Apple Sauce, Figs, Reine Claudes


  • Gouda, Edam, Leiden, Pont l'Eveque, Cream, Brie, Gruyère
  • Roquefort, Camembert, Port Salut, Liederkranz, Petit Suisse
  • Cottage Cheese with Sour Cream
  • Uneeda Biscuits, Dutch Rusks, Crackers


  • Blackberry Meringue Pie
  • Profiterole Chocolate
  • Ice Cream: Pistachio, Napolitaine, Burnt Almond


  • White, Rye, Graham, and French Bread
  • Pumpernickel


  • Assorted Fruits
  • Caribbean Watermelon and Papaya
  • Figs, Dates, Mixed Nuts

Coffee and Tea


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