SS President Arthur Luncheon Menu - 27 October 1923
Front Cover of a Vintage Luncheon Menu from Saturday, 27 October 1923 on board the SS President Arthur of the United States Lines featured Boiled Turbot, Horseradish Butter, Creamed Pork Tenderloin, and Blackberry Pie for dessert.
COMMANDER P. H. KREIBOHM
Menu Items
HORS D’OEUVRES
- Salmon Salad
- Eggs à l’Olga
- Bermuda Onions
- Radishes
SOUP
- Yankee Bean Soup
- Consommé Célestine Cooking Term
FISH
- Boiled Turbot, Horseradish Butter
- Mackerel Dieppoise (Mackerel Dieppe)
EGGS
- Cocotte à la Bedford (Bedford Style Casserole)
- Poached Eggs Dufferin
- Omelette aux Écrevisses (Crayfish Omelette)
- Shirred Eggs à la Condé
MEATS
- Creamed Pork Tenderloin
- Pigs Knuckles, Purée of Yellow Peas Piquante
- Beef à la Mode, Potato Pancake
- Curré de Poulet au Riz (Chicken Curry)
FROM THE GRILL: (15 Minutes)
- Sirloin Steak, Chipped Horseradish
VEGETABLES
- Stuffed Cabbage
- Kidney Beans
- Spaghetti Italienne
POTATOES
- Boiled Potatoes
- Mashed Potatoes
- Paysanne Potatoes
COLD BUFFET
- Roast Beef
- Roast Pork
- Liver Sausage
- Smoked Ham
- Head Cheese
- Smoked Tongue
- Pickled Pigs Feet
SALAD
- Cold Slaw (Cole Slaw)
- Potato Salad
DESSERT
- Blackberry Pie
- Victoria Tartlets
- Compote of Peaches (Peach Compote)
CHEESE
- Young American Cheese
- Swiss Cheese
- Coffee
- Tea
- Cocoa (Hot Cocoa)
