A Culinary Farewell at Sea: Exploring the 1931 SS George Washington Farewell Dinner Menu

Front Cover of a Stately Farewell Dinner Menu and Musical Program, complete with a photograph of the dinner guests for this Tuesday, 7 July 1931 meal on board the SS George Washington of the United States Lines on the Voyage No. 25 - Eastbound. GGA Image ID # 1556636d6e

Executive Staff (Senior Officers) and Musical Program. SS George Washington Dinner Menu, 7 July 1931. GGA Image ID # 21ff4dc083

Senior Officers and Staff

1. Captain: Geo. Fried, U.S.N.R.
2. Chief Officer: E. A. Richmond
3. Chief Engineer: John B. Morris
4. Chief Surgeon: Dr. E. H. Linnehan
5. Purser: A. Koppenjan
6. Chief Steward: Ch. H. Heidorn

Musical Program

• March "The STARS and STRIPES FOREVER" Sousa
• Overture "LIGHT CAVALRY" Supne
• Selection "The SUNNY SOUTH" Lampe
  Plantation Songs of the South
• Medley "OLD TIMERS" Lake
• Selection from "SHOW BOAT" Kern
• March "AMERICAN LEGION" Barry
• "Long, Long Trail"
• "Auld Lang Syne"

RUDOLF HULTEN, Musical Director.

Your last night aboard ship . . . soon the cry will ring out ... "We dock soon, Sir!" It is the sincere hope of the United States Lines that your crossing has been delightful . . . that every expectation, as you gaily strode the gangplank, has been fulfilled. How much it would mean in the furtherance of our service could your innermost thoughts be plumbed ... could we share intimately your likes and dislikes . . . as you sum up your voyage! Radiant indeed would be a tapestry of service woven solely from the fabric of your likes . . . embellished by the highlights of pleasant surroundings, associations, new friends, new faces, new experiences . . . things we trust that have made your crossing a memorable one. Unless there is a an of regret in your leave-taking . . . as tomorrow's clocking hour looms . . . we shall have fallen short of our ideal . . . the perfect interlude at sea!

Group of Dinner Guests at Farewell Dinner Table on Board the SS George Washington of the United States Lines, 7 July 1931. GGA Image ID # 1e8808345c

Farewell Dinner Menu Selections. SS George Washington Dinner Menu, 7 July 1931. GGA Image ID # 21ff70cd0a

• Sewjruga Malossol Caviar
• Iced Table Celery
• Queen Olives
• Pin Moneys
• Canape Columbia
• Mixed Pickles
• Bordeaux Sardines
• Pickled Anchovies
• Salade a l'Italienne
• Roquefort Puff

Hot :

• Seasoned Almonds
• Rissolées à la Reine
• Philadelphia Pepper Pot
• Velouté Du Barry, Profiteroles
• Consommé Czarine

Cold :

• Fruit Soup
• Beef Broth

• Poached Boned Whitefish, Normande
• Broiled Turbot Steak, Astrachan Butter - Fried Tomato
• Cold : Garneeles (shrimp) in Dish Gravy Jelly

-:--:- -:--:-

Recommended by the Chef :

• Broiled Breast of Chicken "Oyster Bay"
• Golden Western Sweet Potatoes - New Corn Sauté off the Cob
• Râgout of Shrimp, Newburg

-:--:- -:--:-

• Glazed Sweetbread "Delmonico"
• Grenadin of Reindeer, Juniperberry Gravy, Sauerkraut w. Grapes
  Mousseline Potatoes
• Cold : Westphalia Ham Smoked Ox-Tongue, Ecarlate
• Saddle of Mutton, Currant Jam Strasbourg Pâté de Foie Gras
• Legume : New Mammoth Asparagus, Mousseline Sauce
• Refreshment : Lemon Sherbet, Nabiscos
• Roast Prime Ribs of Beef
• Roast Loin of Veal, Kidney Part, Cream Sauce
• New Corn Sauté off the Cob Cauliflower, Zwieback Butter
• New String Beans New Carrots and New Green Peas
• Boiled, Baked, Mousseline or Golden Western Sweet Potatoes
• Roman Salad, French or Russian Dressing
• Sliced Tomatoes, Pieukerke
• Bisquit Tortoni Ice Cream - French Macaroons Pousse Café
• English Plum Pudding, Hard and Brandy Sauce
• Walnut Cream Tart
• Compote : Preserved Apricots Cantaloupe with Raisins
• Brie, Swiss, Gorgonzola, Edam and Port Salut Cheese
• Mixed Nuts
• Layer Raisins
• After Dinner Peppermint
• Preserved Figs
• Dromedary Dates
• Fresh Fruit Basket
• Demi-tasse (Coffee)

F. M. S. SEYFERT, Chef de Cuisine.

Menu is approximately 6x9"; photo is 5x7" matte finish

Back Cover, Farewell Dinner Menu. SS George Washington Dinner Menu, 7 July 1931. GGA Image ID # 21ff9383a2

Tassel Binding of Farewell Dinner Menu. SS George Washington Dinner Menu, 7 July 1931. GGA Image ID # 21ffad0070

Recap and Summary of the SS George Washington Farewell Dinner Menu – July 7, 1931

Introduction: A Farewell Feast on the High Seas

The farewell dinner aboard the SS George Washington on July 7, 1931, was more than just a meal; it was a carefully curated culinary experience that reflected the opulence and sophistication of transatlantic ocean travel during the interwar period. With a diverse menu featuring both classic American and exotic European dishes, passengers were treated to a memorable evening that likely became a highlight of their journey.

The dinner was accompanied by a musical program, fostering an atmosphere of camaraderie and celebration as passengers approached their destination. Led by Captain George Fried, the voyage offered guests a final taste of luxury before disembarking, leaving them with delicious memories to share upon their return home.

Featured Entrées: A Waiter's Perspective

1. Broiled Breast of Chicken "Oyster Bay"

The chef's recommended dish, this entrée paid homage to Oyster Bay, New York—associated with President Theodore Roosevelt. The chicken breast was likely broiled to juicy perfection and served with a savory sauce, potentially incorporating oysters or a tangy seasoning to evoke the coastal flavors of the region. For travelers seeking familiar yet refined American fare, this dish would have been an excellent choice.

2. Grenadin of Reindeer with Juniperberry Gravy and Sauerkraut with Grapes

This dish stood out as an exotic and adventurous option, likely unfamiliar to many American passengers. Grenadin, typically a small, tender cut of meat, was here presented with reindeer, a specialty associated with Northern European cuisine. The juniperberry gravy provided a tart, aromatic contrast, while the sauerkraut with grapes added a sweet-and-sour element that would have intrigued diners seeking something beyond the ordinary.

Special Items of Note

1. Rissolées à la ReineThese were likely small, crisp pastries filled with a creamy chicken mixture—a rich and delicate appetizer designed to awaken the palate.

2. Glazed Sweetbread "Delmonico" Sweetbreads, made from the thymus gland or pancreas of young calves, were popular in fine dining but may have puzzled passengers unfamiliar with organ meats. The "Delmonico" style suggests a luxurious preparation, possibly glazed with a demi-glace sauce.

3. Fruit Soup (Cold) Cold fruit soups were a novelty to many Americans, typically made from berries, sugar, and wine. This dish likely served as a refreshing interlude between courses.

Dishes That May Have Puzzled Passengers

• "Sewjruga Malossol Caviar": Caviar was a luxury, but the "Malossol" designation (meaning "lightly salted" in Russian) might have required explanation. Sewjruga referred to the caviar's sturgeon origin, a delicacy unfamiliar to many Americans.
• "Consommé Czarine": This clear soup was likely seasoned with paprika and sherry, giving it a rich, warming quality reminiscent of Eastern European cuisine.
• "Ecarlate": Used here to describe the smoked ox-tongue, "écarlate" means "scarlet" in French, referring to the cured meat's vibrant color.
• "Velouté Du Barry, Profiteroles": A velvety cauliflower soup served with small pastry puffs—profiteroles—that may have surprised passengers who knew profiteroles only as a dessert.
  

Sweet Endings and Culinary Delights

Desserts offered a balance of the familiar and the sophisticated.

• Bisquit Tortoni Ice Cream: A frozen dessert flavored with almond and amaretto, likely unfamiliar to many American palates.
• English Plum Pudding: A classic nod to British culinary heritage, served with both hard and brandy sauces.
• Compote of Preserved Apricots with Cantaloupe and Raisins: An intriguing fruit combination that blended sweetness with the natural tartness of apricots.

The meal concluded with an assortment of nuts, figs, dates, raisins, and the ubiquitous "demi-tasse" of strong black coffee, ensuring passengers were satisfied and alert for the next day's arrival.

Conclusion: A Culinary Voyage Across Continents

The SS George Washington's Farewell Dinner Menu showcased the cosmopolitan tastes of the 1930s transatlantic traveler. From quintessentially American dishes like the Broiled Breast of Chicken "Oyster Bay" to exotic European offerings such as Grenadin of Reindeer, the meal bridged culinary traditions from both sides of the Atlantic.

For teachers, historians, and genealogists, this menu offers a flavorful snapshot of the period's social customs and gastronomic trends. It reflects a world that, despite the challenges of the Great Depression, still found time to celebrate life's pleasures—especially at sea.

"Bon Appétit!"