SS Georgic Farewell Dinner Menu - 18 August 1938

Front Cover of a Vintage Auld Lang Syne Farewell Dinner Menu from 18 August 1938 on board the SS Georgic of the White Star Line featured Deep Sea Scallops, Sauce Rector, Croquettes à la Reine, and Coupe Danicheff for dessert.

Menu Items

Au Revoir Dinner
Thursday, August 18th , 1938
Chef’s Suggestion

• Hors d'Œuvre variés
• Clear Green Turtle
• Poached Salmon, Sauce Mousseline
• Long Island Duckling, Apple Sauce
• String Beans
• Browned Potatoes
• Salade Combination
• Coupe Danicheff
• Dessert
• Coffee

 

Menu

HORS D'ŒUVRES

• Pineapple Crush
• Cherrystone Clams
• Grape Fruit
• Smoked & Bordeaux Sardines
• Croute de Foie-gras
• Beluga Caviar   
• Salted & Spiced Anchovies
• Tartufate 
• Marrow Marinée
• Salted Peanuts
• Smoked Eel
• Vanderbilt Shred
• Olives: Queen, California and Stuffed
• Saucisson: Salami, Mortadella, Lyon

SOUPS

• Clear Green Turtle      
• Potage Dubarry
• Cold Consommé Jelly
• Cold Essence of Chicken

FISH

• Poached Salmon, Sauce Mousseline
• Deep Sea Scallops, Sauce Rector

ENTREES

• Escalope of Lamb, Green Peas
• Croquettes à la Reine
• Calf's Sweetbreads, Toulousaine

GRILLS (to order - 15 minutes)

• Half Milk-fed Chicken and Bacon
• Filet Mignon, Béarnaise

JOINTS

• Roast Ribs and Sirloin of Beef, Horseradish Cream
• Baked Virginia Ham, Sauce Chablis

WATER ICE

• Peach

ROAST

• Long Island Duckling, Apple Sauce
• American Quail sur Croute, Garni

VEGETABLES

• Cauliflower
• Parsnips Julienne
• Siring Beans
• Globe Artichokes, Melted Butler
• Potatoes: Boiled, Browned, Mashed, Gratin

BUFFET

• Galantine of Turkey     
• Ox Tongue
• Roast Lamb      
• Pressed Beef
• Leicester Brawn
• York Ham

SALADS

• Lettuce, Tomato, Combination, Waldorf
• Vinaigrette, French and Mayonnaise Dressings

SWEETS

• Marguerite Pudding
• Pineapple Walewska
• Coupe Danicheff
• Chocolate Gateau
• Petits Fours

ICES

• Lemon
• Peach
• Banana
• Nesselrode

SAVORY

• Scotch Woodcock

• Dessert
• Coffee
• Iced Tea
• Iced Coffee

 

Passengers on Special Diet are invited to make known their requirements to the Head Waiter.