Culinary Elegance at Sea: A Review of the SS Republic 1926 Captain's Farewell Dinner

Discover the exquisite menu of the SS Republic's Captain's Farewell Dinner in 1926, with detailed insights into the featured dishes, historical culinary trends, and items unfamiliar to the average American traveler of the time.

Front Cover of a Vintage Farewell Dinner Menu and Music Program from 3 October 1926 on board the SS Republic of the United States Lines featured Filet of Solo à la Doria, Saddle of Lamb, Brabant, and Profiteroles Glacé au Chocolat for dessert. This beautifully scripted menu also listed chief officers of the ship. GGA Image ID # 21ffd45297

Sunday, October 3rd, 1926
Captain’s Farewell Dinner
Commander A. B. Randall, U.S.N.R.

Chef de Cuisine: H. Stock

Hors d’Œuvres

• Pate de Foie Gras in Aspic
• Honey Dew Melon
• Salted Almonds 
• Eggs Colbert
• Pearl Onions
• Gherkins
• Ripe Olives
• Pin Money Pickles
• Anchovies aux Fines Herbes  
• Manhattan Salad

Soups

• Potage St. Lawrence   
• Crème à la Passini
• Consommé Victoria
• Consommé en Tasse

Fish

• Boiled Turbot, Oyster Sauce
• Filet of Solo à la Doria

Entrées

• Saddle of Lamb, Brabant
• Suprême of Pheasant à la Sierra Morena
• Croûte-au-Fruit

Roasts

• Prime Ribs of Beef au Jus
• Fresh Ham, Sauce Cumberland
• Vermont Turkey, Cranberry Sauce

Vegetables

• Brussels Sprouts
• Haricots Verts
• Asparagus en Branche, Melted Butter

Potatoes

• Boiled, Mashed, Baked, Château

Salads

• Lettuce, Russian Dressing, Cucumber

Dessert

• Profiteroles Glacé au Chocolat
• Compote of Cherries
• Walnut Sundae 
• Petits Fours

Cheese (and Beverage)

• Cream, Swiss, Crackers

• Fresh Fruit in Season
• Assorted Nuts, Raisins, Dates
• Demi-Tasse (Coffee)

List of Executive Staff and Musical Program, SS Republic Captain's Farewell Dinner Menu, Sunday, 3 October 1926. GGA Image ID # 21ffe4a3dd

S. S. "REPUBLIC"

Commander A. B. RANDALL, U. S. N. R.

EXECUTIVE STAFF

CHIEF OFFICER: J. L. BEEBE

CHIEF ENGINEER: A. W. STYRON

SURGEON:. ..H. D. THOMASON

PURSER: RAYMOND

CHIEF STEWARD: J. VOGL

Sunday, October 3rd, 1926.

MUSICAL PROGRAM

1. March "La Capitaine" Moret

2. Concert Waltzes "You and You" Strauss

3. Musical Comedy Selection "Rose Marie"

4. "Barcarolle" Hoffmann

5. Grand Opera Selection "Cavalleria Rusticana"

Menu Selections, SS Republic Captain's Farewell Dinner Menu, Sunday, 3 October 1926. GGA Image ID # 21ffe6e021

Recap and Summary

The Captain's Farewell Dinner aboard the SS Republic on October 3, 1926, presented passengers with an elegant culinary experience, showcasing the refinement and sophistication characteristic of transatlantic ocean liners during this era. The menu was a symphony of international flavors, blending American favorites with European delicacies.

Featured Entrées

Filet of Sole à la Doria:

This delicate, white fish fillet was poached and presented in the "à la Doria" style, meaning it was topped with a cucumber garnish and often a cream-based sauce. Sole was a popular fish among passengers familiar with fine dining, as it was mild and adaptable to various preparations. The dish was likely considered a standout for its light, refined presentation, perfect for passengers seeking a sophisticated seafood option.

Saddle of Lamb, Brabant:

Lamb was a staple of elegant dining at the time, and the "Brabant" preparation often involved roasting with a garlic-herb crust and serving with sautéed potatoes. This entrée would have appealed to passengers seeking a heartier alternative to seafood. The saddle cut, from the loin of the lamb, was tender and flavorful, marking it as a luxurious choice for the evening.

Special Items of Interest

Suprême of Pheasant à la Sierra Morena:

Pheasant, typically reserved for more opulent occasions, was served here with a "Sierra Morena" sauce—likely a nod to the Spanish mountain range, hinting at a sauce enriched with sherry, mushrooms, and perhaps a touch of paprika. Game meats were not commonplace in American households at the time, making this dish a curiosity for many diners.

Fresh Ham, Sauce Cumberland:

"Sauce Cumberland" was an unusual choice for many Americans, as it combined red currant jelly, port, mustard, and citrus zest. The sweet and tangy flavor would have been a bold departure from the more familiar brown gravies and mustard sauces typically served with ham.

Unusual Menu Items Explained

For many American passengers of the 1920s, certain items on the menu would have been unfamiliar:

"Gherkins" and "Pin Money Pickles": Small, sweet pickled cucumbers and miniature pickles, respectively, were popular in Europe but less so in American households.

"Potage St. Lawrence": A thick, creamy soup named after the famed Canadian river, possibly made with seafood or wild game in tribute to its namesake region.

"Croûte-au-Fruit": A pastry-based dish likely filled with stewed fruits—a more common dessert in European dining traditions than in American ones.

Desserts and Final Impressions

The dessert course showcased an elegant array, with Profiteroles Glacé au Chocolat—small, choux pastry puffs filled with cream and topped with chocolate sauce—taking center stage. The Walnut Sundae provided an American touch, appealing to those less inclined toward European pastries.

The Dining Experience:

Passengers would have enjoyed their meal accompanied by live music, featuring selections like "La Capitaine," "Rose Marie," and "Cavalleria Rusticana," enhancing the sense of occasion and formality.

Conclusion:

The SS Republic's 1926 Captain's Farewell Dinner menu was a blend of traditional American favorites and adventurous European dishes. It provided passengers with a gastronomic tour of the Old and New Worlds, likely leaving many diners with fond culinary memories of their transatlantic crossing.