A Culinary Voyage: Exploring the SS Washington Dinner Menu of November 22, 1933

Front Cover of a Vintage Dinner Menu from Wednesday, 22 November 1933 on board the SS Washington of the United States Lines Featured Veal Tenderloin, Mouquin Style, Vichied Loin of Pork, Périgord Sauce, and Fruit Jell-O, Whipped Cream for Dessert. GGA Image ID # 1eda34f418

Chefs Suggestion

• Cape Cod Oyster Cocktail
• Velouté of Tomato, Pompadour
• Boiled Striped Bass, Sauce Vénitienne
• Legume: Poached Oyster Plants, Hollandaise
• Double Club Steak on Toast
• New Green Peas
• Mongolian Potatoes
• Hearts of Lettuce Salad with French Dressing
• Neapolitan Ice Cream Walnut Pound Cake
• Cheshire Cheese with Soda Crackers
• Fresh Fruit Basket
• Coffee
• Tea

HORS D’ŒUVRES

• Cape Cod Oyster Cocktail
• Filet of Matie in Oil
• Bordeaux Sardines
• Smoked Sturgeon
• Canapé, Varzine
• Salade Rotschild
• Gherkins
• Azia Cucumbers
• Queen, Ripe and Stuffed Olives
• Dill Pickles

SOUPS

• Velouté of Tomato, Pompadour        
• Mutton Broth, Charles
• Cream of Onion - Ham, Dolgoruki

FISH

• Fried Scallops on Celery Toast, Broiled Irish Bacon
• Boiled Striped Bass, Sauce Vénitienne

ENTREES

• Veal Tenderloin, Mouquin Style
• Legume: Poached Oyster Plants, Hollandaise

COLD BUFFET

• Galantine of Poularde, Cumberland
• Ardemme Ham, Salade of Artichokes

ROASTS

• Capon, Liver Dressing, Currant Jam, Watercress
• Vichied Loin of Pork, Périgord Sauce
• Prime Ribs of Beef au Jus

GRILL

• Double Club Steak on Toast

VEGETABLES

• New Green Peas
• Asparagus Tips, Devonette Butter
• Corn on the Cob
• New Lima Beans in Chervil
• Spinach, Comtesse

POTATOES

• Parsley
• Mongolian

SALADS

• Hearts of Lettuce, Tomato
• French or Thousand Islands Dressing

DESSERTS

• Fruit Jell-O, Whipped Cream
• Iced Strawberry Roll, Hot Chocolate Sauce
• Neapolitan Ice Cream  
• Walnut Pound Cake

CHEESE

• Swiss
• Camembert
• Gorgonzola
• Bel Paese
• Tilsit
• Parmesan
• Gervais
• Double Cream
• Cheshire

BREADS AND CRACKERS

• Swedish Crisp Rye Bread
• Hard Bread
• Crackers
• Pumpernickel
• Saltines
• Soda and Graham Crackers

OTHER

• Mixed Nutmeat
• Fresh Fruit Basket
• Tea
• Coffee

Chef's Suggestions for Dinner Menu Items, SS Washington, 22 November 1933. GGA Image ID # 1edab31c4d

Tourist Cabin Dinner Menu Selections, SS Washington, Wednesday, 22 November 1933. GGA Image ID # 1edab90be3

Recap and Summary: SS Washington Dinner Menu - November 22, 1933

Introduction:

The SS Washington's dinner menu from November 22, 1933, presents a fascinating culinary journey, offering a delightful blend of timeless classics and unusual dishes that might have puzzled the typical American diner of the era. This elaborate tourist cabin menu features a well-curated selection of soups, hors d’oeuvres, entrées, roasts, seafood, and desserts, showcasing the variety and creativity of ocean liner cuisine during the early 20th century.

Featured Entrées:

Veal Tenderloin, Mouquin Style:

Named after the legendary Mouquin Restaurant in New York, known for its French-American cuisine, this dish likely featured veal cooked with a rich sauce of wine, mushrooms, and herbs. The Mouquin name would have evoked a sense of culinary sophistication for passengers familiar with the iconic dining spot.

Vichied Loin of Pork, Périgord Sauce:

Périgord sauce, hailing from the Périgord region in France, is traditionally prepared with black truffles and a demi-glace base, giving the roast pork an earthy and luxurious flavor. The term "Vichied" is less common and may refer to a unique preparation style or a regional twist applied by the ship's culinary team.

Special Items and Unusual Dishes:

Cape Cod Oyster Cocktail: This classic New England dish was a popular appetizer, often served chilled with a tangy tomato and horseradish sauce.

Poached Oyster Plants, Hollandaise: Oyster plants, or salsify, have a subtle oyster-like flavor and were considered a delicacy at the time. Pairing them with a rich Hollandaise sauce elevated their appeal.

Velouté of Tomato, Pompadour: Velouté is a smooth, velvety soup, and the "Pompadour" style likely indicated a luxurious garnish or flavoring.

Legume: Brunswick Asparagus, Zwieback Butter: Zwieback, a crisp, sweet toast, is no longer a staple but was once a popular household product. Its incorporation into butter hinted at creative culinary techniques used to enhance flavors.

Brand-Name Products Explained:

Nabisco Wafers: Found in the dessert section, Nabisco was already a well-known brand, and its wafers were a common accompaniment to ice cream.

Desserts and Cheeses:

The dessert selections demonstrated both creativity and indulgence.

Fruit Jell-O, Whipped Cream: Jell-O, a household staple of the 1930s, offered a colorful and affordable treat, often served with cream to create a more luxurious dish.

Iced Strawberry Roll with Hot Chocolate Sauce: This item likely combined sponge cake with ice cream, topped with a warm sauce for contrast.

Cheese Selection: From Swiss to Camembert and Tilsit, the extensive cheese offerings provided passengers with a small cheese-tasting experience at sea.

Concluding Remarks:

The SS Washington's menu from November 22, 1933, reveals the culinary creativity of transatlantic travel during the early 20th century. The blend of familiar and exotic flavors, combined with high-quality ingredients and brand-name staples, reflected the ship's dedication to providing a memorable dining experience. Passengers undoubtedly savored their meals while anticipating the journey ahead, surrounded by the elegance and adventure that characterized ocean travel of the time.