The Menu Museum
DecadesRestaurantsDishesRandom menu

R.M.S. "Mauretania"

Date
1959-12-28
Restaurant
R.M.S. "Mauretania"
Physical description
26.5x21cm folded; 26.5x42cm open

Pages

  1. Page 1
  2. Page 2

Dishes

Creamed Mushrooms on Toast
Macaroni Napolitaine
Fillet of Beef, Pique, with Glazed Carrots
Vol-au-Vent, Regence
Roast Leg and Shoulder of English Lamb, Mint Sauce and Jelly
Roast Vermont Turkey, farcie, Cranbery Sauce
Fillet of Whitefish, Chivry
Poached Halibut, Veronique
Goujonette of Sole, Remoulade
Consomme Judic
Potage Chantilly
Smoked Salmon with capers
Cervelas Salad
Mignonette De Foie Gras, Truffe
Hearts of Palm, Algerienne
Tuna Fish Salad
Sea Food Cocktail, Creole
Olives: Green, Farcie, Californian Ripe
Saucisson: Salami, Liver, Lyon, Mortadella
Iced Tomato Juice
Supreme of Grapefruit, Cerisette
Herring Fillets in White Wine
Oeufs, Frou Frou
BORDEAUX SARDINES
Tomatoes, Windsor
Caviar, Glace
ASSORTED SALTED NUTS
Iced Pascal Celery
Sirloin Steak, Bordelaise
Kebab a la turque
Veal Chop, Paloise
french beans
Souffle, Moka
Gelee aux Liqueurs
Pears, Grand Duchesse
Coupe Alexandre
Canape Sans Gene
Croute Hongroise
Indian Toast
Hearts of lettuce salad
Garden Peas
Broccoli Spears au Beurre
Fried Egg Plant
Harvard Beets
Braised celery au jus
Chilled Tomato Juice
Potage Chantilly
Poached Halibut, Veronique
Roast Vermont Turkey, farcie, Cranberry Sauce
french beans
Jockey Club Salad
Pears, Grande Duchess
FRESH FRUIT
Coffee
Roast Prime Ribs and Sirloin of Beef, Horseradish Cream
Roast Duckling, apple sauce
Braised York Ham
Pressed Brisket of Beef
Roast Chicken, Watercress Salad
Rolled Ox Tongue
Petit Fours
Biscuit Praline Ice Cream
Chocolate Ice Cream
Neapolitan ice cream
Vanilla ice cream
Coffee and Sanka (Hot or Iced)
Beetroot salad
Jockey Club Salad
FRESH FRUIT SALAD
Sliced Tomato Salad
Avocado Pear Salad
Blended Juice
Pineapple Juice
Cold: Vasque de Caneton, Toledo
Raspberry Sorbet
Puree Potatoes
Boiled potatoes
Hashed Creamed Potatoes
Potatoes Rissolees
FRENCH DRESSING
Russian Dressing
Mayonnaise
Mignonette
Cold; Bortsch with Sour Cream
Cold: Cream of Asparagus Soup

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.