R.M.S. "Queen Elizabeth"
Pages
Dishes
| Shirred Eggs, Lorraine | |
| Vegetable Cutlets, Tomato Sauce | |
| Baked Spaghetti, Caruso | |
| Scrambled Eggs, Ecarlate | |
| Chicken Chow Mein with Fried Noodles | |
| Fried Calf's Liver, Bercy, French Fried Onions | |
| Chili con Carne y Frijoles | |
| Cold Fresh Salmon, Cucumber, Mayonnaise Sauce | |
| Broiled Fillets of Bluefish, Maitre d'Hotel | |
| Fresh Codfish Steak, Sicilienne | |
| Cold consomme en tasse | |
| Scotch Barley Broth | |
| Consomme Celestine | |
| Tapioca Custard Pudding | |
| Coupe Venus | |
| Viennese Apfel Strudel | |
| Cherry Pie, Chantilly | |
| Pineapple Shortcake Hawaii | |
| Frangipan Slices | |
| Printaniere Cake | |
| Chocolate cake | |
| Compote of Pears, Kumquats and Peaches - Whipped Cream | |
| Creamed Silverskin Onions | |
| Braised Belgian Endive au Jus | |
| Parsnips, Fines Herbes | |
| french beans | |
| Garden Peas | |
| Roast Roulade of Veal Farcie (Bordelaise Sauce) | |
| Barbecued Pork Cutlet, Candied Sweet Potatoes | |
| Bordeaux Pigeon, Straw Potatoes | |
| Sirloin Steak, Choisy | |
| Cote d'Agneau Braise, Champvalon: Partially cook the Chops both sides, lay them in a stew pan on a bed of raw potatoes, Onion rounds and Tomatoes, Season, cover the Chops with another layer of Vegetables, moisten with White Stock and complete cooking. | |
| Fresh rolls | |
| Crisp Hearts of Celery | |
| Jus d'ananas | |
| Potage a l'ecossaise | |
| FROID: Saumon, Concombre, Sauce Mayonnaise | |
| Cote d'Agneau Braise, Champvalon | |
| HARICOTS VERTS | |
| Pommes en Puree | |
| Viennese Apfel Strudel | |
| Fromage | |
| CAFE | |
| Grapes | |
| Apples | |
| Pineapple | |
| Oranges | |
| Oranges | |
| Pears | |
| Bananas | |
| Tea (Hot) | |
| COFFEe (hot) | |
| Pineapple Juice | |
| V-8 Juice | |
| Grape Fruit Juice | |
| Chilled Shell Fish Cocktail | |
| Smoked Irish Salmon with Capers | |
| Cornets de Jambon en Gelee | |
| Herrings in Tomato | |
| Royans | |
| Potato salad | |
| Antipasto | |
| Primeurs a l'Huile | |
| Roll Mops | |
| Salade Italienne | |
| Tomate a l'Americaine | |
| OEuf Aurore | |
| Pickled lambs' tongues | |
| Smoked Eels | |
| Filets d'Anchois | |
| Cervelat Saucisson | |
| Lyon Saucisson | |
| Mortadella Saucisson | |
| Green olives | |
| Ripe Olives | |
| Farcies Olives | |
| Baked Idaho Potatoes | |
| Sautees Potatoes | |
| Creamed-Puree Potatoes | |
| French fried potatoes | |
| Roast Ribs and Sirloin of Beef, Horseradish Sauce | |
| Roast leg of lamb, mint sauce | |
| American Boiled Ham | |
| Rolled Ox Tongue | |
| Home-made Brawn | |
| London Pressed Beef | |
| Galantine of Chicken | |
| ROAST TURKEY, CRANBERRY SAUCE | |
| Terrine of Duckling | |
| Hearts of Lettuce | |
| Tossed Romaine and Escarole Salad | |
| Beach Club Salad | |
| FRESH FRUIT SALAD | |
| Seville Salad | |
| Tomato Caprice Salad | |
| Mixed Bowl Salad | |
| cole slaw | |
| Avocado Pear Salad | |
| FRENCH DRESSING | |
| Mignonnette Dressing | |
| California Dressing | |
| Spanish Dressing | |
| Hoosier Dressing | |
| Roquefort Dressing | |
| Vanilla ice cream | |
| Chocolate Ice Cream | |
| PINEAPPLE ICE CREAM | |
| Burnt Almond Ice Cream | |
| Biscuit-Glace Ice Cream | |
| Double Gloucester Cheese | |
| Cheddar Cheese Loaf | |
| Wensleydale Cheese | |
| Stilton | |
| Gorgonzola | |
| Port Salut | |
| English Cheddar | |
| Philadelphia Cream Cheese | |
| Cheshire Cheese | |
| Kraft Cheese | |
| Edam Cheese | |
| St. Ivel Cheese | |
| Brie | |
| Roquefort | |
| Pont l'Eveque cheese | |
| Cream Cheese | |
| Gruyere | |
| Colonial Cheese | |
| Tea (Cold) | |
| Coffee (Cold) |