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R.M.S. Mauretania

Date
1962-08-05
Restaurant
R.M.S. Mauretania
Physical description
27x21cm folded; 27x42cm open

Pages

  1. Page 1
  2. Page 2

Dishes

Consomme Brunoise
Minestrone Milanaise
Cold Soupe Maraichere
Fried Digby Bay Scallops, Ravigote
Filet of Plaice, Meuniere Doria
Crake Flake Salad, Mayonnaise
Delmonico Rarebit
Creamed Celery and Almonds
Eggs En Cocotte, Bergere
Scrambled Eggs, Grand Mere
Savoyard Omelette
Chartres Omelette
Omelette Mexicaine
Curried Chicken and Steamed Patna Rice
Rognon Saute, Cavalho
Braised Pork Cutlet, Allemande
GOULASH ZINGARA, SPATZELIS - Ragout of Cubed Pork Loin, Shoulder of Lamb, Loin of Veal, condimented with Paprika and Carraway Seed, garnished with Spatzelis.
Sirloin Steak and Mushrooms
Lamb Chop, Porte-Maillot
Corned Round and Brisket of Beef with Vegetables and Dumplings
Cauliflower, cream sauce
BUTTERED NEW CARROTS
Lima beans
Courgette, Fines Herbes
GREEN PEAS
Hearts of lettuce salad
Tomato Salad
Mixed Salad Bowl
Chicory Salad
cole slaw
Salad Lorette
Tennis Salad
FRESH FRUIT SALAD
Tapioca Custard Pudding
Creme Caprice
Apricot Conde
Strawberry pie
Viennese Apfel Strudel
Compote of Pears, Pineapple and Plums - Whipped Cream
Devil's Food Cake
Mille-Feuille Cake
Battenburg Cake
Vanilla ice cream
nesselrode ice cream
Raspberry Ice Cream
Burnt Almond Ice Cream
Peach Ice Cream
Coeur d'Artichauts Favorite
Potted Shrimps
Antipasto
Smoked Irish Salmon and Capers
Prosciutto and Dill Pickles
Filet D'Anchois
Bismarck herrings
Salade Suisse
Aubergines a la Grecque
Pickled Lamb's Tongues
Tomatoes, Windsor
Salade de Haricots Verts
Oeufs a la Russe
Radishes
ASSORTED SALTED NUTS
Saucisson: Mortadella, Italian and Hungarian Salami
Olives: Green, Farci, California Ripe
Chilled Supreme of Grapefruit, Maraschino
Chilled Vegetable Juice
Blended Juice
Pineapple Juice
Lyonnaise Potatoes
French fried potatoes
Boiled potatoes
Baked Lincoln Potato
Oranges
Apples
Plums
Jus de Legumes frappe
Pineapple
Apricots
Roast Prime Ribs and Sirloin of Beef, Rasped Horseradish
Roast Lamb, Mint Sauce and Jelly
Rolled Ox Tongue
Consomme Brunoise
Glace a la Vanille
Wiener Apfel Strudel
Salade Cole Slaw
Cote d'Agneau grille, Porte-Maillot Pommes Frites
Filet de Plie, Meuniere Doria
Roast Duckling, apple sauce
Pastrami
Pressed Brisket of Beef
BRAISED HAM
Leicester Brawn
Roast Chicken, Mixed Green Salad
Spiced Ham
Ritz Dressing
Paprika Dressing
Roquefort Dressing
FRENCH DRESSING
Cream Dressing
Russian Dressing
Cheddar Cheese
Blue Cheshire Cheese
Petit Suisse Cheese
Double Gloucester Cheese
ROQUEFORT CHEESE
Red Cheshire cheese
St. Ivel Cheese
Wensleydale Cheese
Caerphilly Cheese
Brie cheese
Pont l'Eveque cheese
Edam Cheese
CAMEMBERT CHEESE
White Cheshire cheese
Gorgonzola Cheese
Strawberry pie
Cheddar Loaf Cheese
Bananas
Luncheon Rolls
Tea (Hot or Iced)
Coffee (Hot or Iced)
Squab Pigeon, Saratogas
Dessert
CAFE

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.