R.M.S. Mauretania
Pages
Dishes
| BUTTERED BEETS | |
| Brussels Sprouts | |
| BAKED IDAHO POTATO | |
| Creamed Onions | |
| GREEN PEAS | |
| Braised Celerey au Jus | |
| Potatoes sautees | |
| French fried potatoes | |
| Creamed Puree Potatoes | |
| BRAISED HAM | |
| Rolled Ox Tongue | |
| Leicester Brawn | |
| Spiced Ham | |
| Roast Chicken, Mixed Green Salad | |
| Roast Prime Ribs and Sirloin of Beef, Rasped Horseradish | |
| Roast Lamb, Mint Sauce and Jelly | |
| Roast Vermont Turkey, Cranberry Jelly | |
| Roast Duckling, apple sauce | |
| Pressed Beef Brisket | |
| Pastrami | |
| Hearts of Lettuce | |
| Tomato Salad | |
| cole slaw | |
| Tennis Club salad | |
| Mid-west salad | |
| Escarle salad | |
| Russe salad | |
| FRESH FRUIT SALAD | |
| Cream Dressing | |
| Mayonnaise dressing | |
| Garlic Dressing | |
| FRENCH DRESSING | |
| Russian Dressing | |
| Roquefort Dressing | |
| Steamed Apple Roll | |
| Zwiebach Pudding | |
| Apricot Fritters, Hot Fruit Syrup | |
| Deep Loganberry Pie | |
| Profiterolles Glace au Chocolat | |
| Compote of Pears, Cherries and Peaches - Whipped Cream | |
| Californian Pound Cake | |
| Lemon Curd Cake | |
| Cake Noisette | |
| Vanilla ice cream | |
| Banana Ice Cream | |
| Nougat Parfait | |
| Bisque Glace | |
| Neapolitan ice cream | |
| Consomme San Remo | |
| Potage Mulligatawny | |
| Creme Vichysoisse | |
| Grilled Fresh Herrings, Mustard Sauce | |
| Fried Fillet of Lemon Sole, Remoulade | |
| Cold Split (Cobh) Lobster, Mayonnaise Sauce | |
| Macaroni, Genoise | |
| Curried Vegetables and Steamed Patna Rice | |
| Eggs Mollet, Aurore | |
| Eggs Sur le plat, Turbigo | |
| Mushroom Omelette | |
| Omelette Mexicaine | |
| Fines herbes omelette | |
| Saute of Beef, Bourguignonne | |
| Fried chicken, Southern style | |
| Pate de Priay, St. Michel | |
| PAELLA VALENCIENNE - Cubed Chicken, Prawns, Scallops, small Sausage, chopped Onions, Pimientoes and Rice sauteed in Butter, cooked in Chicken Stock, condimented with Saffron | |
| Lamb's Kidney, Maitre d'Hotel | |
| Sirloin Steak, Bearnais | |
| Spatchcock, Diable | |
| Roast Leg and Loin of English Pork, Savoury and Apple Sauce | |
| Smoked Irish Salmon and Capers | |
| Ginger Fruit Salad | |
| Hors d'Oeuvres Assortis | |
| Potage Mulligatawny | |
| Demi Homard, Sauce Mayonnaise | |
| Boeuf saute, a la Bourguignonne | |
| Puree de pommes | |
| Haricots Verts au Beurre | |
| SALADE MELANGEE | |
| Profiterolles Glace au Chocolat | |
| Dessert | |
| CAFE | |
| Salade de Boeuf Fume | |
| Rollmops | |
| Salade Suedoise | |
| Potted Shrimps | |
| Sardines in Oil | |
| Gendarme Herrings | |
| Chou-Fleur a la Grecque | |
| Pickled lambs' tongues | |
| OEufs, Tyrolienne | |
| VEGETARIAN | |
| Soups | |
| Hors D'oeuvre | |
| Fish | |
| Farinaceous | |
| Eggs | |
| Entrees | |
| Continental Speciality | |
| JOINT | |
| GRILL (to order) | |
| "The Chef invites yo to give him an oportunity to | |
| prepare your own favorite dish-whether it be a speciality | |
| of American, Eurpoean or Eastern Cuisine. He merely | |
| The Head Waiter will also gladly offer you suggestions | |
| asks that you give the Head Waiter sufficient notice to | |
| you order to be prepared to perfection | |
| SALADS | |
| COLD BUFFET | |
| Potatoes | |
| Vegetables | |
| dressings | |
| Sweets | |
| Gateaux | |
| Ice cream | |
| cheeses | |
| FRESH FRUIT | |
| Suggested Menu | |
| and advise on dishes to suit your personal taste,a nd if you | |
| are on a restricted or speical diet, to see that your require- | |
| ments are met. | |
| service on request." | |
| Speciality foods for infants are available for ready | |
| Juices: Chilled Apple, Blended and Pineapple | |
| Luncheon Rolls | |
| Pears | |
| Apricots | |
| Apples | |
| Gooseberries | |
| Double Gloucester | |
| Cheddar | |
| Tea or Coffee (Hot or Iced) | |
| Roquefort | |
| Caerphilly | |
| Camembert | |
| St. Ivel | |
| Brie | |
| Gorgonzola | |
| Olives: Green, Farcie, California Ripe | |
| Wesphalia ham | |
| Radishes | |
| ASSORTED SALTED NUTS | |
| Haricots Verts au Beurre |