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S.S. Liberty

Date
1953-08-23
Restaurant
S.S. Liberty
Physical description
34x27cm folded; 34x54.5 cm open

Pages

  1. Page 1
  2. Page 2

Dishes

Beurre du Cotentin
Cotentin Butter
Green olives
Ripe Olives
Celery in Branch
French Coffee
Roast Nantais Duck a la Broche Apple Sauce
Salad Vicomte
Iced Cavaillon Melon in Port Wine
Chicken Cream Germinal
Bavaroise Strawberries
Olives Vertes
Olives Noires
Celeri en Branche
Canape Lucile
Anguille Fumee de Kiel
Salade Vicomte
Terrine de Foies de Volaille Perigourdine
Melon de Cavaillon Glace au Porto d'Origine
Creme de Volaille Germinal
Consomme Lorette
Potage Garbure a l'Oignon Gratine
Omelette Chatelaine
OEufs Poches Otero
Filet de Barbue Stendhal
Truite de Torrent en Gelee a la Juive
Le Selle d'Agneau de Behague Fontainebleau
Petits Pois a la francaise
Endives des Flandres au Beurre Noisette
Aubergines Farcies a l'Egyptienne
Riz a la Parisienne
Pommes au four
Pommes Vapeur
Pommes Gaufrettes
Pommes Lyonnaise
Spaghetti Caruso
Canard Nanais Roti a la Broche Apple Sauce
Escalope de Veau Grillee au Feu de Bois a l'Hoteliere
Jambon d'York
Jambon de Virginie Cloute aux Girofles
Cote de Charolais au Piccalilli
Jambon des Ardennes
Noix de Veau Morvandelle
Aiguillette de Boeuf a la Mode
Dindonneau Cranberry Sauce
Jambon de Bayonne
Lange a l'Ecarlate
Carre de Porc au Raifort
Salade de Laitue au Cerfeuil
Salade Panachee aux Tomates
Salade Bellevue
Hollande Fromage
CAMEMBERT Fromage
Bondon Fromage
Livarot Fromage
Coupe Montmorency
Glace a la Vanille
Salambo au Sucre Caramelise
Galette au Citron
Creme a la Mousse de Marrons
Bavaroise aux Fraises
Assiette de Mignardises
Compote de Peches
Corbeille de Fruits
Bordeaux blanc
Bourgogne Blanc
Bordeaux rouge
Cafe Francais
Cafe Americain
Cafe Sanka
Cafe Nestle Decafeine
The de Chine
The de Ceylan
Orange Pekoe
The de Camomille
The de Menthe
The de Tilluel
The de Verveine
Terrine of Chicken Livers Perigourdine
Canape Lucile
Consomme Lorette
Browned Onion Soup Garbure
Omelette Chatelaine
Poached Eggs Otero
Fillet of Brill Stendhal
Brook Trout in Jelly a la Juive
Saddle of Lamb Fontainebleu
Green Peas a la Francaise
Flanders Endives in Brown Butter
Stuffed Egg-Plants a l'Egyptienne
Rice a la Parisienne
Baked Potatoes
Steamed Potatoes
Gaufrettes Potatoes
Lyonnaise Potatoes
Spaghetti Caruso
Broiled Escalope of Veal au Feu de Bois Hoteliere
york ham
Virginia Ham with Cloves
Dutch Cheese - Camembert - Bondon - Livarot
Nescafe without Caffein
Ardennes ham
Prime Rib of Beef with Piccalilli
Loin of Veal Morvandelle
Slice of Beef Mode
Young turkey cranberry sauce
Tongue a l'ecarlate
Bayonne Ham
Rack of Pork Horse Radish
Lettuce Salad with Chervil
Mixed Salad with Tomatoes
Salad Bellevue
Iced Cup Montmorency
Vanilla ice cream
Salambo with Caramel Sugar
Galette with Lemon
Whipped Chestnut Cream
Fancy Cakes
Stewed Peaches
Basket of Fruit
White Claret Wine
White Burgundy Wine
Red Claret Wine
AMERICAN COFFEE
SANKA COFFEE
China Tea
Ceylon Tea
Orange Pekoe
Camomile Tea
Mint Tea
Linden Tea
Vervain Tea

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.