The Menu Museum
DecadesRestaurantsDishesRandom menu

Paquebot "Liberté"

Date
1955-06-14
Restaurant
Paquebot "Liberté"
Physical description
34x24cm folded; 34x48cm open

Pages

  1. Page 1
  2. Page 2
  3. Page 3

Dishes

Cornet with Pistachio
Bavaroise Chocolate
Cherry tart
Mocha Ice Cream
Florida Apricot Sherbet
Meringuettes with Almonds
Olga Pudding with Preserved Orange
Baked Apple in Jelly
Rouy d'Or Cheese
Coulommiers Cheese
Pont l'Eveque cheese
Emmenthal cheese
Bakenoff a la Mode de Colmar
Omelet Chevreuse
Kansas Prime Rib Broil Marchand de Vin
Macaroni au Gratin Cream Sauce
Broiled Saddle of Lamb Watercress
Cornet aux Pistaches
Tarte aux Cerises de Montmorency
Bavaroise au Chocolat
Glace Moka
Sorbet aux Abricots de Floride
Meringuettes aux Amandes
Pudding Olga a l'Orange Confite
Pomme Bonne-Femme a la Gelee
Calf's Brain a la Villeroy
Stewed pears
Basket of Fruit
Beurre de Carmeilles
Olives Vertes
Potage Giarbure Bearnais
Quenelles de Brochet Nantua
Bakenoff a la Mode de Colmar
Cervelle de Veau a la Villeroy
Consomme aux profiteroles
Cuisses de grenouilles a la provencale
Choux Brocolis Poches Sauce Mousseline
Cepes Sautes a la Bordelaise
Salsifis Frits en Beignets Maintenon
Risotto aux Foies de Volaille
Pommes en Robe des Champs
Pommes au four
Pommes Soufflees
Macaroni a la Creme au Gratin (10 Minutes)
Entrecote du Kansas Grillee Marchand de Vin
Selle d'Agneau de Chezelles Grillee au Cresson
Jambon de Bayonne
Jambon d'York
Aiguilette de Boeuf a la Mode
Cote de Charolais au Piccalilli
Langue ecarlate
Gigot de Pre-Sale Sauce Menthe
Poularde de Houdan a la Gelee
Salade de Scarole aux Tomates
Salade de Chicoree au Blanc de Celeri
Salade de Romaine au Cerfeuil
Emmenthal
Compote de Poires
Corbeille de Fruits
Bordeaux blanc
Bordeaux rouge
Cafe Francais
Cafe Nestle Decafeine
The de Chine
Camomille The
Cormeilles Butter
Green olives
Norway Anchovies with Aromates
Mignonnette Salad
Heart of Celery a l'Orientale
ARLES SAUSAGE
Garbure Soup Bearnais
Consomme with Profiteroles
Quenelles of Pike Nantua
Frog Legs a la Provencale
Poached Broccoli Muslin Sauce
Mushrooms Sautes a la Bordelaise
Salsify Fritters Maintenon
Jacket Potatoes
Baked Potatoes
Puffed Potatoes
Bayonne Ham
York Ham - Virginia Ham with Cloves
Slice of Beef Mode
Prime Rib of Beef with Piccalilli
Tongue ecarlate
Leg of Lamb Mint Sauce
Houdan Chicken in Jelly
Scarole and Tomato Salad
Chicory Salad with White of Celery
Romaine Salad with Chervil
Pommes Puree Mousseline
Pommes Vapeur
Jambon de Westphalie
Jambon de Virginie Cloute aux Girofles
Carre de Porc Apple Sauce
Bourgogne Blanc
WHITE BORDEAUX
White Burgundy
Red Bordeaux
French Coffee
AMERICAN COFFEE
SANKA COFFEE
Nescafe without Caffein
Omelette Chevreuse
Ripe Olives
Celery in Branch
Cold Eggs Aurore
Smoked Scotch Salmon
Chatelaine Salad
Veal and Ham Pie in Crust
Muslin Potatoes
Steamed Potatoes
Westphalían Ham
Rack of Pork Apple Sauce
Pont-l'Eveque
Coulommiers
Rouy d'Or
Cafe Americain
Cafe Sanka
The de Ceylan
Orange Pekoe The
Menthe The
Tilleul The
Verveine The
China Tea
Ceylon Tea
Orange Pekoe
Camomile Tea
Mint Tea
Linden Tea
Vervain Tea
Olives Noires
Celeri en Branche
Oeufs Froids Aurore
Anchois de Norviege aux Aromates
Salade Mignonnette
Saumon fume d'Ecosse
Coeur de Celeri a l'Orientale
Salade Chatelaine
Saucisson d'Arles
Pate de Veau et Joambon en Croute

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.