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Paquebot "Liberté"

Date
1955-07-26
Restaurant
Paquebot "Liberté"
Physical description
34x24cm folded; 34x48cm open

Pages

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

Dishes

Green olives
Calvados Butter
Ripe Olives
Celery in Branch'
Celery in Branch
Canape Beauharnais
Smoked Gironda Sturgeon
Tosca Salad
Terrine of Truffled Chicken Liver
Sliced Cavaillon Melon in Sandeman Port
Chicken Cream La Valliere
Consomme Royal
Browned Onion Soup with Cheese
Poached Eggs Belle-Helene
Shirred Eggs Lorraine
Broiled Brook Trout Normande
Cold Turbot en Bellevue
Saddle of Lamb Bouquetiere
Green Peas a la Francaise
Artichokes Hollondaise Sauce
Stuffed Tomatoes a la Ancienne
Rice Creole
Baked Potatoes
Mashed Potatoes with Cream
Gaufrettes Potatoes
Pont-Neuf Potatoes
Roast Rouennais Duckling Apple Sauce
Macaroni à l'Italienne
Broiled Sirloin Steak Henri-IV
Parme Ham
Westphalían Ham
york ham
Prosciutto Ham
Slice of Beef in Jelly
Sirloin with Pickles
Tongue ecarlate
Loin of Pork Apple Sauce
Houdan Chicken in Jelly
Young turkey cranberry sauce
Lettuce Salad with Eggs
Mixed Salad with Tomatoes
marie-stuart salad
Emmenthal
Brie
Petit-Suisse
Bresse Bleu
Wood Strawberries Belle-Otero
Selle d'Agneau Bouquetiere
Macaroni à l'Italienne
Caneton Rouennais Roti Apple Sauce
Turbot Froid en Bellevue
Truite de Torrent Grillee Normande
OEufs Plat Lorraine
OEufs Poches Belle-Helene
Soupe a L'Oignon Gratinee Au Parmesan
Consomme Royal
Creme de Volaille La Valliere
Contrefilet du Nivernais Grille Henri-IV
Fraises des Bois Belle-Otero
Glace Pistache
Jalousie à la Crème d'Amande
Choux a la Creme
Creme Princesse a la Chantilly
Bavaroise Rothschild
Assiette de Friandises
Pistachio Ice Cream
Jalousie with Almond Cream
Puff with Cream
Princess Custard a la Chantilly
Bavaroise Rothschild
Fancy Cakes
Beurre du Calvados
Olives Vertes
Olives Noires
Celeri en Branche
Canape Beauharnais
Esturgeon Fume de la Gironde
Salade Tosca
Terrine de foie de volaille truffee
Melon de Cavaillon Glace au Porto Sandeman
Petits Pois de Bordeaux a la Francaise
Artichauts de Laon Sauce Hollandaise
Tomates Farcies a l'Ancienne
Rzi Creole
Pommes au four
Pommes Puree a la Creme
Pommes Gaufrettes
Pommes Pont-Neuf
Jambon de Parme
Jambon de Westphalie
Jambon d'York
Jambon de Prosciutto
Aiguillette de Boeuf en Gelee
Contrefilet aux Pickles
Langue ecarlate
Longe de Porc Apple Sauce
Poularde de Houdan a la Gelee
Dindonneau Cranberry Sauce
Salade de laitue aux oeufs
Salade Panachee aux Tomates
Salade Marie-Stuart
Emmenthal
Brie
Petit-Suisse
Bresse Bleu
Compote de Figues
Corbeille de Fruits
Bordeaux blanc
Bourgogne Blanc
Bordeaux rouge
Cafe Francais
Cafe Americain
Cafe Sanka
Nescafe Decafeine
The de Chine
The de Ceylan
Orange Pekoe
Camomille The
Menthe The
Tilleul The
Verveine The
Stewed Figs
Basket of Fruit
WHITE BORDEAUX
SANKA COFFEE
White Burgundy
Red Bordeaux
French Coffee
AMERICAN COFFEE
Nescafe without Caffein
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.