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Paquebot "Champlain"""

Date
1935-06-19
Restaurant
Paquebot "Champlain"""
Physical description
28x21cm folded; 28x42cm open

Pages

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

Dishes

Olives Vertes
Celeri en Branches
Olives Noires
Melon au Porto
Oeufs Froids Monselet
Celeri Farci Rochelais
Salade de Boeuf Parisienne
Salade Nicoise
Delices Piemontais
Barquettes Lutetia
Thon aux Capres
Sardines a l'huile
Green olives
Celery
Black Olives
Melon in Port Wine
Cold Eggs Monselet
Stuffed Celery Rochelais
Beef Salad Parisienne
Nicoise Salad
Delices Piemontais
Barquettes Lutetia
Tunny-Fish with Capers
Sardines in Oil
Hot Sausage of Morteau a la Francomtoise
Saucisson Fumant de Morteau a la Francomtoise
Consomme Froid
Consomme Chaud
Minestrone
Soupe a l'Oignon
Cold Consomme
Hot Consomme
Minestrone
Soupe a l'oignon gratinee
Onion Soup
ONION SOUP gratinee
Flounders Meunière
Flounders Meunière
Omelette aux Pointes d'Asperges Fraiches
Oeufs brouilles aux Foies de Volaille
Omelet with Fresh Asparagus Tips
Scrambled Eggs with Chicken Liver
Carre de Porc au Gratin Dauphinois
Lima Beans Frais a la Creme
Choux-fleurs au gratin
(Legumes de saison a la demande)
Rack of Pork with Gratin Dauphinois
Fresh Lima Beans Cream Sauce
Baked Cauliflowers
(Season Vegetables to order)
Pommes Long Branch
Pommes au four
Pommes en Robe
Pommes a l'anglaise
Pommes puree
Long Branch potatoes
Baked Potatoes
Jacket Potatoes
Potatoes a l'Anglaise
Mashed potatoes
Macaroni
Spaghetti (Sauce Tomate Fraiche)
Nouilles
Nouilles au gratin
Riz au Curry
Riz Nature
Macaroni
Spaghetti (Fresh Tomato Sauce)
Noodles
Baked Noodles
Rice with Curry
Rice Nature
Lamb Chops Grilles au Cresson
Foie de Veau Minute au Bacon
Broiled Lamb Chops with Cress
Calf Liver Minute with Bacon
Jambon d'York
Jambon de Virginie
Cote de Boeuf
Poulet froid
Longe de Veau a la Gelee
Terrine de Boeuf a la Mode
Langue a l'Ecarlate
Baron d'Agneau sauce Menthe
Dindonneau Froid
Terrine de Foie Gras de Strasbourg
Salade Laitue aux Fines Herbes
Salade Blanc de Chicoree
Tomato Salad
Salade Mascotte
york ham
Virginia Ham
Rib of Beef
Cold Chicken
Loin of Veal in Jelly
Terrine of Beef a la Mode
Tongue a l'ecarlate
Baron of Lamb Mint Sauce
Cold young turkey
Terrine de Foie Gras de Strasbourg
Lettuce with Fine Herbs
Chicory Salad
Tomato Salad
Mascotte Salad
Fromage Gervais
Fromage Recollet
Camembert
Fromage Tete de Maure
Gervais cheese
Recollet Cheese
Camembert
Edam Cheese
Assorted French pastry
Rice Princess
Apples Bonne-Femme
Coffee Ice Cream
Cherry Ice Cream
Rissoles
Duchesses
Jesuites
Riz Princesse
Pommes bonne femme
Glace Cafe
Glace Cerise
Corbeille de Fruits
Compote de Fruits Frais
Vin blanc
Vin rouge
Cafe Francais
Cafe Americain
Cafe Sanka
The de Chine
The de Ceylan
ORANGE PEKOE TEA
Thé Camomille
The Menthe
Thé Verveine
Thé Tilleul
Basket of Fruits
Stewed Fresh Fruits
WHITE WINE
Red Wine
French Coffee
AMERICAN COFFEE
SANKA COFFEE
China Tea
Ceylon Tea
ORANGE PEKOE TEA
Camomile Tea
Mint Tea
Vervain Tea
Linden Tea
Melon au Porto
Hors-d'Oeuvre a la Francaise
Saucisson Fumant de Morteau a la Francomtoise
Omelette aux Pointes d'Asperges Fraiches
Lima Beans Frais a la Creme
Lamb Chop Grille au Cresson
Pommes Long Branch
Salade
Fromages Assortis
Patisserie
Corbeille de Fruits

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.