Cruise Ship History – First Class Luncheon Menu aboard the SS Bremen in 1932 – “crossing the pond” from New York to Europe in style …

Luncheon a la Carte – in 1932

Norddeutsche Lloyd Line (NDL) steamship offered its first class passengers enroute from New York to Europe a gastronomical feast.

Here is the luncheon menu aboard the super liner SS Bremen in 1932.

From Eclairs Duchesse to Bananas Orientale.

And remember this is for luncheon!

For additional information click here and please visit the Gjenvick-Gjønvik Archives.  We credit their excellent website and it is worth visiting for those looking into passenger lists from the early years of immigrant and trans-Atlantic travel along with terrific steamship historical information.

Hors d’Oeuvre:

• Melon Cocktail with Curacao
• Eclairs Duchesse
• Chicken Salad with Celery
• Tomato Ravigote
• Neuenahr Smoked Beef
• Georgette Salad
• Eggs Ecarlate
• Kiel Buecking
• Tunny in Oil
• Royans Bordelaise
• Mackerel in Tomato Sauce
• Antipasto soprana
• Herb Sardines
• Fillets of Smoked Herring
• Herring Suédoise
• Paupiettes of Anchovies
• Smoked Sardines in Oil
• Bismarck Herring
• Anchovies Norvegienne
• Mackerel in Oil

Cold Dishes:

• Eel in Wine Jelly
• Sirloin of Beef Macédoine
• Noix of Veal – Gracia Salad
• Brisolette with Piccalilly
• Duckling, Apple Sauce
• Styrian Capon – Julienne of Pineapple
• Smoked Westphalian Ham
• Boiled Prague Ham
• Choice of Sausage

Soups:

• Cream Soup Mogador
• Consommé Printaniere
• Okra Soup Creole
• French Onion Soup

Eggs:

• Omelet Salvator
• Poached Eggs Halevy

Fish:

• Broiled English Codfish, Herb Butter
• Fillet of Haff Zander St. Valery

Entrées:

• Crépinettes St. Hubert
• Braised Tenderloin of Beef „London House”
• Blanquette of Lamb Tongue with Truffled Rice
• Marrow Bones en Serviette – Brown Bread Toast

From the Grill (about 15 Minutes):

• Chicken on Toast
• Rumpsteak, Shallot Butter
• Home-made Sausage, Robert Sauce

Salads:

• Lettuce, Potato, Field, Tomato
• Dressings: Thousand Islands, French, Plaza, Chive

Vegetables:

• Buttered Green Corn
• New Carrots Vichy
• Stuffed Zucchettini
• Red Cabbage with Chestnuts
• Creamed Flageolet Beans
• New Green Peas
• Tomato Marseillaise
• Steamed Rice

Potatoes:

• Baked Idaho, Fried sweet, Vauban, French fried, Boiled new, Béchamel, Strasbourg

Sweets and Compote:

• St. Honoré Cake
• Crepe Georgette
• Rice Trauttmansdorff
• Bananas Orientale
• Preserved Pears
• Mixed Compote
• Compote of Fresh Fruit

Ice-Cream:

• French Vanilla Ice-Cream,
• Wafers
• Hazelnut Ice-Cream,
• Friandises

Cheese:

• Gournay, Swiss, Edam, Demi Gervais, Cheddar, Romatour, Pot Cheese with Cumin

Fruit in Season –

Demi Tasse

Sanka Demi Tasse

Tea