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01.07-1969 

30.06.1969 - 03.08.1969 Maiden Cruise To Europe (North Cape-Cruise)

(34 Tage. Kapitän war Helmut Bender)

Mittagskarte

Motiv: St.Thomas-Virgin-Isl-

 

TS »Hamburg«

 

 

 

MAIDEN CRU1SE

TO THE NORTH CAPE, SCANDINAVIA 

AND RUSSIA

 

 

Chefs Suggestion
Chilled Honey Dew Melon
Minestra Milanaise
Boiled Halibut, Sauce Hollandaise, Olive Potatoes
Wiener Schnitzel, Cauliflower Bechamel, Lyonnaise Potatoes
Cream Diplomat, Apricot Sauce
Coffee


Specialty jrom the Crew Kitchen 
Green Pea Soup with Frankfurters


Dietary Menü
Chilled Melon 
Jellied Consommé
Chopped Veal Steak, Sweet Garden Peas, Mixed Salad 
Sanka Coffee

 

 

 

 

 

 

 

Special dishes for diets. See the Maitre d'hotel

 

 

See the Wine List for selection of wines and

other table beverages

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tuesday, July 1st, 1969

 

Lunch

 
Cocktails Shrimp Cocktail V-8 Vegetable Cocktail Tomato Juice
Hors-d'Oeuvres

Chilled Honey Dew Melon Hearts of Table Celery
Salmon Mayonnaise ä la Creole 

Fillet of Anchovies on Toast
Artichokes Vinaigrette   Green and Ripe Olives
Bismarck Herring   Swedish Tidbits
Avocado Pear with Lemon   Smoked Sturgeon
Tomatoes Waldorf

Soups

Minestra Milanaise   Beef Broth with Rice 
Hot or Jellied Consommé in Cup

Eggs

Omelet with Chicken Liver   Poached Eggs Colbert 

Fish

Boiled Halibut, Sauce Hollandaise, Olive Potatoes 

Farinaceous Spaghetti with Meat Sauce
Entree Jugged Deer in Burgundy, Buttered Spaetzle
Special Today

Wiener Schnitzel, Cauliflower Bechamel, 

Lyonnaisc Potatoes, Corned Brisket of Beef New England Style, Horseradish Sauce

Front tbe Grill (15 Minutes) Calf's Liver Steak with smothered Onions, Apple Sauce
Vegetables Cauliflower Bechamel   Sweet Garden Peas 
Zucchlni au Gratin Corn on Cob Noodles
Potatoes Boiled  Mashed  Baked  Macaire  French Fried
Cold Büffet

Breast of Turkey, Cranberry Sauce
Roast Beef, Sauce Remoulade
Galatine of Capon, Sauce Cumberland 

Boiled Holsatian Ham
Stuffed Eggs Princess  Manhattan Meat Salad
Dietary Dish with Sour Cream and Lemon

Salads Iceberg  Lettuce Escarolle Tomato Mixed
Dressings

French  Roquefort   Orange

Dessert Cream Diplomat with Apricot Sauce  Blueberries Pie 
Stewed Prunes  Compote of Tangarines  Mirabelles
Ice Cream Lemon Sherbet Cassata- and Buttered Nut Ice Cream 
Wafers  Cookies  Melba Sauce
Cheese Assorted Cheese

Red Radishes  Cheese Ritz  Soda Crackers  Pretzelettes

Knaekkebread

Fresh Fruit Basket
Beverages

Coffee  Sanka  Nescafe  Milk  

Orange Pekoe Tea  Camomile Tea  Lime Blossom Tea

 

Abendkarte

Motiv: Marakesch

 

TS »Hamburg«

 

 

 

MAIDEN CRU1SE

TO THE NORTH CAPE, SCANDINAVIA 

AND RUSSIA

 

 

 

 

 

 

Special dishes for diets. See the Maitre d'hotel

 

 

See the Wine List for selection of wines and

other table beverages

 

 

 

 

 

 

 

 

 

 

 

 

Tuesday, July 1st, 1969

 

 

Captain's Dinner


Beluga Malossol Caviar à l'Amcricaine, Sour Gream, Toast

Smoked Nova Scotia Salmon wiih Horseradish 
Vierlande Breast of Goose, Sylvia Salad

Fresh Fruit Cocktail vvith Grand Marnier
Hearts of Table Celery Queen Olives

Cream of Chicken Soup Sultan
Green Turtle Soup with Sherry Amontilllado
Jellied Consommé Creole in Cup

Rock Lobbster with Mayonnaise or Cocktail Sauce

Boiled Canadian Salmon, Sauce Mousseline, Olive Potatoes

Roast Mount Vermont Turkey, Giblet Sauce 
Liver Stuffing, Cranberry Sauce, Almond Potatoes

Champagne Sherbet

Prime Filet Mignon, Barbecue Sauce 
French Fried Potatoes

Veal Steak "Hortense" 
Asparagus Tips, Julienne Potatoes

Hearts of Lettuce Thousand Island Dressing

Ice Cup "Belle Hèléne"
Fresh Strawberries with Whipped Cream Biscuit Roulade
Californian Peaches Green Gages

Pistachios Ice Cream Chocolate Ice Cream 
Macaroons Wafers

Assorted Cheese 

Fresh Fruit

Mocha

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