White Star Line
Dinner, Saturday, November 9th, 1912
Hors Dœvres Varies
Supreme of Fowl Jackson
Roast Loin of Pork, Apple Sauce
Roast Beef, Petit Pois
White Squash Boiled Rice
Browned & Boiled Potatoes
Chancellor Pudding Queen Cakes
Oranges Apples Grapes
I think that today I will have the rather posh-sounding Salmon Genovoise [Genevoise] for dinner.
Salmon à la Genovoise.
Prepare in slices onions, scallions, carrots, parsley, a clove of garlic, a little clove powder, salt, and spices; braise the salmon in it; add red wine to part of the liquor, with a little reduced espagnole or rich stock, anchovy, and fresh butter; reduce and work it till it has the consistency of sauce; drain the fish, and sauce it.
Domestic Economy, for rich and poor (1827), by A Lady
And after the salmon, I will have the Chancellor’s Pudding, which is really only Cabinet Pudding by another name.