This menu was used on the same voyage of the Empress of England, in fact on the same day, as yesterday’s menu. Unlike yesterday’s menu, it is unlikely that a menu like this was ever used in a Canadian Pacific dining car. But to get yesterday’s menu, I had to acquire this one as well, so now we see that Canadian Pacific used smaller, dining-car-sized menus for lunch on the Empresses but larger — 8-1/4″ by 10-1/2″ — menus for dinner.

Click image to download a 1.0-MB PDF of this menu.

Life on an oceanliner could be pretty boring except at mealtime, so the menu stretches out dinner by offering numerous courses. First was an hors d’oeuvres such as a fruit cup, smoked salmon, or eggs Norvegienne. This was followed by a soup such as petite marmite or clam broth. Then came a fish course of either fillet of sole or fried smelts.
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Entrées usually means the main course, but it can also mean a light course between two principle courses. On this menu the entrées fit the latter meaning and included a choice of asparagus, apricots with rice condé, omelettes, or escalope of veal Viennoise. This was followed by a ham steak, a leg of lamb, or roast duckling. These were served with a choice of peas, egg plant, or carrots, and one of several types of potatoes. Diners could also have a choice of cold meats.

This was followed by lettuce or tomato salads. Finally came a choice of nine desserts, including Saxon pudding with maple syrup, coupe fraises, and friandise. Those who had less of a sweet tooth could order laitances sur croute, which is herring roes or eggs on fried bread.