The Super Chief was a first-class operation, and most of these recipes were what we would today call upscale: braised duck Cumberland, curry of lamb, lobster Americaine, poached eggs a la reine–harlequin, and empanadas with vanilla sauce, to name a few. Most of them wouldn’t be found on a Super Chief menu but instead came from chefs at the various Fred Harvey restaurants, such as the El Tovar and La Fonda hotels and Chicago, Kansas City, Los Angeles and St. Louis union stations.
Most of the pages of the book have two recipes each. Though not particularly relevant to the recipes, the pages being enlivened by southwest Indian symbols and their meanings. There’s no date on the book, but it must be from the 1950s (when the Turquoise Room was introduced) to the early 1960s (when Fred Harvey stopped running Santa Fe dining cars). This cookbook is from the collection of Streamliner Memories reader Bruce Adams, who generously scanned it for our use.