Dinner menu from the QUEEN MARY, 1964

menu

Dinner menu from the QUEEN MARY dated November 20, 1964, in French on the left and English on the right. There are many options, but the suggested menu at the center includes a V8 juice, a Sicilian cream soup, poached fillet of brill, roast duckling with apple sauce, and a Coupe Poire Helene, which is traditionally a dessert of poached pears with ice cream and chocolate sauce. The cover has a close-up photograph of blue butterflies and pink bell-shaped flowers.