A Cruise down Memory Lane

[crisp1]

I came across my papers from our first HAL cruise on the Volendam in August 1983 and found it quite interesting. Here is the menu from the first night

Sunday

 

Appetizers

Assorted fruit cup with Kirschwasser

Smoked Sliced Alaska salmon with onion rings, capers and Lemon Wing

Waldorf Salad- Melon Wedge with Prosciutto Ham

Chilled Celery Sticks and Ripe Olives, carrot Sticks, Radishes

 

From The Tureen’s

Cream of Tomatoes

Beef Consomme “Celestine”

 

Fish Dish

Golden Fried Fillet of Red Snapper with Sauce Remoulade

Salad “Doria” (potato salad with cucumbers)

 

Farinaceous

Canneloni All’ Italia (cheese gratinated)

 

Dinner Selection

Grilled Prime New York Sirloin Steak, Sauteed Mushroooms

Browned Succulent Chicken, American Style

Broiled Tomato and Bacon- Cornfritter

 

Vegetable Selection

Broccoli with Hollandaise Sauce

Glazed Baby Carrots, Chopped Parsley

 

Potatoes

French Fried, Boulangere

Baked Idaho with Sour Cream and Chives or Bacon Bits

 

Low Calorie Dish

“The Executive Salad”

New York Cole Slaw on Crisp Lettuce, Egg wedges, Cottage Cheese, Stuffef Peach, Radishes and Tomatoes, served with Green Goddess Dressing

From The Garden

Lettuce- Tossed Green- Tomatoes- Cucumbers

 

Choice of Dressing

Blue Cheese-French-Russian

 

The Finale

A selection of International Cheeses from the Tray

Crackers- Pumpernickel- Melba Toast

 

Sherbert

Raspberry

 

Desserts

Coupe “Dame Blanche” ( Vanilla ice cream, Half Pear, and Hot Chocolate Sauce)

Mint Chocolate Chip or Vanilla Ice Cream

Apple Pie, plain or a la mode

Orange Pudding with Vanilla Sauce

A selection from our Pastry Cart

 

Fruits

Fresh Fruit of the season

Calimryna figs and Dates- Stemginger in syrup

 

Beverages

Coffee- Tea- Iced Coffee- Ovaltine

Sanka- Postum- Maxwell- Fresh Milk- Cold Chocolate

[Krazy Kruizers]

Thanks for sharing -- my mouth is watering for a couple of those items.

 

I never saved any of my menus from years ago.

[crisp1]

Some Highlights for a day at sea. Jane Fonda's workout 8:30am. Trapshooting 9:15, Table Tennis tournament. Kitchen tour.

715 pax

Consumed in 7 days:

4,125lbs beef, 298 lbs veal, 893lbs pork, 549lbs lamb, 2,411lbs poultry, 1,635lbs seafood, 18,360 eggs, 445lbs cheese, 143 gal ice cream, 105lbs smoked fish, 8 lbs caviar, 8,399 lbs fresh vegetables, 12,125lbs fresh fruit, 1,600lbs rice (crew), 210 lbs rice (pax), 562 lbs coffee, 512 lbs sugar, 1,950 lbs flour, 350 gal milk, 198 btls wiskey, 3,289 bottle heineken

[Krazy Kruizers]

Trapshooting -- I remember when we had that activity on all the cruise lines.

 

And we used to throw streamers as we sailed away from the embarkation port -- waving to people who were allowed down to the docks.

 

[crisp1]

Trapshooting -- I remember when we had that activity on all the cruise lines.

 

And we used to throw streamers as we sailed away from the embarkation port -- waving to people who were allowed down to the docks.

 

 

Yup, there were streamers and we were able to have our friends come aboard for while before sailaway.

[fann1sh]

Thank you for the "blast from the past". My menu only dates from Tuesday January 7, 1997, but this was my first dinner aboard HAL:

 

Appetizers:

 

sweet orange cocktail - honey yogurt dressing

sliced smoked chicken breast - spicy orange sauce and pickled peach segments

country style venison pate - blueberry Cumberland sauce, poached red wine pear

caponara with toasted parmesan garlic croutons - roasted vegetables marinated with herb and balsamic vinegar

hazelnut crusted brie cheese - lingonberry compote and fried leek

 

Salads:

 

Maasdam salad, - arugula, spinach with sliced mushrooms, balsamic and olive oil

wedge of Boston bill lettuce and sliced yellow tomatoes - traditional favorite dressings available, plus today's special fat free and low calorie

 

Soups:

 

essence of seafood with saffron - garnished with julienne of vegetables

cream of white mushroom - topped with latte style cream

chilled apricot soup with white wine and tapioca

 

Today's Spa Cuisine:

 

grilled turkey steak, pineapple onion relish - served with a natural turkey au jus with white wine, curry rice pilaf, sauteed spinach seasoned with pernod

 

 

Vegetarian:

 

stuffed eggplant, pink paprika sauce - filled with medley of vegetables served with pasta

 

Entrees:

 

three cheese spinach tortellini - with sauteed veal strips, mushrooms, tomatoes pesto oil oil, also available as appetizer portion

grilled tuna steak - lemon basion fusion, roasted red peppers, steamed red potatoes, baby bok choy

broiled aged NY sirloin steak - served with black pepper sauce, dauphinoise potatoes, broccoli polonaise, carrot puree

roasted marinated leg of lamb - served in its natural jus with mint, with roasted garlic mashed potatoes, green bean bundle, and sugared carrots.

 

(I don't have the dessert menu, but "Our Chef Mike Marin Recommends" included island passion fruit cake)

 

BTW - first formal night (following evening) included long gone menu items like caviar, and the chocolate tulip.