Breakfast at Sea.

Today, let us imagine we are back in those glorious (if you were rich) between-war years. It is the morning of April 9, 1927, and we are returning from our European holiday aboard the Red Star Line’s passenger steamship SS ‘Arabic’. We left Antwerp on April 1, are scheduled to arrive in New York on April 11 (but will not get in into the following day.)

It was a lovely evening, last evening, was it not? A fine dinner and some dancing with some fine fellow-guests. It is cool, this early morning somewhere in the Atlantic. We have had our early morning stroll around the deck. Now, the first big decision for the day. What to have for breakfast?

S.S Arabic          Saturday, April 9th 1927

Breakfast Menu.

FRUIT

Grape Fruit Compote of Figs Apples

CEREALS

Scotch Oatmeal Triscuits Grape-Nuts Shredded Wheat

Puffed Rice Force Corn Flakes

FISH

Fried River Sole Codfish Cakes

MEAT

Minced Chicken Lamb Kidneys Maitre d’Hotel

Broiled Wiltshire Bacon Grilled Cumberland Ham

EGGS &  OMELETTES

Fried. Boiled. Turned and Poached

Omelettes: Plain & Crevettes.

-

Potatoes Lord Byron

COLD DISHES

Roast Beef Ox tongue Bologna Sausage

Cheese: Gorgonzola, Edam & Canadian

-

White & Graham Rolls Toast Cottage Loaves

Sally Lunns Soda Scones

Buckwheat Griddle Cakes, Maple Syrup

-

Preserves      Marmalade

Coffee     Tea         Cocoa      Chocolate.

That meal was so good that I think we will lunch aboard SS ‘Arabic’ tomorrow.

What did you choose?

Two things intrigue me on this menu. A breakfast cereal called Force? As in ‘May the Force be with you’? A great name for a breakfast cereal. Anyone know what happened to it?

The second thing is the Potatoes Lord Byron. I think potatoes are an under-rated and under-used breakfast opportunity, and I am particularly intrigued by the name of this dish. Byron on one occasion (during one of his eating disorder episodes) disgusted his host by eschewing all the fine dishes put in front of him in favour of mashed up potatoes doused in vinegar.

There are several variations of the dish called Pommes Byron. Most start with a baked potato, and include butter, cream, and cheese – a far cry from the abomination created by Byron himself, and no doubt invented by a disgusted chef who felt that potatoes were destined for higher things.

Here is Escoffier’s recipe. It is a variation of Pommes Macaire, so I give this first.

Pommes Macaire

Bakes some Dutch potatoes in the oven. As soon as they are done, empty them and collect their pulp on a dish; season it with salt and pepper, and work it with a fork; adding to it, the while, 1 ½ oz butter per lb.
Spread this preparation in the form of a galette on the bottom of an omelette pan containing some very hot clarified butter, and brown it well on both sides.

Pommes de Terre Byron.

Prepare the amount of Pommes Macaire, and cook in butter in a small frying pan. Dish; sprinkle copiously with cream and grated cheese, and set to glaze quickly.


Quotation for the Day.

What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.
A.A.Milne