Here's an early 60's menu from the Santa Fe Super Chief Express Dining Car, courtesy of Vincent and Mary Price's "Treasury of Great Recipes", first published in 1965. The Super Chief was the flagship passenger train of the Atchison, Topeka and Santa Fe Railway. It was often called "The Train of the Stars" because of the many Hollywood stars who travelled on the streamliner between Chigaco and Los Angeles. The last train ran in 1974.
According to Wikipedia (so it must be true):
"The Continental cuisine offered aboard the Super Chief went beyond the typical American fare found on other trains, and often rivaled that served in many five-star restaurants, befitting the train's upscale clientele. A "Wake-Up Cup" of coffee was brought to one's private bedroom each morning, on request, a service exclusive to the Super Chief. Breakfast and lunch were served à la carte, while dinner could be ordered either à la carte or table d'hôte.
The elaborate dinner offerings generally included caviar and other delicacies, cold salads, grilled and sauteéd fish, sirloin steaks and filet mignon, lamb chops, and the like. For discerning palates, elegant champagne dinners were an option. Ironically, one of the Super Chief's most popular signature dishes was the A T & SF version of pain perdu, simply and appropriately named Santa Fe French Toast."
The original recipe (from Vincent and Mary Price's "Treasury of Great Recipes"):
1. Preheat oven to hot (400∘F).
2. Use bread that is a little dry- 2 or 3 days old.
3. Cut 3 slices of bread, ¾ inch thick. Trim custs and cut across diagonally to make 6 triangles.
4. In a bowl beat: 2 eggs until light and frothy. Add ½ cup cream, a pinch of salt and a dash of nutmeg.
5. Soak bread, a few pieces at a time, so that they absorb the egg-cream mixture thoroughly.
6. In a skillet heat: ¼ cup cooking oil.
7. Fry bread on both sides to a golden colour.
8. Remove the bread from the pan and drain on a paper towel to absorb any excess grease.
9. Place on baking sheet and allow to puff up in the hot oven for 3 to 5 minutes.
Presentation:
On heated plates put 3 triangles of French toast per portion. Sprinkle with confectioner's sugar and serve with Maple Syrup. For variations you can also serve it with applesauce, currant jelly, honey, jam or cinammon sugar.
