Norddeutscher Lloyd Bremen
Pages
Dishes
Page 2
| Ochsenschwanz-Suppe | |
| Kraftbruhe | |
| Gekochter Heilbutt Joinvoille Sauce | |
| Roastbeef, Westmoreland Sauce | |
| Prinzessbohnen mit Petersiliebutter | |
| Schlosskartoffeln | |
| Salmi von Ente auf savoyische Art | |
| Kapaunenbraten, Périgord Sauce | |
| Ringelotten | |
| Kopf-Salat | |
| Stangenspargel, Zerlassene Butter | |
| Biskuit Pudding nach Richelieu | |
| Vanille Pistazien-Eis | |
| Hohlhippen | |
| Nachtisch | |
| Fruchte | |
| Kaffee |
Page 3
| Princess beans a la maitre d'hotel | |
| Ox-tail soup | |
| Consomme | |
| Boiled halibut, Sauce Joinville | |
| Roastbeef, Westmoreland Sauce | |
| Potatoes à la chateâu | |
| Salmi of duck à la savoisienne | |
| Roast capon, Périgord sauce | |
| Green Gages | |
| Lettuce Salad | |
| Asparagus, Melted butter | |
| Bisquit pudding à la Richelieu | |
| Vanilla pistachio ice-cream | |
| Wafers | |
| Dessert | |
| Coffee | |
| Fruits |