Norddeutscher Lloyd Bremen
Pages
Dishes
Page 2
| Suppe nach der Konigin Margot | |
| Kraftbruhe | |
| Gebackene Austern nach Villeroi | |
| Rinds-Lendenbraten - Sauce Vernon | |
| Junge Erbsen, englisch | |
| Herzogin Kartoffeln | |
| Schinken in Burgunder | |
| Perlhuhn-Brustchen a la financiere | |
| Puterbraten - Cronsbeer-Sauce | |
| Kopf-Salat | |
| Birnen | |
| Stangenspargel | |
| Mousseline Sauce | |
| Plum-Pudding | |
| Weinschaum Sauce | |
| Illuminiertes Rahm-Eis | |
| Makronen-Aufsatz | |
| Nachtisch | |
| Cafe melange | |
| Fruchte |
Page 3
| Soup a la reine Margot | |
| Consomme | |
| Fried oysters a la Villeroi | |
| Tenderloin of beef - Sauce Vernon | |
| Green peas a l'anglaise | |
| Potatoes a la duchesse | |
| Ham in Burgundy wine | |
| Breast of guinea fowl a la financiere | |
| Pears | |
| roast turkey - cranberry sauce | |
| Lettuce Salad | |
| Plum Pudding | |
| Dessert | |
| Cafe melange | |
| Fruits | |
| Transparent ice-cream | |
| Macaroon table piece | |
| Sauce Chaudeau | |
| Asparagus | |
| Mousseline Sauce |