Norddeutscher Lloyd Bremen
Pages
Dishes
Page 2
| Graupenschleim Suppe nach Beauharnais | |
| Kraftbruhe mit Gemusen | |
| Gestreifter Barsch, Zerl. Butter, Petersilien Sauce | |
| Rostbraten, Nivernaise Art. | |
| Chateaubriand Kartoffeln | |
| Kalbshirn, Kardinals Art. | |
| Junge Erbsen, englische Art | |
| Gedampfte Ente, flamlandische Art. | |
| Puterbraten, Kronsbeersauce | |
| Puterbraten, Kronsbeersauce | |
| Mirabellen | |
| Endivien-Salat | |
| Wein Gelee | |
| Frucht Rahmeis | |
| Backwerk | |
| Vanille Waffeln | |
| Frishe Erdbeeren | |
| Butter und Kase | |
| Fruchte | |
| Nachtisch | |
| Kaffee |
Page 3
| Potage creme d'orge a la Beauharnais | |
| Consomme a la Jardiniere | |
| Striped bass, Melted butter, Parsley sauce | |
| Roastbeef a la nivernaise, Potatoes a la Chateaubriand | |
| Calf's brain a la cardinal | |
| New peas a l'anglaise | |
| Stewed duck a la flamande | |
| ROAST TURKEY, CRANBERRY SAUCE | |
| Mirabelles | |
| Chicory-salad | |
| Wine Jelly | |
| TUTTI FRUTTI ICE CREAM | |
| PASTRY | |
| Vanilla Wafers | |
| Fresh Strawberries | |
| Butter and cheese | |
| Fruit | |
| Dessert | |
| Coffee |