Norddeutcher Lloyd Bremen
Pages
Dishes
Page 2
| Suppe a la Dubarry | |
| Consomme in Tassen | |
| Gekochter Steinbutt. Austern-Sauce, zerlassene Butter | |
| Rehkeule. Sauce a la Poivrade. | |
| Rissoles a l'italienne | |
| Junge Erbsen | |
| Rotkohl | |
| Tendrons de veau | |
| Hammel-Cotelettes en chaud-froid | |
| Gebrat. Capaun | |
| Erdbeeren | |
| Kopf-Salat | |
| Sago-Pudding. Himbeer-sauce | |
| Gemischtes Rahm-Eis | |
| Genfer Torte | |
| Fruchte | |
| Nachtische | |
| Kaffee |
Page 3
| Coffee | |
| Dessert | |
| Fruit | |
| Cake a la genevoise | |
| Mixed ice-cream | |
| Sago-pudding. Raspberry-sauce | |
| Lettuce-salad | |
| Strawberries | |
| Roast capon | |
| Mutton-chops en chaud-froid | |
| Tendons of veal | |
| Red Cabbage | |
| GREEN PEAS | |
| Rissoles a l'italienne | |
| Leg of venison. Sauce a la poivrade | |
| Boiled turbot. Oyster sauce, melted butter. | |
| Soup a la Dubarry | |
| Consomme en tasses |