Hamburg Amerika Linie
Pages
Dishes
Page 2
| Potage Creme Dubarry | |
| Consomme | |
| Gek. Cefaly, Butter | |
| Hammelbraten à la Forestière | |
| Sauté von Hühnerleber mit Champignon und Oliven | |
| Artischockenböden à la Béarnaise | |
| Gebr. Puter | |
| compot | |
| Salat | |
| Vanille-Eis-Creme | |
| Wiener Torte | |
| Käse | |
| Früchte | |
| Kaffee |
Page 3
| Soup cream Dubarry | |
| Consomme | |
| Boiled Cefaly, Buttersauce | |
| Roast Mutton a la Forestiere | |
| Saute of Chickenliver with Mushroom and Olives | |
| Artichokes a la Bearnaise | |
| Roast Turkey | |
| Preserves | |
| Salad | |
| Vanilla-Ice-Cream | |
| Vienna Tart | |
| Cheese | |
| Fruit | |
| Coffee |