Nordeutscher Lloyd, Bremen
Pages
Dishes
Page 3
| Reis Creme Florentine | |
| Fleischbruhe, Eiernocken | |
| Glasierter Meerlan, Genfer-Sauce | |
| Hammelkeule a la Bristol | |
| Salmi von Ente, Spanisch | |
| Blumenkohl, Mousseline-Sauce | |
| Gebratner Puter | |
| Zwetschen Kompott | |
| Romischer Salat | |
| Lyoner Pudding, Johannisbeer-Sauce | |
| Franz. Vanille Rahm-Eis | |
| Meringues | |
| Fruchte der Saison | |
| Kaffee |
Page 4
| Rice Creme Florentine | |
| Consomme, Eggs Noques | |
| Glazed Mullet, Sauce Genevoise | |
| Leg of Mutton a la Bristol | |
| Salmi of Duck, Espagnole | |
| Cauliflower, Mousseline Sauce | |
| Roast Turkey | |
| Compote of Prunes | |
| Salad Romain | |
| Pudding Lyonnaise, Sauce Red Currants | |
| French vanilla ice cream | |
| Meringues | |
| Fruit de Saison | |
| Coffee |