Nordeutscher Lloyd Bremen
Pages
Dishes
| Lunch a la carte | |
| Cold Dishes | |
| Fresh Langoustes | |
| Sauce rémoulade | |
| Fillets of Herrings in Wine Sauce | |
| Salad Nostiz | |
| Anchovies | |
| Meat Salad Diable | |
| Kiel Bucklinge | |
| Canapes Appetite | |
| Galantine of Turkey Imperial | |
| Farced Cutlets of Veal Carlton | |
| English Roast Beef Vancourt | |
| Assorted Poultry | |
| Leg of Pork with Apple Jelly | |
| Pate of Goose Liver in Aspic | |
| Westfalian ham | |
| ASSORTED SAUSAGE | |
| Boiled Yorkshire ham | |
| Azia Cucumbers | |
| Sweet Pickles | |
| Radishes | |
| Chalots | |
| Potato salad | |
| Potages | |
| Consomme with Chervil | |
| Potage Arcadienne | |
| Chicken okra soup | |
| Clear Soup Grimaldi | |
| Scrambled Eggs Saint Denis | |
| Eggs Bienvenue | |
| Omelette Walenska | |
| Fish | |
| Codfish Balls Benjamin Harrison | |
| Halibut a la Mornay | |
| Special Dishes to Day | |
| Boiled Leg of Mutton Anglaise | |
| Labskau with Dilled Cucumber | |
| Entrees, Releves and Rots | |
| Goose Giblets a la Maitre d'Hotel | |
| Braised Steaks Esterhazy en Casserole | |
| Smoked Tongue with Puree of Peas | |
| Roast Beef with Yorkshire Pudding | |
| Filet saute Cuisinier | |
| Galatine von Puter Imperial | |
| Farcierte Kalbskoteletten Carlton | |
| Englisches Roastbeef Vancourt | |
| Verschiedenes Geflugel | |
| Schweinskeule mit Apfel-Gelee | |
| (From the Grill 15 Min.) | |
| French mutton chops | |
| Oxtail Pepper Sauce | |
| Chicken with Bacon | |
| Vegetables | |
| Mixed beans | |
| Butter Noodles | |
| Tomato Stew | |
| Onions in cream | |
| Boiled rice | |
| Cabbage with Pine-Apple | |
| Flamande Potatoes | |
| Sweet Potatoes | |
| Baked Potatoes | |
| Puree of | |
| Puree of | |
| Boiled potatoes | |
| French fried potatoes | |
| ENTREMETS | |
| Negerkusse | |
| Leipzic Lerchen | |
| Sago-Flummery | |
| Vanilla and National Ice Cream | |
| ALMOND BREAD | |
| Stewed prunes & apples | |
| Dutch cheese | |
| Apples, Oranges and Bananas | |
| Aepfel, Apfelsinen und Bananen | |
| Rahm Kase | |
| Gedunstete Pflaumen und Apfelmus | |
| Vanille- und National-Rahmeis, Alpenbrot | |
| Sago-Flummerie | |
| Leipziger Lerchen | |
| Negerkusse | |
| Ananaskraut | |
| SuB-Speisen | |
| Franzosische Kartoffelp | |
| Frische Langusten, Remouaden-Sauce | |
| Heringsfilet in Weinsauce | |
| Nostiz-Salat | |
| Anchovis | |
| Fleisch-Salat Diable | |
| Kieler Bucklinge | |
| Appetit-Schnittchen | |
| Ganseleberpastete mit Aspik | |
| Westfalischer Schinken | |
| Verschiedene Wurst | |
| Gekochter Yorkshire Schinken | |
| Aziagurken | |
| Susse Pickles | |
| Chalotten | |
| Kartoffel salat | |
| Kraftbruhe mit Kerbel | |
| Suppe Arcadienne | |
| Huhner-Okra-Suppe | |
| Klare Suppe Grimaldi | |
| Ruhrei Saint Denis | |
| Eier bienvenue | |
| Omelette Walenska | |
| Kabeljauballe Benjamin Harrison | |
| Heilbutt a la Mornay | |
| Gekochte Hammelkeule, englische Art | |
| Gekochte Hammelkeule, englische Art | |
| Labskaus mit Salzgurke | |
| Ganseklein a la Maitre d'Hotel | |
| Gedamptte Esterhazy Steaks en Casserole | |
| Raucherzunge mit Schotenpuree | |
| Roastbeef mit Yorkshire Pudding | |
| Geschwungene Lende, Koche Art | |
| Franzosische Hammelkoteletten | |
| Oschenschwanz, Pfeffersauce | |
| Kuken mit Speck | |
| Grune uud Weisse Bohnen | |
| Butternudeln | |
| Tomatenstew | |
| Zweibeln in Rahmsauce | |
| Gekochter Reis | |
| Flamande Kartoffeln | |
| Susse Kartoffeln | |
| Gebackene Kartoffeln | |
| Puree Kartoffeln | |
| Gekochte Kartoffeln | |
| Edamer Kase | |
| Schweizer Käse | |
| Edam Cheese | |
| Swiss cheese | |
| Tomato Salad | |
| Cabbage and Chicory Salad | |
| Tomaten salat | |
| Weisskohl und Endivien Salat |