Norddeutscher Lloyd Bremen
Pages
Dishes
| Heringfilet,Tomaten-Sauce | |
| Geflugel-Salat | |
| Apples | |
| Bananas | |
| Oranges | |
| Chester [cheese] | |
| Lloyd [cheese] | |
| Swiss [cheese] | |
| Stewed Prunes and Puree of Apples | |
| Strawberry ice-cream | |
| French Vanilla Ice-Cream | |
| Orange Creme | |
| Cake Parisienne | |
| Almond Bread Berlinoise | |
| Cauliflower with Butter | |
| English Celery au Jus | |
| Stuffed Onions | |
| Puree of Peas | |
| Boiled rice | |
| POLENTA | |
| Boiled potatoes | |
| Fried Potatoes | |
| Baked Potatoes | |
| Croquettes potatoes | |
| Bouillon potatoes | |
| Sweet Potatoes | |
| Sirloin Steak, Chive Butter | |
| Chicken with Bacon | |
| English Mutton Chops | |
| Carbonade Flamande | |
| Tenderloin of Beef Nivernaise | |
| Blanquette of Lamb with Rice | |
| Larded Calf's Tongue a l'Estragon | |
| Marrow bones on toast | |
| Boiled Short Ribs, Horseradish Sc., Bouillon Potat. | |
| Pig's Knuckles, Sauerkraut, Puree of Peas | |
| English Sole Meuniere | |
| Bluefish au gratin | |
| Shirred Eggs a l'Opera | |
| Omelette Clamart | |
| Eggs Polignac | |
| Consomme en tasses | |
| Mutton broth with barley | |
| Navarin Soup | |
| Tomato Soup w. Chicken Meat | |
| Cucumber salad | |
| Cress salad | |
| Piccalilli | |
| Mixed Pickles | |
| Potato salad | |
| Tomato Salad | |
| Azia Cucumbers | |
| Radishes | |
| Herring Fillet, Tomato Sauce | |
| Chicken salad | |
| Smoked Rhine salmon | |
| Salad Hollandaise | |
| Herb Anchovies | |
| French Meat Salad | |
| Roastbeef, Sauce Remoulade | |
| Squabs a la Vigneronne | |
| Larded Fricandeau of Veal, Stuffed Tomatoes | |
| Chaud Froid of Crepinettes de Volaille | |
| Vienna Chopped Roast, Mayonnaise Salad | |
| Fillet of Halibut Maitre d'Hotel | |
| Smoked Westphalian ham | |
| Boiled Yorkshire ham | |
| ASSORTED SAUSAGE | |
| Blumenkohl mit Butter | |
| Geraucherter Rheinlachs | |
| Hollandischer Salat | |
| Krauter-Anchovis | |
| Franzos. Fleisch-Salat | |
| Roastbeef, Remoladen-Sauce | |
| Tauben, Winzerin Art | |
| Gespicktes Kalbs-Fricacndeau, Gefullte Tomaten | |
| Chaud Froid von Geflugel-Netzwurstchen | |
| Wiener Braten, Mayonnaise-Salat | |
| Heilbutt-Schnitie Maitre d'Hotel | |
| Geraucherter Westfailischer Schinken | |
| Gekochter Yorkshire Schinken | |
| Diverse Wurst | |
| Radieschen | |
| Aziagurken | |
| Mixed Pickles | |
| Piccalilli | |
| Tomaten-Salat | |
| Kartoffel-Salat | |
| Kresse-Salat | |
| Gurken-Salat | |
| Hammelbruhe mit Graupen | |
| Diverse Wurst | |
| Navarin-Suppe | |
| Tomaten-Suppe mit Huhnfleisch | |
| Kraftbruhe in Tassen | |
| Omelette Clamart | |
| Eier Polignac | |
| Spiegeleier a l'Opera | |
| Englische Seezunge Meuniere | |
| Bluefisch au gratin | |
| Gek.Rippenenden, Meerrettig-Sc.,Bouillon-Kart. | |
| Schweinsknochel, Sauerkraut, Erbsenpuree | |
| Flamische Karbonaden | |
| Aepfel | |
| Bananen | |
| Orangen | |
| Chester Kase | |
| Lloyd kase | |
| Schweizer Käse | |
| Pariser Schnitte | |
| Orangen-Creme | |
| Berliner Mandelbrot | |
| Erdbeer-Rahmeis | |
| Franzos. Vanille-Rahmeis | |
| Gedunstete Pflaumen und Apfelpuree | |
| POLENTA | |
| Gekochter Reis | |
| Erbsenpuree | |
| Gefullte Zwiebeln | |
| Stangensellerie au Jus | |
| Gekochte Kartoffeln | |
| gebratene Kartoffeln | |
| Gebackene Kartoffeln | |
| Krustel Kartoffeln | |
| Bouillon Kartoffeln | |
| Susse Kartoffeln | |
| Kuken mit Speck | |
| Engl. Hammelkotelette | |
| Sirloin-Steak mit Schnittlauchbutter | |
| Markknochen auf Rostbrot | |
| Gespickte Kalbszunge, Estragon-Sauce | |
| Blanquette von Lamm mit Reis | |
| Rindslende Nivernaise |