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Norddeutscher Lloyd Bremen

Date
1910-03-14
Restaurant
Norddeutscher Lloyd Bremen
Event
Lunch A La Carte Held By Nordeutscher Lloyd Bremen At On Board Ss 'Berlin

Pages

  1. Page 1

Dishes

Hummer - Sauce Remoulade
Skandinavischer Salat
Geraucherter Aal
Christiania Anchovis
Delikatessheringe
Roastbeef Maryland
Tournedos Carlton
Schweinskeule Westmoreland
Westfal. Schinken
Blumenkohn Vinaigrette
Salat Beaucaire
Koteletten Pojarsky
Marinierte Hammelschulter
Kapaun
Gekochter Yorkshire Schinken
Verschiedene Wurst
Aziagurken
Susse Pickles
Tafelsellerie
Radieschen
Trophy-Salat
Thuringer Kohl-Salat
Kresse-Salat
Kartoffel-Salat burgerliche Art
Mulligatawney-Suppe
Tomaten-Suppe mit Sago
Huhnerbouillon mit Pastini
Consomme in Tassen
Ruhrei schottisch
Eier Duval
Omelette Chasseur
Kongsfisch - Kapern-Sauce
Gebackene Weichkrebse
Corned Beef, Cabbage
Pork and beans
Kalbfleisch Marengo
Hasenbraten - Apfel-Puree
Lammkeule - Minz-Sauce
Kalbsfusse Custine
Taubenfrikassee mit Spargel
Vom Grill: Franzos. Hammelkoteletten
Vom Grill: Beefsteaks
From the Grill: Frresh Mutton Chops
Vom Grill: Kuken mit Kresse
From the Grill: Beef Steaks
Bruchspargel
Weisskohl
From the Grill: Chicken with Cress
Eier-Apfel Palermitaine
French potatoes
Boiled potatoes
Baked Potatoes
Sellerie-Puree
Saratoga Potatoes
Puree Potatoes
Ditalini au Parmesan
Sweet Potatoes
dekochter Reis
Lobster, Sauce Remoulade
Smoked eel
Scandinavian Salad
Bananen-Beignets
Christiania Anchovies
Cauliflower Vinaigrette
Rhabarber-Kuchen
Salad Beaucaire
Marasquino Creme
Delicates Herrings
Roast Beef Maryland
Cutlets Pojarsky
Vanille Rahm-Eis
Tournedos Carlton
Himber Rahm Eis
Backwerk
Gedunstete Pflaumen
Marinated Shoulder of Mutton
Gedunstete Birnen
Lloyd kase
Leg of Pork Westmoreland
Capon
Schweizer Käse
Raspberry Ice Cream
Westphalían Ham
Gorgonzola
Boiled Yorkshire ham
Birnen
Different Sausage
Apfel
Mandarinen
Vanilla ice cream
Corned Beef, Cabbage
Pork and beans
Lloyd cheese
Swiss cheese
Gorgonzola Cheese
Pears
Apples
Mandarins
Azia Cucumbers
Sweet Pickles
Table Celery
Radishes
Thuringia Cabbage Salad
Cress salad
Potato salad Bourgeoise
MULLIGATAWNEY SOUP
Tomato Soup with Sago
Chicken Broth with Pastini
Consomme en cups
Scrambled Eggs scotch Style
Omelet Chasseur
Eggs Duval
Gulyas of Veal Marengo
Roast Hare Apple Puree
Leg of Lamb Mint Sauce
Kingfish Caper Sauce
Fried Soft Shell Crabs
Calf's Feet Custine
Fricassee of Squabs with Asparagus
PASTRY
Stewed prunes & pears
Cut asparagus
white cabbage
Egg-plants Palermitaine
Puree of Celery
Ditalini au Parmesan
Plain Boiled Rice
Franzos. Kartoffeln
Gekochte Kartoffeln
Gebackene Kartoffeln
Saratoga Kartoffeln
Puree Kartoffeln
Geback. Susse Kartoffeln
Rhubarb Cake
Banana Beignets

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.