Page:Meier - The Art of German Cooking and Baking.djvu/376

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No. 10.—Asparagus soup.—Chicken pie with cold slaw.—Potatoes.—Apple strudel.

No. 11.—Vegetable soup.—Veal chops.—Kohlrabi.—Mashed potatoes.—Stuffed apples with rice pudding.

No. 12.—Oyster soup.—Goose stuffed with chestnuts.—Cranberries.—Potatoes.—Vanilla ice cream with hot chocolate sauce.

No. 13.—Potato soup.—Mock rabbit.—Mashed potatoes.—Green beans.—Wine jelly.

No. 14.—Blueberry soup.—Chicken fricassee with rice and potatoes.—Potato pancakes with apple sauce.

No. 15.—Red wine soup.—Stuffed lamb crown roast.—Turnips.—Mashed potatoes.—Rice pudding with cherry syrup.

No. 16.—Cauliflower soup.—Fried sausage.—Beets.—Potatoes.—Bread pudding with cream.

No. 17.—Lentil soup with Wieners.—Fried fish.—Head lettuce.—Fried potatoes.—Filled omelet.

No. 18.—Bouillon with farina dumplings.—Stuffed veal breast.—Asparagus.—Stuffed potatoes.—Coffee with thousand puff tart.

No. 19.—Bean soup.—Stuffed cabbage head.—Potatoes with cracker sauce.—Apple fritters.

No. 20.—Celery soup.—Sour roast.—Potato dumplings.—Noodles.—Fruit salad with whipped cream.