European cuisine: Main Course
- Artichokes omelette
- Asparagus in hazelnut bread on chive sauce
- Baked asparagus with breast of quail
- Baked asparagus with king prawns on saffron sauce
- Baked chicken
- Baked lamb chop with beans and rosemary gravy
- Baked poussin with oven tomato
- Baked shoulder of veal with rosemary
- Baked vegetable escalope on oven-cooked cherry tomatoes
- Bakon omelette
- Beef escalope, zingara style
- Beef goulash, Tyrolean style
- Beef stew with spring vegetables
- Beef stroganoff
- Beef Stroganoff in mustard sauce
- Beef Stroganoff in mustard sauce
- Beef Wellington
- Beef with vegetable and potato gratin
- Boiled beef with sauerkraut
- Braised beef cheeks in red wine
- Braised beef with pearl onions
- Braised duck leg with vegetables and mushrooms
- Braised leg of rabbit on sauteed asparagus stew
- Braised leg of rabbit with vegetables
- Braised roll of beef, stuffed with Brussels sprouts
- Braised shin of beef in red wine
- Braised shoulder of beef in white wine
- Braised tripe with vegetables
- Braised veal cheek with stuffed tomato and potato cakes
- Braised veal cheeks in red wine
