German Cuisine
- Braised cabbage
- Braised cabbage
- Braised lettuce in gravy
- Braised red cabbage
- Broiled angler-fish medallions with dill-butter sauce
- Buckwheat cake
- Buckwheat tartlet
- Buckwheat tartlet on cinnamon whipped cream
- Butter milk tureen with wild berries
- Buttered carrots
- Buttered french beans
- Buttered potatoes
- Buttered rice
- Buttered spinach beets
- Cabbage soup with diced pork fillet in herbs
- Calf's head slice with springtime salad and peasant vinaigrette
- Calf's liver sauté with apples
- Caraway potatoes
- Carrot tartlet with cinnamon cream
- Cauliflower with parmesan and brown butter
- Cerf goulash with red cabbage and pilaf rice
- Château potatoes
- Château potatoes, fried salsify
- Cheese dumplings on stewed rhubarb
- Cheese dumplings with stewed plums
- Cheese-cake
- Cherry tart
- Chicken in beer sauce
- Chive potatoes
- Cinnamon tartlet on honey yogurt sauce
