German Cuisine
- Creamed potatoes with pepper
- Creamed slice of veal with yellow boletus mushrooms
- Creamed veal escalope
- Crullers
- Currant tart
- Deer medallion with cranberry sauce on sauteed Brussels sprouts
- Dumpling consommé
- Dumplings in a napkin
- Fillet goulash of beef and veal
- Fillet of beef with Lagrein shallots sauce on roast yellow boletus mushrooms with dumplings
- Fillet of brook trout with chives sauce
- Fillet of local cerf sauté rosa
- Fillet of plaice in vegetable crust on white wine sauce
- Fillet of veal sautéed with yellow boletus mushrooms
- Fillets of ostrich with red currant sauce
- Fillets of veal sautéed in mushroom cream sauce
- Florentine cannelloni au gratin on chanterelle sauce
- Fondant potatoes, cauliflower cheese
- French beans in bacon
- Fresh herb cream soup with yellow boletus mushrooms quenelles
- Fried calf's cheeks on marinated potato salad
- Fried calf's cheeks on sauteed peppers vegetables
- Fried diced calf's head on leaf salad with tartare sauce
- Fried potato lasagne with cabbage and cheese sauce
- Fried potato ravioli filled with fresh cheese and ham on mushroom sauce
- Fried potato ravioli filled with sauerkraut
- Fried wheat-semolina cakes
- Garnished clear oxtail soup
- Glazed shoulder of veal on rosemary gravy
- Glazed veal shank
