German Cuisine
- Stuffed oxtail
- Stuffed potato ravioli
- Stuffed potatoes, leef spinach
- Stuffed potatoes, stewed Savoy
- Stuffed rissoles of smoked pork and cabbage in a mustard sauce
- Stuffed roast lamb with pruns and bacon
- Stuffed saddle of rabbit on sauce chausseur and rice timbale
- Stuffed shoulder of lamb
- Stuffed turkey roulade with mashed potatoes and spinach
- Tench in horseradish crust
- Thick cream of celery soup with semolina a salmon julienne
- Tyrolian steak with onions sauce and roast potatoes
- Vanilla roll with wild berries
- Variety of sucking pig with beer sauce
- Veal cheeks in bread crust on potato salad
- Veal cutlet in butter and sage
- Veal fricassee with herb dumplings
- Veal roulade filled with spinach, carrots and cheese
- Veal shank oven-baked with herbs in white wine
- Veal steak in creamed sauce of yellow boletus mushrooms
- Veal stew in white wine
- Veal stew with mushrooms
- Vegatables rice
- Vegetable soup with pasta
- Vegetable soup with rice
- Vegetable soup with rye-bread
- Vegetable tureen with carrots and mushrooms vinaigrette
- Vegetables sautées
- Warm calf's head salad with onions
- Warm rabbit ham with asparagus salad
