German Cuisine: Hors d'Å“vres
- Asparagus- and potato tureen on a salad of lettuce hearts
- Barley timbale of vegetable with calf's tongue salad
- Boiled beef jelly with turnip julienne
- Calf's head slice with springtime salad and peasant vinaigrette
- Composition of calf's heat and vegetables
- Grisons air-dried beef roulade on kohlrabi salad
- Ham cornets with russian salad on a bed of salad
- Ham mousse on asparagus salad
- Ham mousse on green asparagus with salads and toast
- Jellied asparagus with turkey ham
- Jellied barley on black peel salad
- Jellied boiled beef with horseradish and beetroots
- Jellied boiled beef with horseradish mousse
- Jellied ham and parsley
- Jellied trout on autumn salad with truffled potatoes
- Jellied vegetables with chanterelles and fillet of venison on salad julienne with brown bread
- Pickled ox tongue on dumplings carpaccio with radishes vinaigrette
- Salad of cracknel dumplings with smoked meat and radish dressing
- Salad of veal shank on green beans
- Small vegetable jelly on potato and thyme salad
- Smoked sucking pig ham with marinated barley salad and brown bread
- Vegetable tureen with carrots and mushrooms vinaigrette
- Warm calf's head salad with onions
- Warm rabbit ham with asparagus salad
