German Cuisine: Main Course
- Stuffed turkey roulade with mashed potatoes and spinach
- Tyrolian steak with onions sauce and roast potatoes
- 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
