German Cuisine: Main Course
- Roast pork with spinach
- Roast saddle of pig with fresh marjoram
- Roast shoulder of veal with onions purée
- Roast sucking pig with dumplings and cabbage salad
- Roast veal and sucking pig, oven-cooked
- Roast veal breast with beetroots and caramelized apples
- Roast veal of milk
- Roast veal roll
- Roast veal shank with braised vegetables
- Rolled roast veal filled with eggs and mushrooms
- Rolled roast veal oven-baked with potatoes
- Saddle of rabbit in bread crust with warm potato salad
- Saddle of veal steak gratinated with spinach and cheese served with spätzle and vegetables in season
- Saddle of veal steak with roast yellow boletus mushrooms and dumplings
- Sautéed pork chop in mustard sauce
- Sautéed pork-steak in paprika cream
- Sautéed tournedos with pepper
- Shoulder of pickled pork cooked with Sauerkraut and bacon dumplings
- Shoulder of veal oven-cooked with onion sauce
- Sirloin of pork in chive sauce
- Slice of saddle of veal with vegetables and herb gnocchi
- Smoked loin of pork with sauerkraut
- Stuffed breast of veal
- Stuffed escalope of pork
- Stuffed loin of sucking pig on braised cabbage with mashed potatoes
- Stuffed meatloaf with eggs
- Stuffed oxtail
- Stuffed roast lamb with pruns and bacon
- Stuffed saddle of rabbit on sauce chausseur and rice timbale
- Stuffed shoulder of lamb
