Page:Meier - The Art of German Cooking and Baking.djvu/375




 * 1 salmon with lobsters and mayonnaise dressing

1 venison roast

1 roast beef

1 saddle of veal or veal roast

1 ham

1 chicken, asparagus and crawfish jelly with herb sauce

2 chicken pies with champignons

1 macaroni pudding with tomato sauce

1 goose liver pie garnished with aspic

Fine fish salad

Lobster salad

2 dishes of vegetables, (asparagus, peas, morels with crabtails

12 deviled eggs

6 qts. assorted ices

2 wine jellies with fruit

4 portions of cake