The Art of Naming Dishes On Bills of Fare
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In our eReader you can find the full English version of the book. Read The Art of Naming Dishes On Bills of Fare Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Art of Naming Dishes On Bills of Fare
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To quickly assess the difficulty of the text, read a short excerpt:
Potages: Consomme de Boeuf en Tasse. Creme de Poule, Danoise.
Poisson: Bar de mer bouilli, Sauce Soubise. Entrees: Boeuf pique, braise a la Mode.
Ragout de Rognons aux Champignons.
Epaule de Mouton rotie.
Grill: (15 Minutes) Cotelettes de Pore.
Volatile: Poularde rotie.
Legumes: Choux de Bruxelles. Pois a la^ Creme.
Pommes d. T. Bouillies, au four, ou Puree.
Croquettes de Pommes d. T.
Laitues.
Salades: Tomates.
Peches.
Compote Cerises.
Fromages: Roquefort.
Creme.
Glace creme de Desert: Vanille....
Patisserie.
Fruits: Oranges, CAFE.
Raisins. THI HAUPTMAHLZEIT NACH DER KARTE Vorspeise: Austern-Kocktehl.
Suppen: Rind-Kraftbriihe in Tasse. Huhn-Rahmsuppe, danisch.
Fisch: Gekochter Seebarsch, Soubise-Tunke. Eingangsgerichte : Gespickter Rindsschmorbraten, modisch.
Nierenragu mit Tafelpilzen.
Gebratene Hammelschulter.
Vom Rost: (15 Minuten) Schweinschrippchen.
Gefliigel: Gebratenes Masthuhn. Gemiise: Rosenkohl. Erbsen in Rahmtunke.
Gekochte, gebackene oder Mus-Kartoffel. Kartof f elkr usteln .
What to read after The Art of Naming Dishes On Bills of Fare?
You can find similar books in the "Read Also" column, or choose other free books by L Schumacher to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Potages: Consomme de Boeuf en Tasse. Creme de Poule, Danoise.
Poisson: Bar de mer bouilli, Sauce Soubise. Entrees: Boeuf pique, braise a la Mode.
Ragout de Rognons aux Champignons.
Epaule de Mouton rotie.
Grill: (15 Minutes) Cotelettes de Pore.
Volatile: Poularde rotie.
Legumes: Choux de Bruxelles. Pois a la^ Creme.
Pommes d. T. Bouillies, au four, ou Puree.
Croquettes de Pommes d. T.
Laitues.
Salades: Tomates.
Peches.
Compote Cerises.
Fromages: Roquefort.
Creme.
Glace creme de Desert: Vanille....
Patisserie.
Fruits: Oranges, CAFE.
Raisins. THI HAUPTMAHLZEIT NACH DER KARTE Vorspeise: Austern-Kocktehl.
Suppen: Rind-Kraftbriihe in Tasse. Huhn-Rahmsuppe, danisch.
Fisch: Gekochter Seebarsch, Soubise-Tunke. Eingangsgerichte : Gespickter Rindsschmorbraten, modisch.
Nierenragu mit Tafelpilzen.
Gebratene Hammelschulter.
Vom Rost: (15 Minuten) Schweinschrippchen.
Gefliigel: Gebratenes Masthuhn. Gemiise: Rosenkohl. Erbsen in Rahmtunke.
Gekochte, gebackene oder Mus-Kartoffel. Kartof f elkr usteln .
What to read after The Art of Naming Dishes On Bills of Fare?
You can find similar books in the "Read Also" column, or choose other free books by L Schumacher to read onlineMoreLess
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