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Classic
Cook Books
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page 348
III.
Fresh butter and bread.Two kinds of cheese.
Warm boiled potatoes, unpeeled, and herring.
Small lobsters and oysters.
Small boxes of salmon.
Large pork sausage in slices.
Smoked salmon. Radishes.
IV.
Fresh butter and bread.
Cheese. Caviar.
Roasted bread.
French sausage in juice.
Smoked tongue. Goose breast.
Pork-omelettes. Hard boiled eggs, chopped.
Liver. Sausage. Radishes.
V.
Bread. Butter. Cheese.
Radishes.
Cut herring.
Hard boiled eggs.
Salt ox tongue.
German sausage (medvurst).
Sardines.
Crabs tails.
Anchovis. Oysters.
Fried fish, cut in small pieces.
Caviar and roasted bread.
Smoked goose breast.
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Classic
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