MENUS FOR SEMINAR with a Main Course and a Dessert
FIRST COURSES
Tart "Flambée"
Puff-pastry Filled with Vegetables
Quiche with Lardons and Eggs / Green Salad
Sausage of Pork / Season Vegetables Salad
Home Made Paté
Pork Pie / Season Vegetables Salad
Green Salad with Hot Goat'sMilk Cheese and Lardons
Endive with Lardons
Snail Croustade
Puff-Pastry Patties with a Ragouit of Veal,
Chicken, Quenelles and Mushrooms
Game Paté withPistachios
/ Season Vegetables Salad
Smoked Shoulder of Pork / Green Salad / Sauté Mushrooms with Garlic
Smoked breast Fillets of Ducks / Conserve of Ducks' Gizzards / Sauté of
Poultry Livers with Porto
FISCH
Paté of Fish and Home-made Smoked Salmon with
Blinis
Grilled Tournedos of Salmon Served With Vegetables Spaghettis and Creams
of Noilly
Salmon Escalopes with Leek Cream
Sea bream Fillet / Red Peppers and Tomatoes purée
Salad with Sole Filets and Fried
Variegated Scallops
Home-madeSmoked Salmon and Blinis
SUITES
Shoulder of Pork / Potatoes Salad
Knuckle of Pork / Potatoes Salad
Smoked Kassler
wrapped in Pastry / Horseradish Sauce
Liver Quenelles / Sauté Potatoes
Body Thick Skirt of Beef With Green Pepper
Beefsteak with Mustard Sauce
Grilled Rump-Steak
Leg of Lamb
Cordon Bleu Cook
Slices of Poached Veal
Veal Escalope Fried in Cream
Veal Escalope Fried in Breadcrumbs
Roast Horse
Female Dear Steak / Alsacian Pasta
Jugged Female Dear
Jugged Young Wild Boar
SPECIALITES FROM
SAUERKRAUT GARNISHED
VARIOUSLY
RAGOUT OF MARINATED MEAT
/ POTATOES AND OGNIONS
PIKE – PERCH WITH
SAUERKRAUT
DESSERTS
Halved Peaches and Raspberry Purée
Iced Raspberry Mousse with
Raspberry purée
Iced Kouglof with Marc de Gewürztraminer