Braised Beef Roast
Main Course
Braised Beef Cheeks in Red Wine
Main Course
Smoked Pork Loin in a Dough Coat with Red Wine Onions and Mustard Mashed Potatoes
Main course
Stuffed Pork Roll Roast with Mushroom-Nut Filling
Main Course
Glazed Leg of Lamb
Main Course
Rack of Lamb with Herb Crust and Onion Confit
Main course
Braised Rabbit Legs in Herb Sauce
Main Course
Braised Beef Classic
Main Course
Braised Goose Legs with Savoy Cabbage Cream
Main Course
Autumnal Squash-Potato-Casserole
Casserole
Hearty Skewers with Pineapple
Finger food
Gebratene Rinderhuft mit Rotweinjus
Main Course
Pecan nut Cheesecake with Shortbread
Cake
Veal Cutlet with Balsamic Onions
Main Course
Braised Veal Cheeks in Red Wine Sauce
Main course
Apple Tiramisu Variation
Dessert
Duck Leg with Honey-Orange Glaze
Main Course
Mushroom Terrine with Orange Jelly
Spread
Hearty Sauce for Game Dishes
Sauces
Elbow Macaroni in Creamy Ham Leek Sauce
Student cuisine
Rhubarb Cakes
Cake
Apple Calvados Casserole
Cake
Braised Veal Shank Milanese Style
Main Course
Fruity Curry Sauce
Sauces