& Speisen Getränke

Total Page:16

File Type:pdf, Size:1020Kb

& Speisen Getränke Juni 2021 Speisen Ein Stück Lüneburg& genießen... GetränkeFESTDIELE • RESTAURANT • BIERGARTEN • EVENTS • STRASSENKAFFEE • LÜPAS • und vieles mehr KRONE Bier- & Event-Haus · Heiligengeiststraße 39-41 · 21335 Lüneburg · Tel. (0 41 31) 244 50 50 · Fax 4 18 61 · www.krone-lueneburg.de Lecker – schmeckt immer Lüpas - kleine Leckereien aus der Region – Fleischlos – aber nicht reizlos – Lüneburger version of Tapas Vegetarian dishes ½ Dutzend Minifrikadellen mit Krone-Senf € 3,50 Große Heidekartoffel 6 meatballs with mustard „Krone“ mit würzigem Kräuterquark 7⁾ und buntem Salat € 7,80 Baked potato with sour cream and mixed salad Kartoffelspalten mit Kräutersauerrahm7⁾ € 3,50 Potato wedges with sour cream Pasta mit Olivenöl getrockneten Tomaten, Rauke, Pesto Lüneburger Pfannenschlag mit Krone-Dunkelbrot € 3,70 und frischem Parmesankäse € 8,90 „Grützwurst“ black pudding with dark bread „Krone“ Pasta with olive oil, tomatoes, Original Labskaus mit Rote Betescheiben € 3,70 parmesan cheese and rocket Mashed potatoes, brisket and beetroot Krone-Kartoffelrösti (groß) Marinierte Schafkäsewürfel Ewe’s milk cheese cubes € 4,30 mit Tomaten, Champignons, Schafkäsewürfeln, Rauke und Crema di Balsamico € 10,80 Currywurstscheiben 3⁾1⁾ mit Curry Ketchup € 3,60 Krone-potato Rösti, with tomatoes, champignons, Sliced sausage with spicy curry ketchup Ewe’s milk cheese cubes, rocket and balsamic dressing Würfel von der Heidesülze mit Kräuterremoulade 3⁾ € 3,70 Pfannengemüse Aspic cubes with remoulade Heidekartoffeln mit gebratenem Gemüse vom Markt und geriebenem Schafkäse 2⁾ € 9,50 Brotzeit auf Norddeutsch – Snack North German Style Local grown potatoes with fried vegetables from the market and grated sheep cheese Krone-Lieblingsvesper Heidesülze, Katenschinken 1⁾ 3⁾, Zwiebelmettwurst Salate – mal ´was Knackiges – Crunchy salads mit roten Zwiebeln 1⁾ und Camembert, dazu Apfel-Griebenschmalz, Butter und Sauergemüse 3⁾ Dressingauswahl und natürlich Krone-Dunkelbrot € 9,80 Krone-Dressing mit einem Hauch von Knoblauch Aspic, smoked ham, Zwiebelmettwurst with red onions, American-Dressing sahnig süß ‐sauer, mit vielen Kräutern camembert, pickles and apple-greaves-lard served with dark Balsamico-Dressing bread „Krone“ Kleiner bunter Salat Käptn`s-Vesper Hausgebeizter Fjord-Lachs, Matjesfilet und Small mixed salad € 4,80 1 Brathering mit Kräutersauerrahm 7⁾, Hausfrauensauce und Krone-Dunkelbrot € 11,20 Krone-Gartensalat Marinated Fjord salmon with sour cream, soused herring bunte Blattsalate mit Gurken, Tomaten, Karotten und with sauce “Hausfrauen” and a half pickled herring Frühlingslauch, dazu Kräuterbaguette € 9,20 served with dark bread “Krone Mixed green salad with cucumber, tomatoes, carrots and spring onions, with herb baguette Aus der Suppenküche – soup kitchen Krone-Caesar Salat Suppe von Heidekartoffeln Römersalat mit Caesar Dressing, Krone-Dunkelbrot mit Rauchenden 1⁾ 7⁾ und Krone-Dunkelbrot Croûtons – Croutons und Parmesan, dazu Kräuterbaguette € 9,80 in der Löwenkopfterrine € 5,50 Romaine lettuce with Caesar Dressing, croutons, Potato soup with slices of sausage and croutons parmesan and a herb baguette Lüneburger Hochzeitssuppe Wahlweise zu unseren Salaten mit Eierstich und Fleischklößchen – Gebratene Hähnchenbrust € 2,60 in der Löwenkopfterrine € 5,50 Gebratene Lachsmedaillons € 2,90 „Lüneburger Hochzeitssuppe“ beef tea with meatballs Kleines paniertes Schnitzel „Wiener Art“ € 2,60 and egg royale Geriebener Schafkäse € 2,00 Pasta ? Nudeln ? Hauptsache lecker – Pasta Immer wieder gut – Classics Makkaroni mit gebratenen Hähnchenbruststreifen, getrockneten Tomaten und fruchtiger Tomatensauce Lüneburger Pfannenschlag mit Basilikum € 10,40 Deftige Grützwurst mit Zwiebeln, Gewürzgurke 4⁾ Macaroni with fried chicken breast strips, sun-dried und Bratkartoffeln € 9,90 tomatoes and a fruity tomato sauce with basil “Grützwurst” black pudding made of pork, onions and pearl barely served with fried potatoes and gherkin Saftiges Rindergulasch mit Makkaroni und Champignons € 10,50 Hausgemachte Sülze Beef goulash with macaroni mit Remouladensauce 3⁾ und Bratkartoffeln € 10,20 and mushrooms Aspic served with fried potatoes and remoulade ... und besonders draußen, an der frischen Luft! Kronenpfanne Drei Schweinemedaillons vom Filet Hamburger Pannfisch mit Champignonrahm, Broccoli, auf Bratkartoffeln € 17,20 Gebratenes Rotbarschfilet in einer körnigen Senfsauce, Three medallions of pork fillet served with a mushroom dazu Bratkartoffeln € 13,10 cream sauce, fried potatoes, broccoli „Hamburger Pannfisch“ red fish served with Zwei Bratheringe 2⁾ 4⁾ mustard sauce, fried potatoes and roasted onions nach „Kroneart“ eingelegt, mit Bratkartoffeln € 10,60 Matjes nach Hausfrauenart Marinated herring with fried potatoes Zwei Matjesfilets mit Äpfeln und Zwiebeln in einer Classic Lüneburger ( 125 g ) leichten Joghurtsauce, dazu Bratkartoffeln € 10,80 Getoastetes Sesambrötchen, Rinderhack, Two fillets of soused herring with apples and onions saftig gegrillt, mit Tomate, Salat, Zwiebeln in yoghurt sauce served with fried potatoes und Pommes Frites € 10,10 Hamburger (125 g) with a toasted sesame bun, beef patty, tomato, onion, lettuce, burger sauce and French fries da geht noch `was hinterher – something always follows …das Ganze plus Käse €10,90 ... with cheese Rote Grütze aus der Heide mit einer Kugel Crème Vanilla Eiscreme € 4,60 Kartoffeln wie bei Muttern – all about potatoes Fruit delight „Rote Grütze“ served with vanilla ice cream Große Kartoffel mit Matjeshappen Portion Sahne – serving of whipped cream € 1,10 in leichter Apfel-Zwiebel-Joghurtsauce und Salat € 10,90 Baked potato with pieces of soused herring, onions Ofenfrischer Apfelstrudel auf Vanille-Sauce € 5,10 and apple served with sauce “Hausfrauen” and mixed salad Apple Strudel, served with vanilla sauce Krone-Kartoffelrösti3 ⁾ mit gebratenen Eiscremige Verführungen – ice-creamy seduction Hähnchenstreifen in Champignonrahmsauce € 11,90 Potato Rösti with chicken strips and mushroom cream sauce Unsere Mövenpick Eissorten: Crème Vanilla, Chocolat Chips, Großer Hunger? Kein Problem – Meat dishes Strawberry Cream, Maple Walnuts, Rumpsteak 200g 1 Kugel / 1 scoop € 1,50 mit geschmortem Zwiebel-Champignon-Gemüse, types of Möwenpick ice cream: Ofenkartoffel mit Kräuterquark7 ⁾ € 20,50 Crème vanilla, chocolat chips, Rump steak (200g) with braised onions and white strawberry cream, maple walnuts, mushrooms, baked potato with herb curd cheese Knusper Becher Crème Vanilla, oder Maple Walnuts und Chocolat Chips mit grünen Speckbohnen, Bratkartoffeln mit Mandeln, Krokant und Schokosauce € 5,90 und Kräuterbutter € 20,50 Vanilla, walnuts and chocolat ice cream or served with green bacon beans, served with chocolat sauce and brittle fried potatoes and parsley butter Knuspriges Schnitzel “Wiener Art” ca. 200 g Schwarzwaldbecher Kirschen mit Crème Vanilla mit Bratkartoffeln und Zitrone € 12,10 und Chocolat Chips, Sahne und Schokostreusel € 5,50 ...oder mit lauwarmem Kartoffel 3⁾- Gurkensalat € 12,10 Vanilla and chocolate ice cream served with Breaded escalope with fried potatoes cherry compote, whipped cream and chocolate chips ... or with warm potato cucumber salad Eierlikörbecher 3 Kugeln Crème Vanilla mit Sahne Currywurst 1⁾ 3⁾ mit Curry Ketchup, und Eierlikör € 5,80 3 scoops vanilla ice cream served with Pommes Frites und Mayonnaise € 7,80 advocaat and whipped cream Sausage with curry ketchup, French fries and mayonnaise Milchshakes und mehr – milkshakes and more Milchshakes – Milkshake at your choice: Immer ‘ne Handbreit Wasser unterm Kiel – Fish dishes Crème Vanilla, Strawberry Cream, Chocolat Chips, Maple Walnuts, Crème Pistache € 4,40 Original Seemanns Labskaus mit Roter Bete, Gewürzgurke 4⁾, 1 Spiegelei Eiskaffee und Matjesfilet € 12,40 mit Crème Vanilla und Sahne € 4,70 Mashed potato, brisket and beetroot served Chilled Coffee with vanilla ice cream with a fried egg and a soused herring and whipped cream Gebeizter Fjord-Lachs Eisschokolade mit Kräutersauerrahm, Salat und Kartoffel-Kräuterröstis € 10,80 mit Crème Vanilla und Sahne € 4,70 Lightly marinated Fjord salmon with sour cream, Chilled Chocolat with vanilla ice cream salat and potato rösti and whipped cream ... ist für alle da! Frisch »Gezapftes« vom Fass Erfrischungen Lüneburger Pilsener 0,2 l € 2,20 / 0,4 l € 3,90 St. Michaelis Gourmet Fl 0,25 l € 2,60 / Fl 0,75 l € 5,50 Lüneburger Kronen St. Michaelis Gourmet still Fl 0,25 l € 2,60 / Fl 0,75 l € 5,50 Dunkel 0,2 l € 2,20 / 0,4 l € 3,90 Coca Cola2⁾⁶⁾, Fanta1⁾2⁾, Sprite1⁾ ---------------- Fl 0,20 l € 2,60 Alsterwasser 0,2 l € 2,20 / 0,4 l € 3,90 MezzoMix1⁾2⁾, Coca Cola light2⁾⁶⁾⁸⁾---------------- Fl 0,50 l € 4,20 Erdinger Urweisse 0,3 l € 3,10 / 0,5 l € 4,30 Coca Cola Zero⁴⁾ ----------------------------------- Fl 0,20 l € 2,60 Schweppes Bitter Lemon3⁾⁵⁾ --------------------- Fl 0,20 l € 3,00 Biere aus der Flasche Ginger Ale2⁾ ---------------------------------------- Fl 0,20 l € 3,00 Erdinger Hefe dunkel 0,5 l € 4,30 Tonic Water⁵⁾ ---------------------------------------- Fl 0,20 l € 3,00 Erdinger Kristall 0,5 l € 4,30 Erdinger alkoholfrei 0,5 l € 4,30 Säfte & Nektar Holsten alkoholfrei 0,33 l € 3,10 Apfel, Orange, Kirsch, Banane, Rhabarber Vita Malz 0,33 l € 3,10 Grapefruit, Ananas, Maracuja ------------------ Gl. 0,2 l € 2,90 Traube, Tomate ------------------------------------- Fl 0,2 l € 2,90 Weine Fruchtschorle Weißwein 0,2 l Verschiedene Saft-Sorten Gl. 0,3 l € 3,30 / Gl. 0,4 l € 4,10 Riesling Q.b.A. – Weingut Leonhard, – trocken, Lemon Squash Pfalz - feingliedrig und frisch € 5,10 mit Mineralwasser aufgefüllt
Recommended publications
  • A Glossary of Words Used in the Dialect of Cheshire
    o^v- s^ COLONEL EGERTON LEIGH. A GLOSSARY OF WORDS USED IN THE DIALECT OF CHESHIRE FOUNDED ON A SIMILAR ATTEMPT BY ROGER WILBRAHAM, F.R.S. and F.S.A, Contributed to the Society of Antiquaries in iSiy. BY LIEUT.-COL. EGERTON LEIGH, M.P. II LONDON : HAMILTON, ADAMS, AND CO. CHESTER : MINSHULL AND HUGHES. 1877. LONDON : CLAY, SONS, AND TAYLOR, PRINTERS, » ,•*• EREA2) STH4iaT^JIIJ:-L,; • 'r^UKEN, V?eTO«IVS«"gBI?t- DEDICATION. I DEDICATE this GLOSSARY OF Cheshijie Words to my friends in Mid-Cheshire, and believe, with some pleasure, that these Dialectical Fragments of our old County may now have a chance of not vanishing entirely, amid changes which are rapidly sweeping away the past, and in many cases obliterating words for which there is no substitute, or which are often, with us, better expressed by a single word than elsewhere by a sentence. EGERTON LEIGH. M24873 PRELIMINARY OBSERVATIONS ATTACHED TO WILBRAHAM'S "CHESHIRE GLOSSARY." Although a Glossary of the Words peculiar to each County of England seems as reasonable an object of curiosity as its History, Antiquities, Climate, and various Productions, yet it has been generally omitted by those persons who have un- dertaken to write the Histories of our different Counties. Now each of these counties has words, if not exclusively peculiar to that county, yet certainly so to that part of the kingdom where it is situated, and some of those words are highly beautiful and of their and expressive ; many phrases, adages, proverbs are well worth recording, and have occupied the attention and engaged the pens of men distinguished for talents and learning, among whom the name of Ray will naturally occur to every Englishman at all conversant with his mother- tongue, his work on Proverbs and on the different Dialects of England being one of the most popular ones in our PRELIMINARY OBSERVATIONS.
    [Show full text]
  • Bulletins Containing Numerous Papers Relating to the Natural History Offish and Other Aquatic Animals
    GREAT INTERNATIONAL FISHERIES EXHIBITION. LONDON, 1883. UNITED STATES OF AMERICA. A. PRELIMINARY CATALOGUE SYNOPSIS OF THE COLLECTIONS EXHIBITED BY THE UNITED STATES FISH COMMISSION AND BY SPECIAL EXHIBITORS. WITH A CONCORDANCE TO THE OFFICIAL CLASSIFICATION OF THE EXHIBITION. i^> i WASHINGTON: GOVERNMENT PRINTING OFFICE. 1883. 2444—Bull. 27 COLLECTIVE EXHIBIT OF THE UNITED STATES. —— — COLLECTIVE EXHIBIT OF THE UNITED STATES. ANALYSIS. Section A.—AQUATIC ANIMALS AND PLANTS OF NOETH AMERICA BENEFICIAL OE INJURIOUS TO MAN. I. Mammals. 1. Group of Fur Seals, Callorhinus ursinus, with screen of water- color sketches by Henry W. Elliott, illustrating the seal life of the Prybilov Islands ; stuffed Eibbon Seal, His- triophoca equestris ; cast of Harbor Seal, Phoca vitulina; stuffed head of walrus, Odobcenus obcsus. 2. Cast of Manatee, Triclieclms manatus, skull of Rhytina gigas, from Bering Island. 3. Casts of White Whale, Delphinapterus, and of foetal Black- fish, Globicephalus. 4. Casts of several smaller toothed cetaceans, with skulls of the same ; casts of heads of cetaceans. II. Birds. 5. Collection of skins of Aquatic Birds of the United States, exhibited by the United States National Museum. 6. Mounted groups of Aquatic Birds. Ill, IV. Eeptiles and Batrachians. 7. Cast of Alligator, Alligator mississippiensis. 8. Casts of Diamond-Back Terrapin, Malacoclemmys palustris, Slider Terrapin, Pseudemys ntgosa, Alligator Terrapin, Macrochelys lacertina, Soft-shell Turtle, Aspidonectcs fe- row, Green Turtle, Chelonia mydas. Loggerhead Turtle, Thalassochelys caotiana, Leatherback Turtle, Sphargis coriacea. 9. Casts of Water Snakes, Tropidonotus sipedon, Moccasin, Ancistrodon pi.scivorus, Eattlesnake, Grotalus adaman- teus, &c. 10. Collection of 24 species of tailed batrachians, including Siren, Nccturus, Amphiuma, Menopoma, Amblystoma, Si- redon, &c.
    [Show full text]
  • Broszura FF 25 11.Indd
    KATALOG PRODUKTÓW LOKALIZACJA Zakład Przetwórstwa Rybnego został zbu- Die Fischverarbeitungsfabrik wurde in The Fish Processing Plant was estab- dowany w latach 2011–2013. Znajduje się den Jahren zwischen 2011-2013 erbaut. lished in years 2011–2013. It is located in w centrum Polski, w miejscowości Żero- Sie befi ndet sich im Zentrum Polens, in Ze- Central Poland, in the city of Żeromin, in min, w bliskim sąsiedztwie aglomeracji romin- Tuszyn, in der Nähe der Stadt Lodz vicinity of Lodz urban complex and two łódzkiej i dwóch głównych autostrad: A1 mit Autobahnanschluß zur A1 und A2. main highways: A1 i A2. i A2. Posiada bardzo nowoczesną infra- Die Produktionsstätte hat eine bereits in- It has a very modern production infra- strukturę produkcyjną oraz zintegrowaną tegrierte, hochmoderne technische Aus- structure and integrated technical struc- infrastrukturę techniczną, co umożliwia stattung, welche sie in die Lage versetzt, ture, enabling the execution of various prowadzenie różnorodnych procesów eine Vielzahl von Produktionsprozessen production processes while maintaining produkcyjnych z zachowaniem najwyż- mit höchsten Qualitätsstandards zu er- the highest quality standards. The plant szych standardów jakości. Zakład docelo- möglichen. Bei Auslastung der Anlagen can ultimately employ even 400 workers. wo może zatrudnić nawet 400 osób. werden bis zu 400 Mitarbeiter beschäftigt. The area of production halls is 8,500 sqm, Powierzchnia hal produkcyjnych to 8.500 Die Fläche der Produktionshallen beträgt where several professionally equipped m², na których zostało zainstalowanych 8.500 Quadratmeter. technological lines are installed, allow- kilkanaście profesjonalnie wyposażonych Mit den Produktionslinien koennen wir ing to manufacture 90 million products linii technologicznych, umożliwiających bis 90 Millionen Artikel pro Jahr produz- per year.
    [Show full text]
  • Fishmonger Practice Display and Merchandising
    Fishmonger Practice DISPLAY AND MERCHANDISING Draft Materials This is a typescript from the 1989 Training Manual developed by Seafish. The manual will be updated later in 2018, and until then this typescript will be made available to potential users. The contents of this file remain the intellectual property of the Sae Fish Industry Authority. General Objective: On completion of this training programme trainees will be able to apply basic display and merchandising principles in order to create effective displays of fish and fish products. Session Outline Session Title Time Indicator 1. Scope and purpose of display 1.0 hour 2. Display communication 1.0 hour 3. Product display properties 2.0 hours 4. Display equipment and accessories 3.5 hours 5. Product arrangement 5.0 hours 6. Display maintenance 1.5 hours Total Time Indicator 14.0 hours Contents Page TRAINER’S GUIDE Benefits of systematic training 1 Guide to the manual 2 How to design a training session 7 Setting objectives 9 Use of questions in training 10 Correction coaching 12 SESSION OUTLINES 1. Scope and purpose of display 14 Information sheets 23 2. Display communication 41 Information sheets 49 3. Product display properties 68 Information sheets 87 4. Display equipment and accessories 117 Information sheets 186 5. Product arrangement 224 Information sheets 255 6. Display maintenance 304 Information sheets 331 VISUAL AIDS ADDITIONAL TRAINING RESOURCES 338 Benefits of systematic training This instructor’s manual has been designed to assist the on-the-job training of staff employed in fish retail establishments. Below are listed some of the benefits which can be obtained by following a programme of systematic training.
    [Show full text]
  • Germany” -Land of Technology
    A GLOBAL / COUNTRY STUDY AND REPORT ON “Germany” -Land Of Technology Submitted to PARUL INSTITUTE OF MANAGEMENT & RESEARCH-2nd shift (Formerly Dr. J. K. Patel Institute of Management) Institute Code: 792 IN PARTIAL FULFILLMENT OF THE REQUIREMENT OF THE AWARD FOR THE DEGREE OF MASTER OF BUSINESS ADMINISTRATION In Gujarat Technological University UNDER THE GUIDANCE OF Faculty Guide Ms. VIJAYANTI TIKYANI Assistant Professor Submitted by Batch: 2011-13, MBA SEMESTER IV (Parul Institute of Management & Research-2nd shift) MBA PROGRAMME Affiliated to Gujarat Technological University Ahmedabad June 2013 Parul Institute of Management & Research, 792 1 PREFACE Passing the theoretical subjects is not the way to become a manager in future. The subjects are the bases for our carrier from which we can strengthen our knowledge to apply it in real world. This project provides the platform of opportunity to know the current market situation and the behavior of environment. It gives the opportunity where we can apply the theory knowledge in real world and so that we can be a successful manager in future. This changed the market structure, character and focus of marketing strategies. MBA is course where unlike many other courses practical studies are accompanied together with theoretical studies, case and preparation of various reports consist of the practical studies in this course. The preparation of the GCSR is one such part of the practical studies here. For this purpose we are required to select one particular topic or trade and prepare a report through study research. As the student of management it is learning experience to analyze a trade.
    [Show full text]
  • The Fish & Food Industry in Bremerhaven
    Virtually No Traffic Jams on the Salmon Autobahn _Page 14 Issue 2015 Energy Management in Cold Storage Facilities _Page 36 Frozen Foods Become Transparent _Page 42 appetizerThe Fishing Port Magazine The Fish & Food Industry in Bremerhaven 1 Contents Transparency Creates Trust 3 Fisch ’n Facts At the Center of the Flow of Goods 4 – 9 Bremerhaven Fisch ’n Facts // At the Center of the Flow of Goods – It Doesn’t Get Any Fresher // Experienced Fish Suppliers // Fish Inspection Products Germany 2013 Per capita fish consumption in Germany in 2013: 13 7 kg (marine fish account for 63 %) Fish Processing 10 – 26 Breaded fish products 165,230 tons Consumption – Top 20135 Fillets – 100% Hand Cut! // Fresh Fish Ordered Online // Rollmops – Perfectly Rolled // Germany Virtually No Traffic Jams on the Salmon Autobahn // Driven by Sustainability // Well Stirred and Never Shaken // Schaufenster Fischereihafen & the Bremerhaven Herring Herring products Medal // It’s the Golden Hue That Matters // What Does ASC Stand For? // We Can Do 70,000 tons Sushi Too … // Successful Comeback // How Fish Came to Be Sticks 22 3 % Alaska Pollock Fresh fish (Theragra chalcogramma) 10,583 tons Research and Development 27 – 33 Frozen fish fillets 17 1 % 45,759 tons Atlantic Salmon Benchmarking Prototypes // Aquaculture Research: Securing the Markets of the Future (Salmo salar) // German Government Institutes Move From Hamburg to Bremerhaven // Cutting-Edge Research at the Center of the Food Industry // Preparing for the Future Fish salads 16 2 % 27,319 tons Atlantic Herring (Clupea harengus) 13 0 % Other fish products Sustainability and Responsability 34 – 47 Tuna 78,155 tons (Thunnus) From Pellets Into Boxes – and Back Again // Energy Management in Cold Storage Facilities // Fresh Fish Needs Ice … // Healthy Oceans Are Not Just a Vision // When 5 1 % Angels Fish ..
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • The Larder Chef, Fourth Edition: Food Preparation and Presentation
    Food Preparation and Presentation Fourth edition M. J. Leto, MHCIMA W. K. H. Bode, Mphil, MHCIMA DipHot(Göt) AMSTERDAM • BOSTON • HEIDELBERG • LONDON • NEW YORK OXFORD • PARIS • SAN DIEGO • SAN FRANCISCO SINGAPORE • SYDNEY • TOKYO Butterworth-Heinemann is an imprint of Elsevier Butterworth-Heinemann is an imprint of Elsevier Linacre House, Jordan Hill, Oxford OX2 8DP, UK 30 Corporate Drive, Suite 400, Burlington, MA 01803, USA First published 1969 Second Edition 1975 Reprinted 1977, 1980, 1981, 1984, 1985, 1986 First published as a paperback edition 1987 Reprinted 1988 Third edition 1989 Reprinted 1990, 1992, 1993, 1995, 1996, 1997, 1998, 2000 Transferred to digital printing 2003 Fourth edition 2006 Copyright © 1969, 1975, 1989, 2006, M. J. Leto and W. K. H. Bode. Published by Elsevier Ltd. All rights reserved The right of M. J. Leto and W. K. H. Bode to be identified as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988 No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: [email protected]. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material Notice No responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein.
    [Show full text]
  • A Multidisciplinary Approach to Tackle the Problem of the Zoonotic Parasite Anisakis in Fish
    A multidisciplinary approach to tackle the problem of the zoonotic parasite Anisakis in fish Miguel Bao Domínguez BSc Marine Science – University of Vigo, Spain Doctorate itinerary of the Master in Aquaculture – University of Vigo, Spain A thesis presented for the degree of Doctor of Philosophy in Systems Biology at the University of Aberdeen April 2017 Declaration I declare that this thesis has been composed by me and has not been accepted in any previous application for a degree. All quotations have been distinguished by quotation marks and the sources of information specifically acknowledged. Chapter 2 has been published jointly as: Bao, M., Garci, M. E., Antonio, J. M., Pascual, S., 2013. First report of Anisakis simplex (Nematoda, Anisakidae) in the sea lamprey (Petromyzon marinus). Food control, 33(1), 81-86. doi: 10.1016/j.foodcont.2013.02.009. Contribution I have done all the work, with the exception of the following contributions: J. M. A. contributed to perform sea lamprey necropsies, and to the enzymatic peptic digestion of the viscera and muscle tissues. M. E. G. contributed during sea lamprey field sampling and photography. S. P. contributed to the molecular analysis which was carried out by staff member (Mariana Noelia Cueto Rivas) of the “Instituto de Investigaciones Marinas – Consejo Superior de Investigaciones Científicas” (IIM-CSIC) (Vigo, Spain), performed the statistic tests and supervised the final content of the work. Chapter 3 has been published jointly as: Bao, M., Mota, M., Nachón, D. J., Antunes, C., Cobo, F., Garci, M. E., Pierce, G. J., Pascual, S., 2015. Anisakis infection in allis shad, Alosa alosa (Linnaeus, 1758), and twaite shad, Alosa fallax (Lacépède, 1803), from Western Iberian Peninsula Rivers: zoonotic and ecological implications.
    [Show full text]
  • Fisheries and Aquaculture in Europe
    No 61 May 2013 FISHERIES AND AQUACULTURE IN EUROPE Common market organisation: knowing the market better Fisheries support: analysing its effectiveness Stock: North Sea herring Port: Valletta hosts European Maritime Day Maritime Affairs And Fisheries PECHE-EN_MAG-61-130515.indd 1 23/05/13 12:24 CALENDAR Conferences and meetings 2 CALENDAR NASCO, annual meeting, Drogheda (Ireland), 4-7 June 2013 Website: http://www.nasco.int 3 EDITORIAL E-mail: [email protected] Tel.: +44 131 228 2551 Smarter selling: a way to fish less IATTC, meeting of the parties, La Jolla (California, United States), 2-14 June 2013 47 FACT FILE Website: http://www.iattc.org E-mail: [email protected] Common market organisation: Tel.: +1 858 546 71 00 Knowing the market better to boost earnings NAFO, annual meeting, Halifax (Nova Scotia, Canada), 23-27 September 2013 8 IN THE NEWS Website: http://www.nafo.int E-mail: [email protected] Commission reviews effectiveness Tel.: +1 902 468 55 90 of fisheries support Institutional agenda 9 FOCUS European Parliament Committee on Fisheries Website: http://www.europarl.europa.eu An historic stock in more ways than one E-mail: [email protected] Tel.: +32 2 284 49 09 (Brussels, Belgium) or +33 3 88 17 67 69 (Strasbourg, France) a(RIV ORPPBIP BIDFRJ 1011 OUT AND ABOUT a0BMQBJ?BO ORPPBIP BIDFRJ a0BMQBJ?BO ORPPBIP BIDFRJ Valletta invests in tourism and maritime leisure Agriculture and Fisheries Council of the European Union Website: http://www.consilium.europa.eu 12 IN BRIEF a(RIV ORPPBIP BIDFRJ a0BMQBJ?BO ORPPBIP BIDFRJ a -@QL?BO *RUBJ?LROD%O>KA"R@EVLC*RUBJ?LROD Note to readers We welcome your comments or suggestions at the following address: European Commission – Directorate-General for Maritime Affairs and Fisheries – Information, communication, inter-institutional relations, evaluation and programming Unit – Rue de la Loi/Wetstraat 200 – B-1049 Brussels or by fax to: (+32) 2 297 95 64 with reference to Fisheries and aquaculture in Europe.
    [Show full text]
  • S Th Scien Com He Ec Fis Ntific, Mmitte Conom Sh Pr , Tec Ee Fo Mic P Roces
    Scientific, Technical and Economic Committee for Fisheries (STECF) - The Economic Performance of the EU fish processing sector 2017 (STECF-17-16) Edited by: Ralf Döring Jordi Guillen Natacha Carvalho EUR 28359 EN This publication is a Science for Policy report by the Joint Research Centre (JRC), the European Commission’s science and knowledge service. It aims to provide evidence-based scientific support to the European policy-making process. The scientific output expressed does not imply a policy position of the European Commission. Neither the European Commission nor any person acting on behalf of the Commission is responsible for the use which might be made of this publication. Contact information Name: STECF secretariat Address: Unit D.02 Water and Marine Resources, Via Enrico Fermi 2749, 21027 Ispra VA, Italy E-mail: [email protected] Tel.: +39 0332 789343 JRC Science Hub https://ec.europa.eu/jrc JRC111988 EUR 28359 EN PDF ISBN 978-92-79-67495-2 ISSN 1831-9424 doi:10.2760/24311 STECF ISSN 2467-0715 Luxembourg: Publications Office of the European Union, 2018 © European Union, 2018 Reuse is authorised provided the source is acknowledged. The reuse policy of European Commission documents is regulated by Decision 2011/833/EU (OJ L 330, 14.12.2011, p. 39). For any use or reproduction of photos or other material that is not under the EU copyright, permission must be sought directly from the copyright holders. How to cite: Scientific, Technical and Economic Committee for Fisheries (STECF) – Economic report of the EU fish processing sector 2017 (STECF-17-16).
    [Show full text]
  • German-English Food Glossary GERMAN – ENGLISH FOOD GLOSSARY
    CHRISTINE BURGMER let's talk business German-English Food Glossary GERMAN – ENGLISH FOOD GLOSSARY What happens if you had to take a foreign business partner or colleague out to lunch and s/he looks at the German menu and can’t understand a word? Would you be able to translate or explain the word in English? I’ve collected a long list of German words related to food and dishes which you might find difficult to explain when talking about food. I hope they can help you in the future. Abendbrot supper Abendessen dinner, supper Absacker final drink after which you are drunk, after-dinner drink Akazienhonig acacia honey alkoholfrei non-alcoholic Ananas pineapple Anis anise Anrichten arrange on a serving dish, dish up, (dress) salad, serve, prepare Apfeldicksaft concentrated apple juice (non-refrigerated, sometimes used as a sweetener Apfelessig apple cider vinegar Apfelkompott stewed apples, apple compote Apfelkorn Apfelkorn (apple schnapps) Apfelkraut apple butter Apfelmost apple juice, hard cider Apfelmus apple purée, apple sauce Apfel(saft)schorle apple juice and sparkling mineral water Apfeltasche pastry filled with stewed apples; apple-turnover Apfelwein apple wine, hard cider Aprikosengeist apricot brandy Arme-Leute-Essen poor-man’s meal Artischockenherzen artichoke hearts Aspik fish or meat jelly Auflauf soufflé, casserole Aufschnitt (assorted) sliced cold meat or sliced cheeses; cold cuts, cold meats Aufstrich spread; anything that can be spread on bread Ausbackteig batter Auslese choice wine, superior wine, high-quality wine made from
    [Show full text]