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  1. Mais Cremesuppe mit M÷hren              Wⁿrziges HΣhnchen                       Schoko-Mousse mit Aprikosen                                                                                                                                     1 3/4 Std. vorher:
  2. Dessert: Schoko-Mousse und Aprikosen vorbereiten.
  3. Anrichten und kalt stellen.
  4. Beilage: Kartoffeln kochen.
  5.  
  6. 1 1/2 Std. vorher:
  7. HΣhnchen vorbereiten und braten.
  8.  
  9. 1 1/4 Std. vorher:
  10. Vorspeise: Maiskolben kochen, M÷hren mitgaren,
  11. K÷rner l÷sen.
  12.  
  13. 25 Min. vorher:
  14. Beilage: R÷stkartoffeln zubereiten.
  15. Paprikagemⁿse vorbereiten und garen.
  16.  
  17. 5 Minuten vorher:
  18. Vorspeise: Maissuppe anrichten.
  19.  
  20. Nach der Vorspeise:
  21. HΣhnchen und Gemⁿse anrichten.
  22.  
  23. Nach dem Hauptgericht:
  24. Dessert: Schoko-Speise verzieren.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    Feine Tomatensuppe                      Raukesalat mit Speck-Zwiebel-VinaigretteGefⁿllter Kalbsrollbraten               Sahne Kartoffeln                        Orangen Creme                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           Pilz Bouillon                           Brokkoli Makkaroni                      Spinat Salat mit Mozzarella             Cappuccino Creme                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                Entenleberparfait mit Mangokompott      Entenbouillon mit Steinpilznockerln     Glasierte Ente                          Ingwer Rotkohl                          Kalte Ente Sorbet                                                               Am Tag des Essens:
  25. Entenleberparfait zubereiten u. kalt stellen.
  26. Mangokompott kochen u. kalt stellen.
  27. Beide Enten kochen u. kalt stellen
  28. Klare Entenbouillon kochen, wⁿrzen u. kalt stellen.
  29.  
  30. Am Tag des Essens (morgens):
  31. Sorbet zubereiten u. ins Gefrierfach stellen.
  32. Ingwer-Rotkohl kochen und kalt stellen.
  33. Steinpilznockerln zubereiten u. kalt stellen.
  34. Wⁿrzpaste f. die Enten rⁿhren.
  35.  
  36. 1,5 Std. vor dem Essen:
  37. Backofen vorheizen u. Enten hineinschieben.
  38.  
  39. Kurz vor dem Servieren:
  40. Entenleberparfait mit Mangokompott anrichten.
  41. Kartoffeln kochen.
  42. Ingwer-Rotkohl erhitzen.
  43. Enten Bouillon erhitzen, Nockerln garen.
  44. Sorbet noch mal durchrⁿhren, Karambolen aufschnei-
  45. den, ZitronenmelisseblΣtter von den Stielen zupfen.                                                                                                                                                                                                                                                                              Kaninchenfilet mit Korianderpⁿree       Karpfen in Rotweinsauce                 Steinpilzkn÷del                         Rotkohl mit Ahornsirup u. Balsamessig   Campari Sorbet mit Frⁿchten                                                     Als Aperitif und zur Vorspeise kalifornischer
  46. Chardonnay.
  47.  
  48. Kaninchenfilet mit Korianderpⁿree, Chilitropfen
  49. und roten Linsen.
  50.  
  51. Karpfen in Rotweinsauce mit Steinpilzkn÷deln
  52. und Rotkohl.
  53.  
  54. Rotwein aus Frankreich (Madiran) zum Karpfen.
  55.  
  56. Campari-Sorbet mit Frⁿchten und Orangensauce
  57.  
  58. Espresso