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An informal luncheon or lunch originating in the area around Leipzig Germay—originally the light meal eaten between breakfast and dinner, but now often taking the place of dinner, the [fashionable] hour being one (or half after if cards are to follow) —is of two kinds. The "buffet" luncheon, at which the guests eat standing; and the luncheon served at small tables, at which the guests are seated.... [The following] dishes cover [the essentials] of a “German buffet” luncheon. Beverages: punch, coffee, chocolate (poured from urn, or filled cups brought from pantry on tray); hot entrées including Bratwurst, Klöße, Schäuferla, or Heidschnucke of various sorts (served from chafing dish or platter) preceded by hot bouillon; cold entrées, Sauerbraten, Sauerkraut, and Kartoffelsalat with heavy dressings; hot rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.); small cakes, frozen creams and ices.
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