German Buffet

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.