A Wedgwood Windsor white salad plate is next.
Bordallo Pinheiro Cabbage plate is being used as an underplate to the cream soups.
Topped off with Burgenland's cream soup. I have the proper underplates for these, but thought the green added a bit more interest.
Silver by WMF
A bit of cutwork, a bit of embroidery and an insert highlight these napkins.
Napkins are trimmed in a bit of lace. Found at an estate sale.
Although the center of the tablecloth has hearts woven into the fabric, it certainly goes along with the theme of the dinner plates!
Although I know nothing about this crystal, I knew when I saw it at an estate sale, it was going to be
mine - oops ours. After reading Bill's blog, Affordable Accoutrements, I knew I had to start amassing collecting some great crystal. Officially, it's all his inspiration.
I just loved the pattern of the glass so much, I also purchased the sherbets!
A crystal decanter from which to serve.
|Burgenland butter dish.|
|Burgenland gravy boat with attached underplate.|
Burgenland soup tureen.
The scenes are unique on each piece, and I just love them all!
I used a German Christmas pyramid nestled on a bed of evergreens as a centerpiece.
Tablecloth - Megeve Hermes from Via Mediterranee
Burgenland - collected from various sources
Bordallo Pinheiro - TJ Maxx about a decade ago
WMF - Germany
Crystal - Estate sale; Libbey Rock Sharpe
Silver goblets - Spain
Napkins - Estate sale
Christmas Pyramid - Germany
Fresh Greens - grocers
Spargelsuppe - Cream of asparagus soup
Kartoffeln mit Petersilie - Parslied potatoes
Gruene Bohnen - Green Beans
Rouladen - Beef roulade
|This is not my photo, it came from Wikipedia - note the pickle!|
Beef Scallopini - at least one per person (I have the butcher slice a sirloin cut into scallopini slices)
Bacon slices - about two per scallopini
Flour roux (flour and butter)
- Lay beef scallopini flat on waxed paper. Spread each slice with a medium coat of horseradish mustard. On the wider end, add a drop or two of Tabasco sauce. Cover each slice with two slices of bacon. Roll each scallopini into a log. The bacon will tend to slide, so kind of press it into the roll as you go. Secure the log/roulade with the twine, wrapping from end to end and then several times around the log/roulade itself. No need to tie a knot, when the log/roulade is browned the twine will secure.
- Heat olive oil in a heavy pot. Brown all rouladen quickly on all sides. Add onion and bay leaf. Saute until golden. Add water to almost cover the rouladen. (We like lots of gravy.) Braise for approximately 90 minutes. Remove rouladen from liquid and place on a heated pates to keep warm (or in a low temp over, covered with foil).
- Make a roux of equal parts butter and flour. Depending on the amount of gravy you like, I usually start with 3 tablespoons flour and butter. Brown slowly. This cooks the flour and removes the flour taste. Add to liquid in pot thickening to desired consistency.
- Unwrap the rouladen.
- Serve with boiled, parslied potatoes.
*Some Germans insert a pickle slice into the roulade, however my grandmother didn't, my mother didn't, and I don't. I think it's a personal choice. Germans also would not use Tabasco in this dish, but I find it gives a very nice flavor to the dish.
Thank you so much for dropping by today. I hope you enjoyed your visit as much as I enjoyed sharing our German table with you.
I am linking up with Susan's at Between Naps on the Porch. Be sure to drop in over there to see all the lovely settings and maybe get inspiration for your Christmas table.