File:Pelz Klause, Ausschnitt einer Leipziger Speisenkarte anlässlich der Pelzmesse 1985.jpg

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Deutsch: Titel der Speisenkarte des Leipziger Restaurants „Pelz Klause“ (Ausschnitt der Vorderseite).
In der Zeit vom 25.03.-30.03.1985, ab 17.00 Uhr präsentieren Leipziger Gastronomen Spezialitäten der sächsischen Kochkunst. Rolf Schieck, Gastronomischer Direktor; Eckhard Werner, Küchendirektor (beide abgebildet).
Aus der Speisenkarte:
Broilerbruststeak „Kürschnermeister“, Mandelkroketten 28,30
Doppeltes Rumpsteak „Pelzhändler Art“ (für 2 Personen) 64,10
Aus dem Inhalt:
Auszug aus dem Gästebuch des Restaurants anno 1984.
...Menschen, die Besonders leisten, haben das Recht sich Besonderes zu gönnen
Der Aufenthalt im Restaurant Pelz-Klause war für uns ein unvergeßliches kulinarisches Erlebnis...
English: Title of the front-page of a German bill of fare during the fur fair in Leipzig. Name of the restaurant 'Pelz Klause' is translated 'Fur Hermitage'.
Date
Source Collection Kuhn
Author Pelz Klause, Leipzig
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current08:36, 20 April 2011Thumbnail for version as of 08:36, 20 April 20112,351 × 2,561 (6.48 MB)Kürschner (talk | contribs){{Information |Description={{de|Titel der Speisenkarte des Leipziger Restaurants „Pelz Klause“ (Ausschnitt der Vorderseite). :''In der Zeit vom 25.03.-30.03.1985, ab 17.00 Uhr präsentieren Leipziger Gastronomen Spezialitäten der sächsischen Kochkun

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