Traditional Christmas lunch calculation per person

Ingredients for Traditional Christmas lunch calculation per person

Instructions for Traditional Christmas lunch calculation per person

To prepare the Traditional Christmas lunch calculation per person recipe, please follow these instructions:

It is almost impossible to make firm guidelines for how much to use per person for a traditional Christmas lunch, but we would like to make a bid.

You must take account of your guests ' tastes and appetite, and if you want to make plenty so choose to make extra of some of the things that you use in everyday life, or which can be frozen down.
It could be herring, roast pork to cold cuts or hash (food) or meatballs to meats or a time potato salad with meatballs.

Of the dishes below you can select MAX 7 dishes.

Herring with accessories (Curry salad, half-eggs)
Shrimp with lemon and tartar sauce.

Fish fillet with lemon and remulade.

Apple pork.
Meatballs with red cabbage.
Warm liver paté with mushrooms, bacon and beets.

Sidestep with beetroot and mustard.

Breakfast sausage with red cabbage.
Finches.
Tenderloin steaks.
Glazed Ham and green langkål

Roast duck and red cabbage (12 pieces per and).
Roast pork/roast pork and red cabbage.

RIS a la mande with cherry sauce.

Cheese snack with fruit salad

Tips:
I must be very welcome to comment on this calculation if there is too much nor too little individual dishes or other proposals for calculating a julefroksot.