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For dear guestsDinner for One: The menu of the New Year's Eve classic

Dishes like Miss Sophie in the short film "Dinner for One". With this menu your New Year's Eve dinner will be incomparably good! Have fun cooking.

Mulligatawny Soup is the first course of the "Dinner for One".
Photo: (c) RFF
  1. Appetizer: Mulligatawny Soup (Indian "Firewater")
  2. Main course: Chicken with Champagne (champagne chicken)
  3. Intermediate: North Sea Haddock
  4. Dessert: Fruit Salad

The first broadcast took place on March 8, 1963 on German television and since then the cult classic " Dinner for One " in German households is an integral part of the New Year's Eve television program . The 18-minute sketch by director Heinz Dunkhase shows Miss Sophie celebrating her 90th birthday and her butler.

He has the task of imitating and entertaining her and her four closest but already deceased friends, Sir Toby, Admiral von Schneider, Mr. Pommeroy, and Mr. Winterbottom.

The " Dinner for One " Feast consists of a Mulligatawny Soup, an Indian spiced Soup as an Appetizer, Haddock from the North Sea, Chicken and Fruit for dessert. This menu is also suitable for many guests and even comes without tiger skin.

Appetizer: Mulligatawny Soup (Indian "Firewater")

As a prelude, Miss Sophie serves a curry and coconut soup with chicken and leeks.

Ingredients for 6 servings

2 cloves of garlic

1 onion

1 walnut-sized piece of ginger

1 stick of leek

2 carrots

1 chicken breast with skin and bones (about 600 g)

2 tablespoons butter

3 teaspoons curry powder

750 ml of chicken broth

200 ml white wine

1 small apple

½ mango

200 ml of coconut milk

100 g of whipped cream

1 tbsp lemon juice




1. Peel garlic, onion and ginger and chop very finely. Clean and wash leeks and cut into rings. Peel, wash and dice carrots. Wash chicken breast and pat dry.

2. Melt butter in a saucepan. Fry the onion, garlic, ginger and half of the vegetables in a glassy sauce. Dust with the curry powder, deglaze with broth and wine, add chicken breast, bring to a boil and simmer for about 30 minutes.

3. In the meantime wash the apple, quarter, corer, peel at will and cut into pieces. Peel the mango, cut the pulp from the stone and dice it. Take the chicken breast out of the soup. Finely puree the soup, pass through a not too fine sieve.

4. Remove the chicken meat from the skin and bones and cut into bite-sized pieces. Add meat, vegetables, mango and apple pieces to the soup and cook for another 7 minutes. Stir in the coconut milk and cream, bring to the boil again. Season with lemon juice, salt and pepper. James serves a sherry, very dry.

Preparation time approx. 40 minutes.

Per serving about 300 kcal;

E 20g,

F 18 g,

KH 10 g

Main course: Chicken with Champagne (champagne chicken)

The name says it all: juicy poultry in a tingling sauce with a fine drop.

Ingredients for about 6 servings

400 g of frozen leaf spinach

2 onions

1 clove of garlic

25 g pine nuts

6 small chicken fillets (à ca. 150 g)

2 tablespoons oil



40 g of butter

1 heaped el flour

325 ml vegetable stock

200 ml of dry champagne, sugar

grated nutmeg


1. Allow the spinach to thaw. Peel onions and garlic, finely dice. Roast pine nuts light brown without fat.

2. Wash meat, dab dry. Heat 1 tbsp of oil in a large pan. Roast meat for about 10 minutes, season with salt and pepper, keep warm.

3. Melt butter in a saucepan. Sweat in flour, add 200 ml broth and champagne, bring to a boil, then simmer for 3 - 4 minutes while stirring, season with salt, pepper and sugar.

4. Heat 1 tbsp of oil in a saucepan. Fry the garlic and onions in a glassy sauce. Add 125 ml broth and spinach, simmer for 2 - 3 minutes while turning. Season with salt, pepper, nutmeg and sugar, stir in the pine nuts. Slice meat, arrange with spinach and sauce on plates. James serves champagne.

Preparation time approx. 30 minutes.

Per serving about 310 kcal;

E 36g,

F 14 g,

KH 5 g

Intermediate: North Sea Haddock

Miss Sophie loves fresh fish - especially with creamy mustard sauce.

Ingredients for about 6 servings

6 Haddock cutlets (à ca. 180 g)

2 tablespoons of lemon juice


2 onions

2 bay leaves

100 g cherry tomatoes

½ bunch of parsley

50 g butter

30 g of flour

200 g of whipped cream

3 - 4 tbsp medium hot mustard



Lemon slices to serve


1. Wash fish and pat dry. Drizzle with lemon juice, salt, let stand for about 20 minutes. Peel and quarter the onions. Boil 2 liters of salted water in a large saucepan, add onions and bay leaves, simmer for about 10 minutes. Cook the fish cutlets in a medium heat for about 10 minutes. Wash tomatoes, pat dry and quarter. Wash the parsley, shake it dry, peel off the leaves and chop.

2. Remove 400 ml of fish stock. Melt butter. Sweat the flour in it. Add the cream and the fish stock, stirring constantly, bring to a boil. Stir in mustard and simmer for 2 - 3 minutes over low heat while stirring. Season the sauce again with salt, pepper and sugar.

3. Serve fish cutlets, sauce, tomatoes and lemon slices on plates with parsley. James serves a dry white wine.

Preparation time approx. 40 minutes.

Per serving about 320 kcal;

E 29 g,

F 19 g,

KH 7 g

Dessert: Fruit Salad

The culinary finale is provided by a colorful fruit salad with ginger cream.

Ingredients for about 6 servings

200 g blue

seedless grapes

2 small apples and pears each

2 kiwis

2 small bananas

1 pomegranate

2 tablespoons honey

1 hazelnut-sized piece of ginger

200 g of whipped cream

1 tablespoon of sugar

6 physalis to decorate


1. Pluck the grapes from the stems, wash and halve. Wash apples and pears, quarter and core. Peel kiwis and bananas. Cut everything into bite-sized pieces. Slice the pomegranate, remove the seeds as you like. Mix prepared fruit with honey and marinate.

2. Peel ginger, finely chop. Beat cream and sugar until stiff, stir in ginger. Decorate fruit and ginger cream, decorate with cracked physalis. James serves a dry port.

Preparation time approx. 15 minutes.

240 kcal per serving;

E 2 g,

F 11 g,

KH 33 g