LUXURY DINNER.

Auckland Star, Volume LXX, Issue 89, 17 April 1939, Page 9

LUXURY DINNER.

TEN COURSE FEAST.

COST WAS NOT REVEALED.

BRANDT AT £8 A BOTTLE. (From Our Own Correspondent.) SYDXEY, April 13. Seven men and 10 women sat down in the Australia Hotel on Easter Monday to what was described ae the most lavish epicurean Easter dinner which Sydney chefe had ever arranged. The ten-course feast began at 8.30 and ended two hours later. Its cost was not, revealed. Several of the dishes were! made from recipes secured from chefs who had served in Roval households.

they were eaten to the accompaniment of orchestral music in a room decorated bv huge bowls of bloeeome and greenery. The party drank Courvoisier vintage IS.k> brandy at £8 a bottle.

Host and hostess at this lavish spread were Mr. and Mrs. H. H. Krohn, of Melbourne. Mr. Krohn ie the owner of the racehoree Ortelle'e Star. He has travelled •extensively abroad and during hie trine lias made the study of the art of eatiiis* and drinking his hobby. For his Easter dinner he selected the following menu:

Canape Muscovite Huitres I-Coyale Tortne Vert Delice de Merlan Tout Paris. Sorbet au Curacoe Poulardc Australia Aubergine Farcie Champignons a la Creme Pommes Anna Annanas Voile a 'Orientate Cafe

For the luxurious iced chicken dish, which is said to be in groat favour with the Royal family, capons were stuffed with rice, pate de foi gras, truffles and Amontillado sherry. The capons were lion poached in white stock with white wine in it. The stock was reduced and thickened with yolks of eggs. The dish was served with champignons a la creme (French mushrooms saute in butter, with cream), egg plant frace Provencale pom anna (very thin sliced roundshaped potatoes cooked one on top of the other) and served in a round mould. Tlio birds wore served whole and carved at the table.

Another exotic dish was ananas voile a'l'Orientale—a gossamer veil of spun sugar over ice-filled pineapple shells nitting on blocks of crystal ice. The Mocks of ice were hollowed from beneath to carry coloured electric lights. The misty veil of sugar warmed by the coloured glow wa* most effective." The hors o'oeuvres were little works of art. The friandises (little sweets taken at the end of the meal) had taken an expert staff hours to make. Quartern of mandarine had been dipped in boiling sugar. Luscious grapes had been similarly treated.

The drinks had. been prepared after special consultation with the hotel's wine expert, Mr. H. Lewis. There were cocktails with the hors d'oeuvree, sherry with the soup, and Amontillado sherry with the bortseh a I'Russe, which was served with beetroot juice and sour cream. With the fish, chablis was served and with the capons, champagne. The Courvoisier brandy was served In balloon-shaped glasses which the diners warmed In their palms. This brought out the delicate bouquet of a liqueur brandy which few Australians have ever tasted.