PREPARATIONS AT HOTEL

Press, Volume XCVIII, Issue 28981, 24 August 1959, Page 10

PREPARATIONS AT HOTEL

Steak Laced With Vodka

(New Zeatana Press Association/ AUCKLAND, August 23. After daylong preparations, the staff of the recently renovated Hotel Debrett were tonight eagerly awaiting the arrival of the Bolshoi Ballet troupe.

They were confident the Russians would not repeat their Sydney walk-out when the ballet group complained of the lack of Russian food and of crowded bathrooms and bedrooms. Mr Walter Meletti, the chef at the Debrett, has prepared a special Russian menu buffet supper. Mr Meletti, who once cooked for a Russian ambassador, speaks Russian as well as many othei languages.

The hotel’s restaurant manager. Mr F. Lutnant. also commands a sprinkling of Russian, as well as English, German, Dutch and French.

The centre-piece of the supper was rump steak a I’hussade. This dish comprises thick slices of steak rolled around a stuffing of mushrooms and chicken livers, served with a highly seasoned sauce, including paprika and garlic, laced with vodka, with rice and potato on the side. A special bake of still-warm rye bread was delivered to the hotel after dark.

Glasses were available—if needed—for Russian tea (no milk, slice of lemon, strained through sugar) Apart from pandering to the special appetites and tastes of the visitors, they would be given the normal treatment accorded everv t a \ d , MrB B Gudex - wito °i the hotel proprietor. The troupe will stay In AuckWeJin°^ ghtbef °