UNDERDONE STEAK
French Team’s Preference (N.Z, Press Association) NELSON, July 4. The centre three-quarters with the 1959 Lions Rugbyteam, J. F. Butterfield, would have enjoyed being with the French team this year. Butterfield gave the celebrated “just walk it through the kitchen” order when he was asked at one New Zealand hotel how he liked his steak cooked. The Frenchmen prefer their steak the same way—heavily under-done. To give the chef at their hotel in Nelson the idea, one of the several restaurateurs with the tourists spent some time with him today discussing the food situation. As well as steak or chops, which they prefer at lunch, their favourite dish is roast chicken and salads. As a resuit the catering department of the hotel is to increase its poultry order three-fold while the Frenchmen are in town.
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Press, Volume C, Issue 29557, 5 July 1961, Page 2
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137UNDERDONE STEAK Press, Volume C, Issue 29557, 5 July 1961, Page 2
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