CHRISTMAS DINNER
Hotels Fully Booked Anyone deciding at the last minute to have Christmas dinner in comfort at any of the city’s leading hotels can just forget the idea—managers report full bookings and this has been the situation for some time. This year more families than ever before will spend about £2 10s a head for a professionally-cooked and served meal. The manager of the newly opened Hotel Russley, Mr A. Termaan, said yesterday his dinner would feature New Zealand wines and foods. The menu was all English. French names were out, he said. Dinner would start with appetisers of chilled melon, and pine and rum punch. Soup would include puree of toheroa. The fish course would be Akaroa crayfish mayonnaise, and New Zealand sole fried in butter. The entree would be lamb on skewers in spicy sauce and buttered fresh asparagus in fluffy puff pastry.
For the main course Mr Tremain has chosen to serve young tender duckling stuffed with orange and wild rice, roast stuffed turkey with apple and cranberry sauce, chicken breasts stuffed with sage and onion and roasted in butter, roast Canterbury lamb with mint sance, boned and rolled young suckling pig.
Included in the sweet course are Christmas pudding, trifle, strawberries and cream, and mince pies.
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Bibliographic details
Press, Volume CIII, Issue 30632, 24 December 1964, Page 12
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211CHRISTMAS DINNER Press, Volume CIII, Issue 30632, 24 December 1964, Page 12
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