NEW ZEALAND PRODUCE.

Dominion, Volume 1, Issue 20, 18 October 1907, Page 5

NEW ZEALAND PRODUCE.

A DINNER IN PAEIS. . Tho following is taken from a Pariasian journal called ' 1 La. Glaco et les Industries du Froid," of July '7 Beforo leaving Paris, whoro lie came to spend a fen - months at tho Pasteur Institute, the Director-in-Chief of the Voterinary Department of Tv T ow Zealand, namely Mr. 1 .T, A. Gilruth, brought'together a few of his friends at a dinner offered in a club at Boulogne, at a dinner being remarkable in that the whole mfcnu consisted of dishes 'mado up with Now Zealand products. ■ ' Tho following is the menu:—New Zealand butter,' kidney spup, riz do veau a la . JCspagnole, Wellington lamb cutlets, salmis of Otago (juck, Dunedin roast iamb, New Zealand royal tcrrino, salado, ices, New Zealand stilton cheese, New' Zealand fruits. Tho butter offered ns'rhors d'oeuvre, and 'also used in tho preparation of the several 'dishes was exactly six months' old, but was of a remarkably good quality. The .sweetbread, wrapped in a coating. of) jelly,' three months previous, had a very fine aroma, as also had the. frozen duck, which was killed four months ago. Thfe diners woro unanimous in praising the excellent qualities of tjie cutlets and toasted hind-quarfcers of lamb, which, notwithstanding : being frozen some six months, had retained all its juiciness and delightful aroma. Tho moro difficult to please amongst the guests declared the lamb far superior to tho fresh mutton usually sold in Paris, and every bit as good as, tho, lambs of the famous Berrichou district. It must bo remembered, however, that tho lamb used for this feast had undergone a lot of tribulations. from London, it had been sent whole to Dieppe .The veterinary in charge there refused to allow it to land because it was not quartered according t.) tho law of the country, It was sent back to London, where tho formality of cutting-up was accomplished,, and thenc'o the lamb was once more sent to Paris. During that going backwards and forwards it was all tho time exposed to tho air, as no refrigerating rooms exist on the boats Cold storage had also contributed to the keeping qualities of tho Stilton (mucli like our Roquefort choose), as also to its ripening. There were, present at the banquet:—To tho right of Sir. Gilruth, 51. Tisseraud (General Director for Agriculture), M. J. do Loverdo, M. .1. Duelaux (of tho Pasteur Institute'* ; to tlie left, tho Chief Secretary to the Minister for Public Works, 31. A\'ory' (Under-Secretary to the Agronomic Institute) and Mr. A. Perrot (director of "La Glaco' ct les Industries du l'Void." Opposite Mr. Gilruth sat tho eminent economist, Raphael Georges Levy, amidst brilliant stars of the University, and Messrs C. Muller, Nogarro, Dr. Loisei, Danois, Mantonx and .Meyers, liesides thein was the very distinguished Portuguese civil engineer, Mr. Mattos liraaineamp, the Professors Marcon, Cazamian, G. Oatway, and others. These excellent Now Zealand products would still have been more tasty, had the chef been used to work frozen goods, which naturallv require special treatment.