“TRICITY”

Evening Star, Issue 19615, 22 July 1927, Page 2

“TRICITY”

HEW LONDON HEBTAURAHT OLD RECIPES HODERNLY SERVED Wo recently had the opportunity of visiting the new “Tricity” all-electric restaurant in the Strand, where seating accommodation is available far 300 persons (states the ‘Unit’). No sooner has one passed into the entrance vestibule with its gilded dome than you have said good-be to tho din and turmdil of traffic _ and business which surges around this important site —the spacious homeliness _ and quiet beauty of this restaurant is quite an outstanding feature. Its quiet rooms are lighted with artificial sunshine, and the air is warmed, ventilated, and cleaned by a combined system of fans and heaters,, and although the preparation and cooking of the food is carried out in kitchens on the same level as the main dining room no stuffy atmosphere prevails, neither is there any suggestion of that smoke-laden atmosphere so often associated with a public dining doom. The object of the management is to offer old-English food and modern French cookery of the best, supervised from farm to kitchen and supported by a well-stocked cellar.

A tour round the spotless kitchen shows |iow electricity makes possible the uso of rooms which no one would contemplate as kitchens of restaurants without that power for _ lighting, heating, and ventilating which renders the architect and decorator independent of the restrictions of a building, and offers to the occupiers a measure of comfort and a chance of efficiency never before within their reach. The .electric cooking equipment of tho kitchen comprises _ Four large single roasting and baking ovens, with boiling hobs. One bank of four pastry ovens. Two grills—one for fish and one for steaks, chops, cfc. Two fryers—for fish and potatoes. One 7ft hot cupboard, with Bain Mario in serving top. Still Room No. I.—Two urns for cof-. fee and milk, two water boilers, one grill; hot cupboard, one 4ft hot cupboard with Bain Mario in serving top, one single boiling ring. Still Room No. 2.—-Apparatus as in still room No. 1. The electrical installation and_ wiring! is carried out in accordance with thq< regulations of the Institution of Electrical Engineers, the wires being run m a continuous steel tubing system and protected by the ironclad method throughout. Lighting is effected by specially designed fittings, providing a diffused light the color of which can be controlled, and by electric lamps sunk into the roof and diffusing through ground glass screens, an illumination which closely resembles that of a summer’s day. Heating is obtained by means of lamps concealed from the eye in decorative metaj casings and arranged to throw their rays down upon the carpet of the rooms. Fresh air is drawn into tho building by electric fans; it is then cleaned and warmed or cooled, as required in accordance with the season of the year, amd distributed throughout the building, giving a pleasing and gentle movement of '‘fresh” air without draught. The general kitchen equipment for washing, cleaning, and raw food preparation is of tho most modern type obtainable, and employs electric power wherever possible. Hero, then, the visitor may enjoy the comfort and charm of this modern yet homely restaurant, whether it ho for a pleasant lunch or a dainty afternoon cup of tea or a full-course dinner. ' The writer when visiting tho restaurant partook of tho lunch, and one particular dish, calcinated to tempt the most critical “gourmet.” is worthy of mention. It is Filet do Solo Tricity, and for the benefit of the reader - the recipe for this excellent dish is given. Prepare fish stock. Fillet the sole. Cut up the bones and put same into a small stewpan with three crushed peppercorns, one crushed branch of celery, rushed root of parsley, half a bay leaf, and a little thyme. Add just sufficient water to cover, and boil for ten minutes. Then prepare ono small finelychopped eschalot, one large minced Paris mushroom (which must be washed and peeled before), a pinch of salt }> a pinch of chopped fine herbs, the juice of a quarter of a lemon, and two slices of lobster; also two Fleurons made of puff paste and cut in half-moon shape with the aid of paste cutter. Then put the fillets (which are rinsed first) into a buttered dish, which is besprinkled with the eschalot; drop the mushroom, fine herbs, and salt over them, and moisten with half a sherry glass of white wine jfnd half a sherry glass of fish stock and the lemon juice. Cover the dish with buttered greaseproof paper, and set to boil for ten minutes. Tnis done, remove the fillets to a fish dish and reduce the remaining liquor until fairly thick; then add, with the aid of a whisk, three ounces of.hidter, one-yolk of egg, one table* spoonful of cream, amd a dot of Cayenne- Whisk well, pour the sauce over the fillets, and glaze to a golden color. Garnish with the two Fleurons.

During the year ended on March 31 last 4,661 new meters have been installed. by the Christchurch municipal electricity department, and 768 meters have been changed for capacity or other reasons. The total number ot new consumers was 1,874, an average throughout the year of 156 per month. The maximum number of liew consumers connected m any one month was 187 in May, 1926.