Takapau Opening Dinner Menu 1981

HBMC Takapau

CONTAINER LOADING AREA
CARCASE FREEZING TUNNEL
SITE No. 2 COLD STORE
REFRIGERATION ENGINE ROOM
No. 1 COLD STORE
STAFF AMENITIES
PORTABLE WATER RESERVOIRS
GARAGE
BOILER & RENDERING PLANT
SKIN HANDLING BUILDING
STOCKYARDS
STOCKYARD AMENITIES
SLAUGHTERBOARD BUILDING
CARTON SORT AREA AND FREEZING TUNNEL
CHILLER/BLAST FREEZERS AND CUTTING ROOM
FIRE STATION
ADMINISTRATION BLOCK
SECURITY BUILDING
MAIN STAFF AMENITIES

MENU

Pate en croute
(pate cooked in flakey pastry)

King prawn and scallop coupe
(prawns and scallops served with a spicy cocktail sauce)

Beef consomme Lady Corzon
(clear beef soup garnished with curried cream)

French onion with cheese croutons

Paupiette of sole Farcie
(folded fillets of Sole with mushroom stuffing poached in white wine served with cream sauce)

Chicken and asparagus vol au vent (chicken and asparagus in cream sauce served in flakey pastry case)

Baked fillet of beef Forestiere (baked fillet of beef served with creamed mushrooms)

Grilled fillets of schnapper Cleopatra
(grilled fillets of schnapper garnished with sauteed shrimps and capers with lemon)

Medallions of beef with whiskey sauce
(sauteed medallions flamed with whiskey, served with sour cream)

Fresh Seasonal Vegetables

Strawberries Wilhelmine
(fresh strawberries macerated in orange liqueur with sugar syrup)

Coffee