BUILDED ATTRACTION 19

The guests all appeared to know where to go. They filed through a door at the back of the sitting room into a large dining room, its walls decorate with a collection of Chinese Imari plates. The vast mahogany dining table had been laid with what the Victorians called a cold collation. There was a whole salmon in aspic, a glass bowl full of crevettes — their tails hanging over its edge, several dozen oysters, plates of salami and cold meats, as well as potato, tomato, green and pasta salads. There were silver sauce boats filled with mayonnaise, cocktail sauce, and vinaigrette dressing, and baskets full of a variety of different breads. At the far end were a selection of desserts, glazed strawberry and raspbe tarts, a concoction of meringue and chocolate, and a huge mound of profiteroles as well as a crystal bowl of fresh fruit salad. Several bottles of red and white wine had been opened and stood next to sparkling solid silver cutlery, white crockery, crystal glasses and starched linen