Your Scandinavian
board alone, just to give an idea of the riches available, will shine
with blues, yellows, whites, smoky browns, and chocolates
representing Sweden, Norway, Denmark, Finland, Iceland and Lapland.
For the Britisher only blue-veined Stilton is worthy to crown the
banquet. The Frenchman defends Roquefort, the Dane his own regal
Blue; the Swiss sticks to Emmentaler before, during and after all
three meals. You may prefer to finish with a delicate Brie, a smoky
slice of Provolone, a bit of Baby Gouda, or some Liptauer Garniert,
about which more later.
We load them all on Lazy Lou, Lazy Susan's big twin brother, a giant
roulette wheel of cheese, every number a winner. A second Lazy Lou
will bear the savories and go-withs. For these tidbits the English
have a divine genius; think of the deviled shrimps, smoked oysters,
herring roe on toast, snips of broiled sausage ... But we will make
do with some olives and radishes, a few pickles, nuts, capers. With
our two trusty Lazy Lous on hand plus wine or beer, we can easily
dispense with the mere dinner itself.
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