One
may bring along as his ticket of admission a Primavera from Brazil;
another some cubes of an Andean specialty just flown in from
Colombia's mountain city, Merida, and still wrapped in its aromatic
leaves of _Frailejon Lanudo_; another a few wedges of savory sweet
English Flower cheese, some flavored with rose petals, others with
marigolds; another a tube of South American Kraeuterkaese.
Provide your own assortment of breads and try to include some of
those fat, flaky old-fashioned crackers that country stores in New
England can still supply. Mustard? Sure, if _.you_ like it. If you
want to be fancy, use a tricky little gadget put out by the Maille
condiment-makers in France and available here in the food specialty
shops. It's a miniature painter's palate holding five mustards of
different shades and flavors and two mustard paddles. The mustards,
in proper chromatic order, are: jonquil yellow "Strong Dijon"; "Green
Herbs"; brownish "Tarragon"; golden "Ora"; crimson "Tomato-flavored.
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