To Pureza Ébanoscudo, this was a spread most incredible. Pastries! Jellies! Confits and jams! 'Terrines' and 'madeleines,' soups and stews, pies and cakes, rolls and buns, creams and cheeses, a dozen kinds each of caviar and truffles! She was fortunate that each fantastic table at the buffet was accompanied by one or more servants of the kitchen, clad in double-breasted white jackets and round white hats, or else she’d not have known what half of the items on the menu were called -- less than half, even.