Waiters in short white jackets and maids in coifs and aprons were receiving the guests and plying them, from the moment they entered the gate, with pisco sours, carob piscos, vodka and tropical fruit, glasses of whiskey or gin or flutes of champagne, and little cheese sticks, tiny potatoes with hot peppers, sour cherries stuffed with bacon, breaded shrimp, vol-au-vent, and all the tidbits dreamed up by the collective culinary genius of Lima to stimulate the appetite.
