Peter's Table

Now that the Papacy is a temporal State as well as a heavenly kingdom, such mundane things as state receptions and banquets are in order at the Vatican. Last week Pietro Cardinal Gasparri, beetle-browed secretary of the Papal State, signalized the new era with his first diplomatic luncheon. Gathered in stately Vestments Hall were 60 ambassadors and ministers in full dress, wearing swords and decorations. Present too were white-ruffled, silk-stockinged Papal chamberlains, noble guards, Officers of the Swiss Guard and Papal Grenadiers. Never before had such a great gathering been seen at a Vatican function. The menu at what pious Italians have come to call Peter's Table, was, while not frugal, surprisingly simple--consomme, filet of sole, roast guinea fowl, asparagus hollandaise, assorted ices, sweets, cheese, fruit. The envoys quenched their diplomatic thirsts with glasses of white Capri, red Barolos, tawny Marsala and Gringo-lino, and Italy's champagne, Asti spumante, from Peter's Cellar.