In gastronomy, the menu describes a combination of dishes and dishes that consists of several courses. One still speaks of a corridor today, because the servant had to make a new corridor every time to bring the new dish. With the classic menu, the starters (French: hors d`oeuvre = outside the factory) and the soup were not served at the table, but in another room beforehand. Thus the entrées (French: entrance, beginning) are actually the first dishes on the table.
The elaborately crafted and heavy oval warming or entree bowl was made from solid silver around 1920. Oval shape, lower shell with wavy, profiled edge; domed lid with a wavy edge. Profiled edges and geometric, detachable bayonet handle. Marked, made by the silver manufacturer Bruckmann / Heilbronn for the Brahmfeld & Gutruf jewelers in Hamburg around 1900. Very good condition.
- Condition: very good
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