From our inventory antique silver
The menu describes in gastronomy a combination of dishes and dishes, which consists of several courses. One still speaks of a gait, because to bring the new court the servant had to make each time a new course. In the classic menu, the appetizers (French: hors d`oeuvre = outside the work) and the soup were not served on the blackboard, but in another room beforehand. Thus, the Entrées (French entrance, beginning) are actually the first food on the blackboard.A pair of beautiful Entrée- or heat bowls from England. Oval shape, lower shell with wide, wavy edge; domed lid, which can be used as a shell after removal of the handle. Edges and geometric handle profiled. The lid was additionally decorated with shells. Marked, produced probably by the company Heeley & Co - 1894 - 1904 in Sheffield.Condition: very good.