I took pictures of this Victorian Fish server…. I was curious about it. Here is what I found out so far…..
Meal times were an opportunity for the rich to display their wealth.
This was done through rich foods, use of fine cutlery, china and servants. At the start of the period, French cuisine was in fashion, with as many as 20 dishes served at the same time in two great courses. Tastes changed during the period and, by the 1860’s, dishes were being placed on the sideboard and then served, one after another, by footmen. This was known as serving a meal ‘a la russe’.
This was done through rich foods, use of fine cutlery, china and servants. At the start of the period, French cuisine was in fashion, with as many as 20 dishes served at the same time in two great courses. Tastes changed during the period and, by the 1860’s, dishes were being placed on the sideboard and then served, one after another, by footmen. This was known as serving a meal ‘a la russe’.
Many great houses employed French chefs. Dinner parties and really rich meals could include up to 70 dishes. Ice creams and sorbets were served as a refreshing break between the richer courses of meat, fish or rich puddings. Not all courses needed be eaten, some dishes could be declined. The remaining food went to the servants, or, in country districts, sometimes to the poor.
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1909ventilo
I will be putting this up for bid on OnlineAuction.com …. thanks for reading my blog! 🙂