The name would indicate that entree dishes were designed to serve the course before the main course. However they are also called "serving dishes" which is probably more indicative of their purpose: to hold and serve the vegetables accompanying the meat, or to hold the hot accompaniments for a breakfast. In order to keep the contents of the dish warm, many entree dishes had an inlet and double skinned base so that hot water could be added to the lower section of the dish. Another feature of theses dishes is the detachable top handle, allowing the dish itself to be heated in the oven or on the stove, with the unheated handle added after the hot dish was removed from the heat. They became popular in the late 18th century, and were often made in pairs or fours. When owned by an important family, the family's armourials were often engraved on the lid.
A fine American sterling silver scallop shell sauce dish, 1920-1945, with maker's mark of M. Fred Hirsch, and bearing mark of later period, of typical form with a looping handle with thumb spur, raised on two ball feet, with handle terminal also servin
A Georgian sterling silver covered serving dish 18th to early 19th century, London, with rubbed marks. An oval dish with looped threaded handles, with a flat top domed lid of typical form and bearing lion crests to both sections; marks to base and lid both
A fine sterling silver covered entrée dish 1911/12 Sheffield, with maker's mark for James Deakin & Sons. The rectangular dish of typical form with a domed lid and removable handle with semi circular handle, gadroon features throughout; hallmarked t
A George IV pair of sterling silver oblong entree dishes, covers and detectable floral loop handles and elaborate flower and gadrooned rims by Benjamin Smith III, London 1820, engraved with a contemporary coat of arms. 30.5 x 25 cm, 4715 grams total weight
A George III sterling silver entree dish resting on a Sheffield plate warming base, Richard Sibley, London, 1826, and the stand T & J Creswick, Sheffield the dish of rectangular form, with applied acanthus and reeded border to the top, surmounted by a remo
An American sterling silver fruit serving dish, Tiffany & Co., New York, 1902-1907 shaped as a peacock fan, with applied cast border, alternating pierced trellises to the 'feather tops', with scrolling Fleur de Lis form pierced handle, resting on four acan
A pair of Victorian silver entree dishes and covers, John Samuel Hunt, London 1844, each of shaped circular form with applied flower and foliate scroll-wrapped border and handles, the conforming cover with a similar upper border and cast leaf capped detach
A Victorian silver bacon tureen, traditional oval shape with swivelling dome cover, ivory button form handle, raised on four splayed legs with ball feet and detail. London 1887 by Edward Hutton. Weight 1965gms. Width 35 cm
Three near matching hallmarked sterling silver serving dishes. Graduated. Largest, London 1899, makers B/RT (marks rubbed); and 2 London 1908, makers C & S Co. Ltd. Almost matching embossed decorations (smaller pair matching). Masked quad footed. Gilt wash
An Indian silver serving dish, Hyberdad, 20th century plain centre serving dish with ornate rim decorated with leaves and hearts stamped silver to base. Provenance: From the collection of an Australian diplomat. Height 27 cm
An important Paul Storr sterling silver entree dish and cover hallmarked London 1814. The tureen is decorated with gadrooned borders and shell motif handle and inscribed, 'Presented by the Duchess Del Infantado to Commander Robert Dalton RN', together with
A pair of sterling silver Victorian entree dishes and covers, John Samuel Hunt, London 1862 the dishes of oval form with gadrooned borders and scroll shaped handles, the covers surmounted with oval finials 1491gms, each, 36 cm diameter
A Victorian silver bacon tureen, oval shaped with domed cover with an ivory handle, raised on four supports with decorative ball feet and finials. London 1887 by Edward Hutton. Width 35 cm, weight 1965gms
A Victorian silver entree dish and cover, Paul Storr, London 1838 the scalloped edge cover with entwined acanthus leaf handle, the base with scroll, leaf and shell border, marked and numbered on dish, cover and finial 1800GMS, 32. 5 cm wide
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