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.
These items are not for sale and the descriptions, images and prices are for reference purposes only.
Two Ellis Barker standing plated serving dishes, including stand and burner, supporting bowl and pair of silver plated lidded serving dishes. Stamped to base for Ellis Barker (Barker Brothers, England.), length 52 cm.
A collection of Victorian silver plate circa 1900, comprising a set of three graduated meat covers, 26, 37 & 47 cm wide, a pair of oval entree dishes and covers, 30 x 24 cm, a teapot and a bon bon basket with glass liner
A fine antique silver plated Chafing dish, early 20th century, with mark and 'All the round' symbol of John round & Son, the oval dish with a hinged lid, having two internal dishes, one pierced, and raised on striking tapering flat ribbed legs
A Sheffield Plate entree dish with warming base, lozenge shaped with four scroll feet and acanthus handles to the sides, a removable handle to the lid; the lid engraved twice with the arms of Hall (once borne by the Bishop of Bristol). Multiple maker's sta
A fifty six piece silver plated Christofle cutlery service, Marly pattern, a service for eight people comprising dinner knives and forks, entree knives and forks, soup and dessert spoons and teaspoons; with canteen; with Christofle silver plate marks to fo
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