Old Russian silver
 

Does anyone can tell me, what was intended this subject? Maybe at the same time stamp or monogram identify, in advance grateful for any information.
Height: 5,5 cm
Diameter: 5cm

mark4445,

I do not know exactly how it is, but I know appointment.
The lower tray is put anything that burns, such as dry alcohol, and in a bowl on top in oil is meat or other dish. The device is designed to keep food warm. Its predecessor, the modern deep fryers.

In the unlikely, that thing 5,5 cm in height and 5cm in diameter ... Maybe that something like incense?

Or fondyushnitsy. By the way, the capacity for fondue - kakelon /caquelon, but there are also separate the name of these tanks with heating, but can not remember, earlier in the restaurants with the tradition served with a spirit lamp.

It does not matter, the principle of work remain.

a hallmark say outright: Olex Leo F..
For the stamp masters, one must look directory.
To me, the hallmarks of the order - the subject of the original.

look similar to the site Molotok.ru, I'm there spoons nashol

For assay master completely agree with Sergejnovo (Postnikov-Losev, stamp number 2121, Olex Leo F., denounced in Moscow from 1990 to 1996).
In my opinion, the work of the Third Moscow Artel.
Monogram - owner.
Apparently, not so noble he was.
Boss stuff.

curious, if only "9" "8" - typo.
Fondue - is unlikely, for the time of use would be soot, etc., is lost.
It seems, on the contrary, ikornitsa below Lost part of ice
Master - Vasily Agafonov

Ikornitsa is an interesting idea, but that's about the lost of ice disagree, there is a bottom location is less than two, see, there hardly could hold a small fragment of ice, and then no additional capacity.

I think this is a banal salt with stand, and the "tray" grounds could put a spoonful of salt.

Theory heated - nice, but, as mentioned above:
- Would bloat the upper object;
- Little room for "fuel" element;
- Except that the object will be heated, which in general is dangerous. You can accidentally get burned, drop the table and set fire to the tablecloth. Open fire on the table is questionable, given the small size of the object. Again, given the size of such object in table layout was supposed to be in every guest.

On the "spirit-lamp" does not seem, though in the beginning it seemed that something similar could be used to keep honey in warmed /soluble.
In those days, bake, rich bread without filling in the form of pampushek. They dipped it in the warmed honey. In short, one of my grandmothers used to do that.

On the basis must be the same stigma. They have? On the "3A" does not seem likely mirror "AZ", such hallmarks met.

Just do not ikornitsa, since it was originally adopted another form.

I would not say if the youth had not seen such a thing as a guest of his friends. The only thing I was mistaken, this is the size of the object, but they were not listed initially.
FYI dry alcohol soot leaves, and tablets from a rather narrow and can accommodate them and quite narrow pallet.
I'll try to call these people who have seen and know the details.

Dear men!
As hostess, I would call this thing cocotte. Splayed on a couple of eggs should be hot, so a tiny silver pot placed on the stand.
Modern cocotte do with pen and served on thick linen cloth, laid on the dessert plate.

All that I said before, my friends have confirmed. Another said that this contraption for meat is called "fund", but the original Swiss (and thence the invention), used for cooking cheese fondue. He wound the fork with a long handle (which should also be included) and the cheese dipped in boiling olive oil. Later, both began to prepare the tenderloin, but she must be very thinly sliced. Once the meat or cheese fires in the oil, the same fork to dip in seasonings or sauces to be served before each guest, they also were in the mouth. <!--~ A ~-->:p:D
Actually, this post should be a topic about food, I guess.

The restaurants are now serving in such zhuleny and meat in tsehtone. "