Old Russian silver

[U_Z]

Сообщение от dedulya37

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.

Сообщение от curious

The 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.

Сообщение от NEO

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

Сообщение от mark4445

Ikornitsa is an interesting idea, but that's about the lost part of the ice will not agree, there is a bottom space 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.

[dedulya37]

Сообщение от U_Z

theory with heating - 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.

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.

[Eriksson]

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.

[dedulya37]

Сообщение от dedulya37

I'll try to call those people who have seen and learned the details.

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 ~-->
Actually, this post should be a topic about food, I guess.

[Кирилл Сызранский]

Сообщение от Eriksson

Modern cocotte do with pen

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

[U_Z]

Сообщение от Eriksson

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.

In my opinion, you are mistaken. Carefully watch the size of the object.

Added after 2 minutes

Сообщение от dedulya37

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.
Actually, this post should be a topic about food, I guess.

In my opinion, you are mistaken. Fondue (serving, cooking meals), this subject has nothing to do.

Added after 8 minutes

Сообщение от U_Z

On the basis must be the same hallmarks.

Show us a stamp on the stand. They are there to be, because if it is set, then, often, it is produced by the master and probirovalsya simultaneously.

Posted 11 minutes
While staying with his opinion: "I think that this is a banal salt with base, and the" pan "grounds could put a spoonful of salt."

Subject without stand - Salt!

[Eriksson]

Fondyushnitsy cheese about the size of a large bowl. And this thing just for one egg. And under her spirit lamp does not fit. That's me to the question of size.
Fondue Set includes the very capacity to heat the cheese, alcohol, 6 or 12 long forks and 6 lampions for sauces or condiments.

A general discussion, and true, highly deviated in gastronomy. It's time to dine ...

[NEO]

U_Z, fully agree that no funds can not be a fund to identify the subject of joint preparation (no matter whether it is cheese or meat), put and placed in the center of the table. Cocotte /zhulennitsey also not at all. Sizes! Salt - a good version.
A hot sauce? It may well be, but hen they should be from 6 to 24 pcs. Too much happens.
And then, why all decided that the same thing? Top-salt № 1, bottom - Stand ikornitsu № 2.

[Eriksson]

NEO, in ikornitse have to be a glass or porcelain container. Caviar with metal reacts. In addition, the eggs in those days served by the pound rather than small ounces.
Never in my life seen salt cellars on the stand. And suddenly prosypetsya? A bad omen for all peoples ... spoon must lie inside, rather than under the salt shaker.


Remembered! English Saltcellar 19 th century consisted of two parts - stands on three legs and containers for salt, but not a silver and blue glass or crystal.

[U_Z]

Сообщение от NEO

And then, why all decided that the same thing? Top-salt № 1, bottom - Stand ikornitsu № 2.

And I'm on the same . Therefore, stigma and asked "to stand".

Added after 5 minutes

Сообщение от NEO

A hot sauces?

Sousnitsy made from forfora, silver, etc. In form they resemble the creamer, but narrower in width and with a handle.

Added after 9 minutes

Сообщение от Eriksson

I remember! English Saltcellar 19 th century consisted of two parts - stands on three legs and containers for salt, but not a silver and blue glass or crystal.

Bravo !