French Rococo Style Sterling Silver Handle Gilded Brass Spade Cake Server Pastry Server

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ct-antique
Taiwan
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French Rococo Style Sterling Silver Handle Gilded Brass Spade Cake Server Pastry Server - Other - Sterling Silver Silver

Product Description

French Rococo Style Sterling Silver Handle Gilded Brass Spade Cake Server Pastry Server This is a piece of fine French dining silverware from the late 19th to early 20th century, the Belle Époque era. The handle bears the French Minerva silver hallmark. The serving surface is gilded brass, displaying a warm, pale gold hue. This represents a typical gilding technique of the period, serving both as an anti-oxidation measure and a practical enhancement to the dining experience. The overall design is in the Rococo Revival style. The handle is adorned with three-dimensional scrolling foliage, shell motifs, and floral embossed reliefs, with elegant and dimensional lines. The edge of the serving surface features a shell-shaped outline, while the center is hand-engraved with a bouquet and vine motif, showcasing exquisite detail and embodying a rich French aristocratic table aesthetic. Originally used for portioning cakes, desserts, or fish dishes, it is also highly suitable for collection and display. Dimensions: Approximately 20.2 cm Period: Circa 1880–1910 Condition: Overall in good condition. The gilding retains a soft luster, the silver handle's ornamentation is clear, and it possesses a natural patina of age. As with any antique, there may be minor signs of its history; please purchase with understanding.

Product Details

Material
Sterling Silver
How It's Made
Handmade
Where It's Made
France
Popularity
  • 1,252 views
  • 1 sold
  • 5 have saved this item
Product Type
Antique and Vintage
Listing Summary
This is a piece of fine French dining silverware from the late 19th to early 20th century, the Belle Époque era. The handle bears the French Minerva silver hallmark. The serving surface is gilded brass, displaying a warm, pale gold hue. This represents a typical gilding technique of the period, serving both as an anti-oxidation measure and a practical enhancement to the dining experience.

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