French 19th Century Silver Plated Vegetable Steamer or Mazarin with Insert
Hollowware/Serving Piece · Likely French Silverplate Manufacture (Christofle or Ercuis style). Many mid-to-late 19th-century French workshops specialized in multi-part dining service items using the electroplating process.
Pattern: Louis XV Revival / Rococo Style with scrolling cast handles. Most such items were produced as part of larger hotel or estate services rather than specific consumer retail patterns.
Type
Hollowware/Serving Piece
Maker
Likely French Silverplate Manufacture (Christofle or Ercuis style). Many mid-to-late 19th-century French workshops specialized in multi-part dining service items using the electroplating process.
Material
Electroplated Nickel Silver (EPNS) or Silver on Brass. The base metal is visible as a yellowish/gray hue where the silver layer has worn through (bleeding). It includes a matching perforated drainer insert.
Dimensions
Estimated 25cm to 30cm in diameter. Weight is approximately 1.5kg to 2kg depending on the gauge of the base metal. The size is standard for a side-dish vegetable steamer.
Description
An elegant French silver-plated vegetable steamer, this three-piece set consists of a deep circular basin, a matching lid, and a specialized drainage insert. The design prioritizes both utility and high-society dining etiquette, allowing for the serving of boiled or steamed foods without unappealing moisture. The ornate Rococo handles contrast beautifully with the functional, clean lines of the basin.
Key Features
Double-handled design; removable perforated divider; high-walled basin; scroll-work ornamentation; industrial-age precision in the steam holes.
Material & Composition
Electroplated Nickel Silver (EPNS) or Silver on Brass. The base metal is visible as a yellowish/gray hue where the silver layer has worn through (bleeding). It includes a matching perforated drainer insert.
Finish & Decoration
Polished silver finish with Rococo-inspired cast scroll handles featuring C-scrolls and acanthus leaf motifs. The interior features industrial-style circular perforations on the drainage disk.
Hallmarks & Stamps
None clearly visible from current angle; likely features a square or rectangular maker's mark with a number (indicating grams of silver used) and a manufacturer symbol common to French plate.
Construction Details
Machine-spun circular body and lid with hand-soldered cast handles. The internal drainage tray is die-stamped with circular holes and features a raised central well.
Functional Features
Includes a removable 'Mazarin' (perforated insert) designed to lift food above excess liquids or steam vegetables. The lid fits snugly to retain heat during table service.
Handle & Grip Details
Heavy cast metal scroll handles, securely soldered to the main body. The lid would typically have a matching central finial (not fully visible or potentially flat-topped for stacking).
Craftsmanship Details
Displays high-quality industrial craftsmanship with well-finished solder joints and heavy, balanced handles. The uniformity of the perforations indicates the use of precision die-stamping.
Authentication Indicators
Construction techniques (soldered cast handles on spun body) are consistent with late 19th-century plating. Wear patterns on the bottom and handles align with genuine age rather than modern reproduction.
Origin & Manufacturing
France. Likely manufactured in a specialized industrial silver workshop in Paris or Lyon, utilizing the then-innovative electroplating technology.
Era & Period
Second Empire / Late Victorian (c. 1860-1900). The style reflects the revival of 18th-century French decorative arts popular during this period.
Age Estimate
Circa 1880. Stylistic indicators and the specific method of perforation in the insert suggest late 19th-century manufacture.
Cultural Significance
Represents the democratization of luxury in the 19th century; silver plating allowed middle-class households to emulate the elaborate dining rituals of the aristocracy.
Condition Notes
Fair to Good. There is significant 'bleeding' of the base metal on the interior and edges where the silver plating has worn thin. Visible surface scratches and minor pitting consistent with heavy culinary use. Structural integrity remains solid.
Value Estimate
$100 - $250 AUD. Value is limited by the wear to the plating (bleeding) and the lack of a prominent maker's mark like Tiffany or Christofle.
Care & Maintenance
Wash in warm, soapy water with a soft cloth. Use a mild silver cream (not a dip) only where silver remains. Avoid abrasive scrubbing which will further expose the base metal.
Similar Pieces
English Sheffield Plate steamers (often heavier with copper bleeding); Christofle 'Hotel' line pieces (usually simpler with fewer ornaments); modern stainless steel steamers.
Interesting Facts
The 'Mazarin' insert was named after Cardinal Mazarin and was a staple of formal French service ('service à la française') to ensure that fish or vegetables remained crisp and warm.