Sauceboat on stand

The olive branches and grape vines that decorate the stand for this sauceboat suggest it was originally intended to hold oil and vinegar. The handled "boat" can be removed from the stand for serving or washing. In the 1700s, meals were served according to strict ritual, known as service à la française. The first course was already precisely laid out on the table when the diners were seated. The dishes remained in their respective places on the table throughout the meal, while the guests served themselves from the choice of dishes within their reach. At least one servant attended each diner, going round the table to collect food from the various dishes. This practice required numerous plates and serving dishes. The new culinary trend for soups, stews, and dishes with sauces also increased demand for specialized vessels such as this sauceboat.