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The Virtual Salon Culinaire Museum in Culinary Arts
 
INVITATION TO CONTRIBUTE - The Virtual Salon Culinaire Museum of Culinary Arts is expected to constantly grow. If you have an interesting item not shown in the museum, we request you to submit a picture and description by completing this form.  All  contributions will be acknowledged.

 

EXAMPLES OF THE THE WAY IT WAS: Service Gear

 

Item: Left

Asparagus Tongs

Contributor:

George Hill - Melbourne

Description use and estimated age:

1900- 1920

 

The silver asparagus tongs was a set table utensil for guests to  use for eating stalks of asparagus.

 

   

Item: Left

 Waiters Crumb Tray

Contributor:

 George Hill - Melbourne

Description use and estimated age:

 1900- 1920
 

Used by the waiter to "crumb down" and clean between courses either with a small brush of a table napkin.

 

   

Item: Left

Lemon Wedge Squeezer

Contributor:

George Hill - Melbourne

Description use and estimated age: 

 1980
 

Used to hold lemon wedges. so that client does not have to handle while squeezing the wedge.

 

   

Item: Above

Snail Tongs

Contributor:

John Miller - Melbourne- Australia

Description use and estimated Age:

140-1960

 

 

Used when snails in shell styles were served, to allow guest to pick or hold shell while extracting the snail

 

 

Item: Left

Grapefruit Knives

Contributor:

John Miller - Melbourne- Australia

Description use and estimated Age:

1950 -1960

 

 

Used to cut half grapefruit  - Top French - Bottom English

 

Item: Left

Carving set

Contributor:

George Hill - Melbourne

Description use and estimated age:

1930 - 1960

 

Bone handles and used in conjunction with a Roast trolley.

 
           
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