{"id":2858,"date":"2020-10-11T21:23:21","date_gmt":"2020-10-11T21:23:21","guid":{"rendered":"https:\/\/salonculinaire.com\/archer\/?page_id=2858"},"modified":"2025-11-28T22:51:47","modified_gmt":"2025-11-28T22:51:47","slug":"decorative-tools","status":"publish","type":"page","link":"https:\/\/salonculinaire.com\/?page_id=2858","title":{"rendered":"Decorative Tools"},"content":{"rendered":"

Large Kitchen Equipment –<\/a> Small Hand Tools<\/a> – Menus and Books<\/a> – Service Gear<\/a> – Moulds –<\/a> Copperware<\/a> – Cutters<\/a> – Canvas Art1<\/a> – Canvas Art2<\/a> – Decorative Tools<\/a> – Paraphernalia<\/a>.<\/span><\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n
<\/td>\nAttelets – Hatelets- Decorative Skewers – Contributor: George Hill – Melbourne- Australia – 1950 – 1980 – Silver decorative skewers called Attelets (French) derived from the term” Hatelets” that described a decorative skewer used to decorate meat or fish presentations on grand buffet presentations.<\/td>\n<\/tr>\n
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<\/td>\nAttelets – Hatelets- Decorative Skewers – Contributor: John Miller – Melbourne- Australia – 1960 – 1970 – Silver decorative skewers called Attelets (French) or ” Hatelets”. taken from the the classical name for a meat or fish on a skewer.”Shish Kebab” Shish = Sword Hence the name Shish kebob (on a sword)<\/td>\n<\/tr>\n
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<\/td>\nSelection of Attelets – 1950 – Contributor: Graham Dodgshun – Melbourne – Australia – In three well known reference books we find that the decorative skewer is spelt “Atelet” – “Attelet” and “Hatelet”<\/td>\n<\/tr>\n
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<\/td>\nI mainly use Larousse Gastronomic as the reference and use Attelet. – George Hill<\/td>\n<\/tr>\n
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Large Kitchen Equipment – Small Hand Tools – Menus and Books – Service Gear – Moulds – Copperware – Cutters – Canvas Art1 – Canvas Art2 – Decorative Tools – Paraphernalia. Attelets – Hatelets- Decorative Skewers – Contributor: George Hill – Melbourne- Australia – 1950 – 1980 – Silver decorative skewers called Attelets (French) derived […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"class_list":["post-2858","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2858"}],"version-history":[{"count":2,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2858\/revisions"}],"predecessor-version":[{"id":4160,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2858\/revisions\/4160"}],"wp:attachment":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}