Pair of scallop shells

Paul de Lamerie British

Not on view

In the first decades of the eighteenth century, fashionable English households adopted a taste for French cuisine. Silver dinner services were expanded to accommodate the new, elaborate sauces, soups, gratins, and fricassees. These naturalistic shells may have been used to serve oysters, sauce, or possibly butter.

Pair of scallop shells, Paul de Lamerie (British, 1688–1751, active 1712–51), Silver, British, London

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Pair of scallop shells, Paul de Lamerie (British, 1688–1751, active 1712–51), Silver, British, London
Pair of scallop shells, Paul de Lamerie (British, 1688–1751, active 1712–51), Silver, British, London

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