Compote

Therese Berger

About 1850

The term compote usually refers to a dish made of fruit stewed or cooked in syrup that is served as the last course of a meal. However, the word also describes a long-stemmed, decorative serving dish used for holding fruits, nuts, or candy…but not compote!

See More of the Collection

Long, simple silver marrow scoop, or spoon, on one side a long, narrow bowl used to extract marrow from smaller bones, and on the other a shorter, wider bowl used for larger bones, on the reverse of the larger bowl the engraved image of a griffin.
Octagonal four-color jasper (dark blue, sage green, black, and white) cameo with white relief scene with six putti
Oval blue jasper medallion with white relief of Cybele in a chariot drawn by lions, in ebony frame
Tall wine goblet of clear glass overlaid with red glass and cut to create a downward radiating rectangular pattern on the bowl below a repetitive square pattern on the rim, the stem is cut so that, when turned, it appears to be composed of a delicate red chain, the foot of clear glass