Around 1700, when it became fashionable to serve a bouillon at the beginning of dinner, a new serving piece was created. A round vessel, called in William III’s inventories a Soupe Dishe, set up on legs and with prominent handles, generally opened the first course of a meal. Removed after the host or hostess had served all guests, the tureen was usually accompanied by a matching under-dish or stand and was surrounded on the table by other covered vessels. It was often decorated with fish, game or vegetables, hinting at delicious contents.
