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French Chef d'Oeuvre - Artistic Centre Piece for Supper Table(French chef doeuvre - artistic centre piece for supper table )English School |
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€ 112.91
Enthält 0% MwSt.
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Undated · chromolithograph
· Picture ID: 536547
cooking · cookery · victorian · 19th century · cuisine · fine · elaborate · style · display · food · eating · taste · french · presentation · decorative · decoration · table · seafood · shellfish · prawns · neptune · artistic · Private Collection / Bridgeman Images · / Look and Learn |
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+43 4257 29415
support@meisterdrucke.com
Mo-Do: 7:00 - 16:00 | Fr: 7:00 - 13:00
+43 4257 29415 support@meisterdrucke.com Mo-Do: 7:00 - 16:00 | Fr: 7:00 - 13:00
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View in 3D / AR.jpg "Artistic Dessert Dishes")
.jpg "Artistic Sweet Entremets")
.jpg "Artistic Table Centre Piece")
.jpg "Meat and Seafood Dishes")
_-_(MeisterDrucke-1418121).jpg "Fillet of Beef")
.jpg "Fruit and Fowl Dishes")
.jpg "Page from")
.jpg "Artistic Luncheon Dishes")
.jpg "Capons")
_-_(MeisterDrucke-536544).jpg "Artistic Pastry (Savoury)")
.jpg "Design for the Presentation of Charlottes a la Reine & Pain de Framboises a la Leda, Illustration from a Hungarian Cookery Book on French Cooking, c.1880")
.jpg "Designs for Food Decoration, from")
_-_(MeisterDrucke-536548).jpg "Artistic Pastry (Sweet)")
_-_(MeisterDrucke-1365809).jpg "Fountain in the Shape of a Pyramid (Architectura Curiosa Nova)")
.jpg "Artistic Supper Dishes")
.jpg "Design for the presentation of ox tongue on a bed of stearin and for lobster, illustration from a Hungarian cookery book on French cooking, c.1880")
.jpg "Artistic Supper Dishes")
.jpg "Cold Collation Dishes, from")
.jpg "Tazza in Oriental Onyx, mounted in Enamelled Gold")
.jpg "Artistic Arrangement for Dinner Table")
.jpg "Buffet or Sideboard Displayed as for a Cold Luncheon or Banquet")
_-_(MeisterDrucke-1484966).jpg "Dressed Cod with Crayfish")
.jpg "Artistic Gateaux")
.jpg "Artistically Served Ices")
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.jpg "Design for the Presentation of Pullet Chicken with Mayonnaise and Aspic on a Bed of Butter and Ice and Fruit, Illustration from a Hungarian Cookery Book on French Cooking, c.1880")
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