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servants and attendants of these nobles remained in the court-yards, of which there were two or three of great extent, and in the adjoining street, which was also very spacious. They all remained in attendance from morning until night; and when his meals were served, the nobles were likewise served with equal profusion, and their servants and secretaries also had their allowance. Daily his larder and wine-cellar were open to all who wished to eat or drink. The meals were served by three or four hundred youths, who brought on an infinite variety of dishes; indeed, whenever he dined or supped, the table was loaded with every kind of flesh, fish, fruits, and vegetables that the country produced. As the climate is cold, they put a chafing-dish with live coals under every plate and dish, to keep them warm...
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He was served in the following manner: Every day as soon as it was light, six hundred nobles and men of rank were in attendance at the palace, who either sat, or walked about the halls and galleries, and passed their time in conversation, but without entering the apartment where his person was. The
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In a light form and heated over a spirit lamp, a chafing dish could also be used for cooking various dainty dishes at table—of fish, cream, eggs or cheese—for which silver chafing dishes with fine heat-insulating wooden handles were made in the late 19th century, when "chafing-dish
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In institutional and catering use, chafing dishes often consist of large, covered rectangular pans, sometimes disposable, held in a rack or frame over water heated by an alcohol burner as a kind of steam table for keeping food warm at a
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suppers" became fashionable, even in households where a kitchen maid prepared all the ingredients beforehand. Specialized chafing-dish cookbooks appeared from the 1880s. A book of chafing-dish recipes printed for the silversmiths,
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Hosts dazzled their guests not just with their sparkling new equipment, but with their flambéing and their crêpes
Suzette. Betty Crocker hailed the chafing dish... as providing dinners that were "exotic, sophisticated, and
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described a "kind of saucepan of
Corinthian brass", writing "This simple and ingenious vessel possesses a double bottom, the upper one holds the light delicacies . . . and the fire is lit underneath".
159:; wooden balls kept the heat of the charcoal in the pierced container from being transferred to the table surface. Dish-crosses and the chafing dish with a handle were introductions of the reign of
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Modern chafing dishes are made of light metal or ceramic casseroles with handles. Standard uses of a chafing-dish in restaurants are finishing the sauces of dishes such as
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in New York, (2nd edition, 1894), featured a brief history of chafing dishes, followed by proper instruction for use, suggesting its novelty.
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Home and restaurant chafing dishes have gone in and out of fashion, notably in the 1940s, 1960s, and 1970s.
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Fragments of ceramic chafing dishes are common in the archaeology of medieval city sites, such as
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167:'s death in New York, 1728, though only two colonial New York examples are known to survive.
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portrayed a woman poaching eggs in a glazed earthenware chafing dish over charcoal.
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and help keep delicate foods, such as fish, warm while preventing overcooking.
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Guéridon and Lamp
Cookery: A Complete Guide to Side-table and Flambé Service
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296:. Vol. 5 (11th ed.). Cambridge University Press. p. 800.
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Chafing Dish and Stand about 1895 Victoria and Albert Museum, London
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Hollis French, "An
Eighteenth Century American Brazier",
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below it. It is used for cooking at table, notably in
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is a metal cooking or serving pan on a stand with an
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244:. They are not used for cooking or reheating food.
432:, (acc. no. 41.70.4) illustrated and described in
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472:.6 (June 1935:130–131), one illustrated fig. 2.
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53:Historically, a chafing dish (from the French
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122:eggs in her earthenware dish. In 1520,
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102:(Paris, 1652) mentions the use of a
378:. AncientMexico.com. Archived from
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183:was published in Boston in 1898.
488:A History of Food in 100 Recipes
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344:Noted by Frank Schloesser,
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16:A serving pan with a heater
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566:Schloesser, Frank (1905),
430:Metropolitan Museum of Art
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406:Victoria and Albert Museum
181:Chafing Dish Possibilities
96:François Pierre La Varenne
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307:Lovegren, Sylvia (2013).
402:"Chafing Dish and Stand"
173:Gorham Manufacturing Co.
293:Encyclopædia Britannica
259:List of cooking vessels
108:champignons Ă l'olivier
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428:(died 1722) at the
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511:Steak Diane
223:Steak Diane
187:Modern uses
72:bains-marie
48:food warmer
580:Categories
544:1133280781
496:0316229970
426:John Coney
411:2007-08-18
265:References
193:intimate."
157:Queen Anne
114:painting (
46:, or as a
335:2008:140.
161:George II
132:Montezuma
128:Charles V
546:, p. 208
538:, 2012,
498:, p. 273
490:, 2013,
386:3 August
248:See also
196:—
59:charcoal
55:chauffer
38:holding
348:1905:3.
104:réchaut
79:History
63:brazier
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242:buffet
215:flambé
120:frying
85:Cicero
67:buffet
112:genre
61:in a
540:ISBN
492:ISBN
388:2023
313:ISBN
229:and
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209:and
92:York
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