THE ANTIQUE
Tureens
As cooler weather arrives and leaves turn autumnal, nourishing foods such as soup, casseroles, chillies and risottos beckon. A lidded tureen dictated that diners help themselves from dishes placed directly on the table. This etiquette was later replaced by where diners were waited upon by servants. The early French tureens came in round and oval shapes, the former to serve stews and rich ragouts, and the latter for ladling out soups. The idea caught on across Europe and soon most dinner services had tureens, including mini tureens for serving sauces and gravies; some came with an integral ladle for serving. These days, antique and vintage examples can be picked up for relatively little at auction, from around £100. Exceptions are sought-after designers such as studio potter Dame Lucie Rie who, in the 1960s, created an everyday tableware range in neutral colours for sale at Heal’s and Liberty. While you may not risk a Lucie Rie tureen at supper time, there are plenty more to choose from that are just as pleasing to the eye. For a selection of contemporary tureens, turn to page 16.
