“Presse a Carnard”. A silverplated duckpress on a wodden base. Stamped Christofle, France 1935–83. H. incl. base 50 cm.
Canard à la presse or canard au sang is a traditional French dish. The complex dish was developed in the 19th century in the Tour d'Argent restaurant in Paris, and consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered “the height of elegance”.
Wear due to age and use.
Please note: The item is subject to the Anti-Money Laundering Act. In the event of a hammer price of DKK 50,000 or more, including buyer’s premium, the buyer must submit a copy of a valid photo ID and proof of address in order to collect the item.
Varia, 21 February 2013
3 bids
| When | Bidder | Bid |
|---|---|---|
| (Auto bid) | ||