The Aspic Server designed for that Victorian jelly creation. A culinary dish, best left in that era. One of those mystery parts of meal that it was better not to ask what it contained. Unlike today's aspic that usually has a tomato base with vegetables in it, the Victorian version of the dish usually contained eggs, fish, various pieces of meats (tongue, etc. - need I go further?), and vegetables to add color. The name "aspic" came from the word for snake due to the colorful nature of the dish. The piece is designed to both slice the gelatin dish and then serve it.
Armor by Whiting (8 1/2 inches)
Hanover by Gorham (8 inches)
Honeysuckle by Whiting (8 5/8 inches)