dish, dessert

manufacturer: Worcester porcelain factory (estab. circa 1751, closed 1862)

circa 1770
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Object Detail

dessert dish, round scalloped dessert dish, decorated with a wide underglaze “gros bleu” border and dentil gilded to the rim, in the centre a rich lambrequin gilded, with a centrally located hand painted bouquet of European flowers in the well.
The term “gros bleu” refers to the ground colour technique developed at Sevres in 1749, but used by Worcester circa 1770. It is sometimes called “Wet Blue” or “Solid Blue” and created a sumptuous effect when used with the ornate lambrequin gilded. The gilded was a device used by the firm to disguise any blurring of the edges or rims of the blue ground.
Maker and role
manufacturer: Worcester porcelain factory (estab. circa 1751, closed 1862)
Production place
Worcester, Worcestershire, England
Production date
circa 1770
Media description
porcelain, soapstone body, underglaze “gros bleu” border
35 x dia 190 mm
Measurement details
height: 35mm
width: 190mm
Credit line
bequest of Alwynne Jona OAM, Melbourne 2013
Project credit line
This digital record has been made available on TJC Collection Online through the generous support of The Friends of The Johnston Collection and Christine Bell
Accession number