What is Limoges gravy boat?

Limoges is a town in France know for making porcelain dinnerware, Including gravy boats.

A sauce boat, gravy boat, or saucière is a boat-shaped pitcher in which sauce or gravy is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.

This modern white bone china gravy boat is proof that gravy boats don’t have to be stuffy, formal, or ornate. Because it’s so large (it can hold a whopping 32 ounces of gravy, sauce, or even soup), it’s perfect for serving the whole family.

Most cooking experts agree that a gravy boat is the most crucial piece of Thanksgiving kit. Without a nautical-themed vessel to convey gravy, even the most painstakingly-prepared feast will be a total bust. However, you may find yourself in a situation where your guests outnumber the gravy fleet.

For more traditional pieces of Limoges from the 19th Century, collectors will pay from $500 to $5,000 depending on form, age, condition, and other factors. Keep sets of Limoges china intact since a complete service will be more valuable than stray pieces alone.

The gravy boat on your Thanksgiving table will probably more closely resemble those early oval vessels found in the French court. This covered dish was named for Marshal Turenne of France, who supposedly used his helmet to hold soup during a lull in battle.

If your gravy boat stands alone, add an underplate and pass to your guest (counterclockwise) on the right. Turn the handle towards them so they can easily access it while securing the plate with their other hand. If you include a spoon, it signals you would like for them to use it.

Pre-warm the carafe or thermos with some hot water, then ladle your gravy, once it’s hot and smooth, into a thermos or an insulated coffee carafe. If it works for your coffee, it’ll work for the gravy—let it do its job, and when you get back to it, the gravy will still be warm and smooth, even if that’s hours later.

The gravy boat on your Thanksgiving table will probably more closely resemble those early oval vessels found in the French court. This covered dish was named for Marshal Turenne of France, who supposedly used his helmet to hold soup during a lull in battle.