Type of dining-table centrepiece. Usually made in silver, it has a large central basin or basket with branches supporting candle holders and small baskets or dishes for fruit, sweetmeats and pickles. Epergnes appeared in France and England after 1700, when the most elaborate versions included a tureen, casters, salts, cruets and spice-boxes. From the 1760s cheaper versions with cut-glass bowls were also available. The epergne continued in popularity in the 19th century and was possibly the forerunner of the dessert stand.
See the Abbreviations for further details.
