Christofle "Mascaron" — are these forks solid silver?

[DianaGaleM]

I have these two small forks (107 mm; 4-3/16"), which appear to me to be oyster forks (obviously, I've polished one of them):


No problem with identifying the maker:


Despite an extended search on the web, I found only one example of it, which said the pattern was "Mascaron." If anyone knows of any documentation for this pattern, it would be greatly appreciated if you could share the reference.


My major concern, now, is whether these are solid silver or silver plate. Can I simply assume they're solid silver because they are Christofle?

[DianaGaleM]

Further info: these are said to be Model No. 7043 from a 1906 catalog.

[DianaGaleM]

And there it is! In a post by dognose:
http://www.925-1000.com/forum/viewtopic.php?t=19375

Although this is a spoon, not a fork, the handle does look the same, and it's in a 1906 Christofle catalog.

[dragonflywink]

Christofle is primarily known for their silverplate production, the lack of proper French hallmarks would indicate that it is not solid silver. Believe I've seen that pattern in old catalogs as part of a 'Russian style' collection of small pieces rather than a full-line pattern - but can't seem to find my reference, though 'Mascaron' sounds familiar and it's an appropriate name...

Christofle: Marks & History

~Cheryl

[DianaGaleM]

Ah, so it's silverplate unless proven otherwise. OK.

In the one place I found this pattern (on an item for sale, so I can't link to it), the seller said Mascaron was from the "A La Russe" collection, so this jibes with your memory.

Thanks for the help.

[JayT]

Definitely silverplate and probably escargot forks. On p.85 of his book on nineteenth century French flatware, David Allan has a reproduction of an 1898 Christofle catalogue page showing oyster forks in 18 patterns; all the forks have 3 tines. Allan illustrates escargot forks by two other makers; both have 2 tines.

[DianaGaleM]

I think this is probably something that, if you asked ten people, you'd get ten different opinions, and I suspect we won't know for certain what its intended use was unless and until someone finds it described in a catalogue. But just from a practical standpoint...

Oysters are round and slippery, so they need a wide fork with wide tines (to be lifted, not stabbed). Snails have to be impaled and pulled out of their shells, so I can't imagine trying to do it with a wide, rounded fork. Still, as I said, ask ten people...