Bunches of flowers tied with differently coloured ribbons are painted in polychrome in the reserves. Some are shown as sprays laid on their sides. The flowers include roses, tulips, anemones (some double- headed), cornflowers, bluebells, harebells, narcissus, delphiniums, convolvulus, viburnum, asters, imperial fritillaries, violas, auriculas, lilac, poppies (some oriental), hollyhocks, carnations, honeysuckle, hibiscuses, etc. Bands in burnished gold run round the rim of all the pieces and round the foot of the coolers. A decorative frieze in tooled and burnished gold on a green ground is formed by stretched garlands linking elaborately scrolled acanthus motifs. The frames of the reserves on the principal pieces are tooled with continuous double zigzag lines which are not interrupted by crossed ribbons. On the smaller reserves the tooling is confined to a single zigzag line which breaks at two points. The handles of the mustard pots, juice pots and ice-cream cups are decorated in a like manner: running down the spine, which is left in the white, is a line of four splayed, stylised husks alternating with four dots and terminating in a line of smaller dots which diminish in scale, all in gold.

The plates, which have a slightly concave border, are gently scalloped in outline (six large scallops alternating with six smaller ones). They are painted with a bunch of flowers in the centre. There are no reserves on the border, nor is there a gold band round the foot. The gilded knob of the cover of the tureen is composed of two artichokes and an onion. The salad bowls have a serpentine scalloped rim of alternating large and small scallops. The deep bowls are even-edged. The pierced sleeves for the decanters on the oil and vinegar trays are composed of oval hoops seemingly interlocking, alternately white with gold edging and green with gold edging. On the trays for ice-cream cups (soucoupe à pied ) the outer surface of the raised rim is decorated in gold with a serpentine berried laurel trail on a white ground between two gold bands. The oval liqueur-bottle coolers are fitted with pierced fixed divisions.

Bunches of flowers are painted in single reserves on the mustard pots, juice pots and ice-cream cups. A garland of flowers on a white ground encircles the gilded leaf-and-berry knob on the cover of the juice pots. There are two reserves on the single and double salts, the sauce boats, the deep bowls, the trays for oil and vinegar decanters, the coolers and the monteiths. The two reserves on the trays for the tureens are accompanied by a large bunch painted in the centre. The triple salts, salad bowls and punt-shaped dishes each have three reserves. The three reserves on the lobed tray for the juice pots are accompanied by a large bunch of flowers in the centre. Bunches of flowers are painted in the four reserves on the square and oval fruit dishes, the sugar bowl (cover missing), the tureen and cover, the ice-pail and cover and the oval trays with attached jam pots. The covers of these last two are painted with a garland on a white band encircling their acorn-shaped gilded knobs. The foot of each pot on the trays with two pots is also encircled with a garland on a white band. Five reserves decorate the saucers for sauce boats, the round, shell-shaped and octagonal fruit dishes and the trays for ice-cream cups (soucoupe ‡ pied). The triangular tray with attached jam pots has six reserves. Their covers are painted with a garland on a white band encircling their gilded acorn-shaped knob. The butter dishes and their covers each have seven reserves.

Dinner Service: 2 tureens and trays, 12 soup plates, 9 salt cellars, 2 mustard pots, 2 butter dishes, 10 juice pots, 2 sauce boats, 4 salad bowls, 2 deep bowls, 2 trays for oil and vinegar decanters, 2 rectangular dishes, 2 punt-shaped dishes for hors-d’oeuvres.
Dessert Service: 43 plates, 3 round fruit dishes, 3 shell-shaped fruit dishes, 4 square fruit dishes, 4 oval fruit dishes, 4 octagonal fruit dishes, 1 sugar bowl, 2 oval trays with 2 attached jam pots and covers, 2 triangular trays with 3 attached jam pots and covers, 2 wine-bottle coolers, 4 smaller wine-bottle coolers, 2 round liqueur-bottle coolers, 2 oval liqueur-bottle coolers, 2 monteiths, 2 ice-pails and covers and liners, 19 ice-cream cups, 4 round trays.

Text adapted from French Porcelain: In the Collection of Her Majesty The Queen, London, 2009


Dinner: round tureens and covers .1 25.5 x 28.7 x 23.0, .2 25.5 x 29.3 x 23.5, tureen trays .1 6.1 x 46.0 x 38.1 .2 7.3 x 46.0 x 38.4, soup plates .1–.12 3.5 to 4.3 x 24.0 to 25.0, single salt cellars .1–.4 3.8 to 4.0 x 8.2 to 8.7 x 6.5 to 6.7, double salt cellars .1–.4 3.5 to 3.7 x 12.5 to 12.6 x 7.0, triple salt cellar 8.0 x 10.3 x 9.5, mustard pots and covers .1 7.0 x 8.1 x 6.0, .2 7.1 x 8.4, x 6.0, butter dishes .1-.2 7.4 x 20.0, juice pots .1-.10 7.5 to 8.1 x 7.4 to 8.1 x 5.8 to 6.1, lobed trays for juice pots .1-.4 3.9 to 4.0 x 28.2 to 28.4, sauce boats .1 9.5 x 22.8 x 18.2 .2 9.5 x 24.0 x 18.8, saucers for sauce boats .1 2.8 x 29.2 x 24.2 .2 3.0 x 29.4 x 24.5, salad bowls 1st size .1 8.0 x 25.5 .2 9.0 x 25.8, salad bowls 2nd size .1&.2 7.7 x 23.3, deep bowls .1 10.0 x 22.0 .2 11.0 x 22.0, trays for oil and vinegar decanters .1 26.5 x 26.2 x 13.0, .2 7.1 x 26.4 x 13.1, rectangular dishes .1 3.5 x 28.8 x 20.9, .2 3.7 x 28.9 x 21.0, punt-shaped dishes .1 5.8 x 28.7 x 11.2 .2 6.0 x 29.1 x 11.5.

Dessert: plates .1–.43 2.3 to 3.1 x 23.5 to 24.5, circular fruit dishes .1–.3 4.5 to 4.6 x 20.7 to 20.9, shell-shaped fruit dishes .1–.3 5.3 to 5.7 x 22.7 to 23.0 x 22.3 to 22.5, square fruit dishes .1–.4 3.8 to 4.5 x 21.1 to 21.7, oval fruit dishes .1–.4 3.8 to 4.5 x 26.7 to 27.5 x 19.0 to 19.5, octagonal fruit dishes .1–.4 4.1 to 4.3 x 22.5 to 23.0, sugar bowl (cover missing) 6.8 x 23.5 x 15.2, oval trays with two attached pots .1 9.3 x 24.4 x 17.2 .2 9.3 x 24.4 x 17.5, triangular trays with three attached pots .1 8.8 x 21.4 x 19.5 .2 9.2 x 22.0 x 20.2, bottle coolers .1 18.9 x 25.0 x 20.2 .2 19.0 x 25.6 x 20.3, small bottle coolers .1-.4 15.0 to 15.5 x 20.2 to 20.5 x 16.0 to 16.2, circular liqueur-bottle coolers .1 13.1 x 16.9 x 13.2 .2 13.2 x 17.2 x 13.3, oval liqueur-bottle coolers .1 12.0 x 30.5 x 14.0 .2 12.5 x 30.5 x 14.0, monteiths .1 12.5 x 28.9 x 20.5 .2 13.5 x 29.6 x 21.2, ice-pails and covers .1 21.0 x 23.0 x 19.5 .2 21.5 x 23.7 x 19.5, ice-cream cups .1–.19 6.2 to 6.7 x 6.9 to 7.1 x 5.7 to 6.0, circular trays for the ice cream cups 3.5 to 3.8 x 22.5 to 22.7 cm