See Nut Spoon/Nut Scoop.
(4″ to 4 1/2″) Serving fork.
Often identical to a sardine fork, the anchovy fork is smaller in size to accommodate the serving of the smaller fish.
(8 1/2″ to 10″) Serving fork.
Very large fork with four or five wide tines. Tines are often barred for added stabilization.
(3 1/2″ to 4 1/2″) Serving piece.
A U-shaped type of tong, minus the handle, for lifting and serving asparagus. More commonly found in Europe than in the U.S.
(9″ to 10 1/2″) Serving piece.
Wide flat-bladed spatula type implement, the end near the handle being rolled upward (the hood) to prevent asparagus from rolling off the blade.
(6″ to 10″) Serving piece.
Large, often ornate tongs used to pick up and hold in place asparagus spears while being transferred to the plate.
Tongs designed to hold one individual spear of asparagus at a time and used at each place setting.
(10″ to 11″) Serving piece.
A large server with a sickle shaped end for cutting through molded aspic. A rare piece, normally found only in high end patterns.