A Fabergé enamelled gold egg vinaigrette workmaster Michael Perchin, St Petersburg, circa 1892

enamelled in translucent fir green over scale engine-turning, the rim set with a band of diamond chips, the grille pierced: 1892, pendant loop, traces of scratches inventory number, struck with workmaster's initials, 56 standard

Generally good condition. The enamel surface has been restored.
"In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective, qualified opinion. Prospective buyers should also refer to any Important Notices regarding this sale, which are printed in the Sale Catalogue.
NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING A LOT, ALL LOTS ARE OFFERED AND SOLD AS IS" IN ACCORDANCE WITH THE CONDITIONS OF BUSINESS PRINTED IN THE SALE CATALOGUE."

The vinaigrette, a small vessel containing a sponge soaked in scent below a perforated inner lid, first appeared in the early 19^th century, descended from the ancient pomander, and provided immediate – if temporary – anaesthetization from unpleasant smells in an age before modern sanitation and personal hygiene.  By the late 19^th century, they became less necessary and considered something of a decorative curiosity.  Thus, Fabergé examples are rare. 

The hinged interior lids, or grilles, provided Fabergé with a convenient means by which these objects could be customised.  The present lot was likely presented as an Easter gift in 1892.  For another example of identical form by Perchin, its grille pierced with Cyrillic initials A.N., see Sotheby's New York, 21 June 1994, lot 127.