#2363 $850 Sold
Devoré velvet dress, early 1920s
The soft, sensual drape of real silk velvet cannot be reproduced in a modern synthetic. The luxe dress is fashioned from cream colored velvet, cut to a ground of matching silk chiffon, and trimmed with faux pearls. The wide, angel-wing sleeves are of delicate silk lace. The lace is also used to cover the bodice of the satin slip, which shows above the draped cowl bodice.
The loosely draped outer dress of velvet has no closures. It is attached below the drop waist to a matching, fitted satin slip, which closes with hooks and snaps. The skirt has a panel on one side that ends with a beaded tassel.
Here is a stylish dress for a sophisticated hostess. She sees every one and speaks to every one at the right moment, saying just the right thing. One cannot detect any difference in the station of her guests by the spirit in which she welcomes them.
Although velvet was first made from silk in the Middle Ages, the devoré technique was invented in France only about 100 years ago. The process uses a chemical gel to dissolve (devour or "devoré" in French) cellulose plant fiber to leave shadows of silk chiffon amid deep velvet pile. Devoré velvet became all the rage in the 1920s and is just now making a comeback.
The condition is almost excellent. On the bodice is a tiny mend that gets lost in the draped folds.
The slip measures: 36" bust, 26 1/2" waist, 48" hip, and 42" from shoulder to hem. The slip can be let out if necessary because there is extra room in the velvet outer dress.
