Each one has six 'wells' to hold the cooked snails in place and the handles make them easy to take in an out of the oven, as they have lovely 'finger ridges' in the back of the handles, for comfort and grip.
They are a perfect 'oven to table' set, allowing you to cook and serve from the same dishes without needing to transfer the snails, keeping all the flavor of the cooking juices and giving you beautiful presentation.
You could use them to serve canapés/nibbles at dinner parties or as a 'designer egg tray' as the 'wells' are the perfect size to store eggs!
Each dish measures: 20cms/ 7¾", from the pointed tip to handle, and is 13cms/5" at it's widest. They weigh 400gms/14ozs each.
They have the famous 'Grespots Digoin' mark stamped into the undersides.
The factory des Grès et Poteries de Digoin was founded in 1875, along the central canal in Burgundy. The stoneware clay is prepared entirely inside the manufacture’s workshops, made of natural mineral materials from France (Burgundy, Auvergne, Charente and Île-de-France).
These two dishes are in excellent condition with no chips or cracks, there are a few tiny unglazed 'spots' that have been present since manufacture and in no way detracts from the functionality or beauty of them, as they are not even noticeable at normal viewing distance.
Snails are traditionally served in a Rich Garlic Butter - Here is an example recipe if you'd like to try cooking this French Classic Cuisine at home:
ESCARGOTS À LA BOURGUIGNONNE (SNAILS IN GARLIC–HERB BUTTER)
Ingredients: 16 tbsp. unsalted butter, softened, 1⁄4 cup (minced) ﬂat-leaf parsley, 1 tbsp. white wine, 1 tsp. cognac or French brandy, 3 cloves garlic (minced), 1 shallot (minced), salt, freshly ground black pepper, and nutmeg, to taste.
In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the ﬂavours meld.
Heat oven to 400°. Spoon about 1⁄2 tsp. of butter mixture into each snail shell. Push a snail into each shell; ﬁll shells with remaining butter mixture. Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve the snails into the dishes, accompanied with bread to soak up the butter...........et voilà!......
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