Set of EIGHT Snail Dishes. 1970s "S.P.M. Walküre-Bayreuth" Porcelain Escargot Plates.
This is a set of eight escargot (snail) porcelain serving dishes from the 1970's. They are decorated in a classic white glaze with caramel/chestnut brown "fluted" edges.
Each one has six "wells" to hold the cooked snails in place.
You could use them to serve canapés/nibbles at dinner parties or as "designer egg tray" as the wells are the perfect size to store eggs!
Great for baked mushrooms, tapas and dipping sauces too.
Each Dish measures 19cms /7 ½" diameter, at it's widest, and weighs 400gms/ 14ozs.
They all have the "S.P.M. Walküre-Bayreuth, Bavaria, Germany" mark on the undersides.
They are in excellent condition with no chips, cracks or scratches...........et voilà!......
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.
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