SIX Emile Henry Snail Plates.

This is a set of SIX Escargot (Snail) Serving Dishes from the 1970's. They are decorated in a classic creamy beige glaze with "speckled" terracotta brown edges and handles.
They all have the "Emile Henry France" mark on the undersides. They are numbered "25.12"
Emile Henry has famously made high quality ceramics in Marcigny, Burgundy since 1850.

These plates have been glazed individually, so each one varies slightly from the others in colour and intensity. 

The perfect "oven to table" dish, allowing you to cook and serve from the same dish, without needing to transfer the snails, keeping all the flavour of the cooking juices and giving you beautiful presentation at the same time.

You could use them to serve baked mushrooms or to serve canapés/nibbles at dinner parties or as egg trays, as the "wells" are the perfect size to store eggs!

Each Dish measures: 18cms / 7" diameter (24cms /9½" to the handles)
They are heavy and weigh a chunky 900gms (2lbs) each!
They are in excellent condition with no chips, they may have the faintest hint of "hairline crackling" to the glazes, which is normal for the age of these dishes, and in no way detracts from the functionality or beauty of them.

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.
36 snails.

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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