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Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.
Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.
Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.
Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.
Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.
Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.
Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.
Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.
Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.
Five 'Emile Henry' Snail Plates. Vintage French Escargot Serving Dishes from the 1970's. Snail Cooking Pans. Ceramic Six Egg Storage Trays.

Five Vintage 'Emile Henry' French Snail Cooking and Serving Dishes.

Regular price
€110,00
Sale price
€110,00
Tax included.

This is a set of five wonderful escargot (snail) cooking and serving dishes from the 1970's. They are decorated in a classic cream glaze with earthy brown edges and handles.
Each one has six 'wells' to hold the cooked snails in place.

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 canapés/nibbles at dinner parties or as a 'designer egg tray', as the 'wells' are the perfect size to store eggs, they would be great for baked mushroom and tapas too!

They all have the Famous Emile Henry 'Key' mark on the undersides.
Emile Henry has famously made high quality ceramics in Marcigny, Burgundy since 1850.

Each Dish measures: 12cms / 4¾" diameter (16.5cms / 6½" to the handles)
They are heavy and weigh a chunky 400gms (14 ozs) each!

They are in excellent condition with no chips or cracks

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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