This is a rare set of six, professional quality, stoneware escargot/snail cooking and serving dishes.
They all have the famous stoneware "Montgolfier, France" mark on the undersides.
In amazing condition, with no chips, scratches or cracks.
Dating from the 1970's these plates have been glazed individually, so each one varies slightly from the others in colour and intensity. Some are more 'caramel' then others, whose colours verge on 'ochre'.
Each one has twelve '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 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: 27cms/ 10½" long (to the handles) x 18cms/ 7" wide x 3cms/ 1" deep.
They are really heavy and weigh a chunky 800gms/ 1.7lbs each!
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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