This is a set of two 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 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 canapés/nibbles at dinner parties or as a 'designer egg tray' as the 'wells' are the perfect size to store eggs!
They carry 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: 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 have some very light 'hairline crackle' to the glazes, which is normal for the age of these dishes, and in no way detracts from their functionality or beauty.
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.
They are in excellent condition with no chips, they do have very slight 'hairline crackling' to the glazes, which is normal for the age of these dishes, and so have some age spots to the glazes of the snail wells. This in no way detracts from the functionality or beauty of them. They are hand glazed in batches and therefore the intensity of the cream and brown glazes vary, ever so slightly, making some darker than others.
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