These are two wonderful Escargot (Snail) cooking and serving dishes from the 1970's. They are decorated in a classic creamy beige glaze with brown edges and handles.
Each one has six 'wells' to hold the cooked snails in place.
They are a perfect 'oven to table' set, allowing you to cook and serve from the same dishes without needing to transfer the snails, keeping all the flavour of the cooking juices and giving you beautiful presentation. They could also be used for baked mushrooms dishes.
You could use them to serve canapés/nibbles at dinner parties or as a 'designer egg Ttay' as the 'wells' are the perfect size to store eggs!
Each dish measures 14ms / 5½" diameter (20cms / 7¾" to the handles)
They are heavy and weigh a chunky 400gms (14ozs) 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.
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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