Gifts
Single Vintage French Emile Henry Stoneware Snail / Escargot Dish / Chunky Snail Plate, Heavy Lemon Yellow And Terracotta
St Pierre D'Exideuil, France
£45 per item
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Item details
Height
4.0 cm
Width
18.0 cm
Depth
18.0 cm
Diameter
18.0 cm
Wear conditions
Good
Wear conditions
Excellent
Shows little to no signs of wear and tear.
Good
May show slight traces of use in keeping with age. Most vintage and antique items fit into this condition.
Average
Likely to show signs of some light scratching and ageing but still remains in a fair condition.
Apparent Wear and Tear
Visible signs of previous use including scratches, chips or stains.
Please refer to condition report, images or make a seller enquiry for additional information.
Description
A single chunky vintage French hand made very heavy duty stoneware escargot / snail serving dish. Highly glossed. Light brown on the exterior sides and handles and with a bright buttery yellow colored glazed top surface. Impressed on the base with 'Depose'. This item will have been made by Emile Henry or its earlier counterpart La Bourguignon but the maker stamp is missing. Perfect for serving garlic escargot (snails) as an aperitif course shared between two. It could also be used for other small shellfish or quails eggs. There are 12 deep wells in the plate for 12 snails or other seafood. Snails are traditionally served in a rich garlic butter - Sample recipe below - why not try this classic French dish at home and impress your loved one or dinner guest! Tiny chip on glaze on one handle (see photo 6).
ESCARGOTS À LA BOURGUIGNONNE (SNAILS IN GARLICKY HERB BUTTER) (Reduce quantity below by one third if making for 12 snails only)
Ingredients: 16 tbsp. unsalted butter, softened, 1⁄4 cup finely chopped 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 / escargot.
Method: In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots. Season with salt, pepper, and nutmeg. Cover with Saran wrap and refrigerate overnight to let the flavors blend. Next day, just before dinner, heat oven to 400°. (gas mark 6). 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 base 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 in the ceramic dishes, accompanied with a bread basket filled with fresh baguette slices to soak up the butter.
Condition report:
Very good vintage condition. Small chip to glaze on one handle (see photo 6).
Additional dimensions information:
measures 1" /2.5 cm in length each
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Returns
We have a 14-day return guarantee for orders from individual sellers, within the UK and European Union. View full policy.
Estimated delivery time
Less than one week
Free collection available
Yes
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- Selling at Vinterior since 2023
- 29 sales
- Ships from St Pierre D'Exideuil, France
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Cancellations and Returns
Last updated: 17th October 2024
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