Pillivuyt Six Serving Classic Escargot Plate and Baker, White

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Description

Pillivuyt has perfected this Classic Six Serving Baker for Escargot - available fresh, chilled, canned, or frozen. Escargots, French for snail, have been consumed since the dawn of time. Discarded roasted snail shells have been found in archeological digs indicating that prehistoric humans enjoyed them. Escargot was a favorite of ancient Romans and other Europeans during the festivals of Lent, Mardi Gras, and Carnival! A traditional recipe: 1 tablespoon parsley ¿ finely minced, 1 teaspoon shallot ¿ finely minced, 1 tablespoon garlic ¿ finely minced, .25 teaspoon salt, .25 teaspoon freshly ground black pepper, .5 teaspoon white wine, 1 teaspoon cognac, a dash of nutmeg, and 6 tablespoons butter - softened. Using a mortar - pound parsley, shallot and garlic into a paste. Using a food processor, alternately, place parsley/shallot/garlic paste, salt, pepper, wine, cognac, and nutmeg in the bowl and process until mixed. Add butter and process to combine. Preheat oven to 450° F. Arrange snails in individual wells of the Classic Escargot Baker and top each with a dollop of the butter mélange. Place the Baker in the oven and bake for 9 minutes, or until snails are hot and bubbling. Enjoy! The walls of these dishes, as in all Pillivuyt items, are created with a perfectly uniform thickness for exceptionally even and efficient heat conduction. Pillivuyt porcelain is fired at 2550 degrees Fahrenheit, so you can safely put any dish under the broiler for that final browning or finishing touch.

Features

• Classic Six Serving Escargot Baker
• The finest culinary porcelain available today
• Uniquely fine wall construction ensures exceptionally even and efficient heat conduction and long-lasting heat or cold retention at the table
• A finish nearing diamond hardness that will not scratch or stain, is resistant to chipping, and will withstand the daily wear-and-tear of the dishwasher, oven, microwave, and freezer
• Dubbed "the original non-stick cookware" - Baked-on foods slide off easily after a short soak or a gentle scrub

Customer Reviews

Escargot Excellence
Tutone

If you're a fan of classic escargot you'll love these dishes for heating up and serving the little delicacies (much easier & more sanitary than re-using shells). Here's my standard recipe: Rinse 12 large snails (Wild Burgundy are the best) Gourmet Escargot - Wild Burgundy Snails by Chefshop.com under cold running water then rinse twice more in a weak solution of vinegar and water. Drain and set aside. In a small saucepan, reduce the 1/2 cup of white wine, 2 tablespoons minced shallots, and 2 cloves minced garlic to a thick syrup. Gradually, add 3 tablespoons butter, stirring constantly to form an emulsification. Add the snails and cook gently for about 3 minutes. Divide the snails between 2 escargot dishes along with all of the cooking sauce, top with a bit of freshly grated Parmigiano Reggiano and bake in a pre-heated 350 (F) degree oven for a few minutes until bubbly. Serve immediately with plenty of French bread. Voilà!

Perfect!
SuLynn

This dish is perfect for stuffing 12 escargots without their shells. I have no difficulty placing 2 pieces in each pocket and still have just enough melted butter for dipping. I am very pleased with this purchase.

Too Small
Kathy Vojtech

The little cups are very shallow and I felt not deep enough to hold anything of any size. I wanteed to make "shrimpcargo" and didn't think that the shallow cups would hold enough butter sauce or even a small shrimp.