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ST. CLEMENT - FRANCE | BELLIN68'S EUROPEAN POTTE…19 of 45 |  |  |
Posted 11 months ago
BELLIN68
(736 items)
ST. CLEMENT - FRANCE ( VINTAGE MAJOLICA POTTERY)
found this 5 pieces tonight at goodwill for a dollar each and these are just wonderful these are in the form of a snail. very beautiful earthy color as well . these are vintage and made in france.
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MajolicaWhen Minton & Company of Staffordshire exhibited a new line of ceramics at …
European Art PotteryFor centuries, art pottery and fine porcelain pieces have been a European s…
thankyou eye4beauty for the love and kind words:)
thankyou Bruce99 for the love:)
Hi, BELLIN! Are these for oysters, or for snails?
Snails! Des escargots!
http://escargot.free.fr/eng/cooking.htm
Cook it! Cook it good!
Thanks very much for the info, Vetraio50! I never eat snails - they cook them alive! Or, oysters because they die rough, too. If one harvests oysters live directly from the shell, one is essentially eating them alive. So, no, no, no. I would fill these dishes with amuses bouches and sauces.
Had never known about the cooked alive snail, miKKo! The only times I've had them I'm certain they came from cans. Imported cans from France, I'm sure. Bad kharma?
thankyou vetraio50 for the love and kinds :)and yes miKKoChristmas yes they are snails:)
I have the same issue with crawfish boils...too many going at the same time...shudder.
Sean going to get that box in the mail today.
Play was just okay...Crown.
Just posted some new stuff!
i just your beautiful finds ,those are just wonderful Amber , the funny thing is i just found dansk last week and then you found some this week:)
love your new finds :)
thankyou kerry10456 for the love:)
Any time Sean, I just don't want an invite to dinner when you use these. LOL
LOL,HEEHEE:)
Hi, Bellin, Vetraio. I will get you a recipe to serve in these dishes. miKKo
OK, here are some menu suggestions for alternative use....
Individual cheese course dish. Serve two - three fine cheeses and some coordinating fruits on sideboard and let guests serve themselves onto these plates. Say, two-three wells for the cheeses, one-two wells for fruits, and one well for crème fraiche. Of the remaining wells, one for nuts, or fresh herbs, kosher salt, or good butter. Authentic French bread on sideboard and individual bread servings taken by guests and deposited on coordinating green 'period-authentic' plates.
As individual fondue plates. Bread cubes and fruit in the wells.
As individual hors d'oeuvres plates - sideboard filled with cruelty-free hors d'oeuvres.
As individual dessert serving plate. Sideboard filled with meringue mushrooms, marzipan snails, very small tartlets, walnuts or pecans, miniature brownies, cherries.
Or, individual dessert serving plate with small scoop of basil-lavender scented granita, small scoop of full-crème pistachio ice cream, small scoop of lime sherbet, maraschino cherries on stem, roasted pecans, petite cookies.
Martha Stewart's recipe for meringue mushrooms:
http://dessert.food.com/recipe/meringue-mushrooms-79403
Martha Stewart's recipe for making marzipan animals. SHE HAS BETTER RECIPES AND BETTER INSTRUCTIONS FOR MARZIPAN SNAILS, BUT I CAN'T LOCATE ONE AT THE MOMENT.
http://thefamilyroom.marthastewart.com/2012/03/08/baking-marzipan-animals-with-kids/
'Snail' snack:
http://pinterest.com/proserpine/birthday-in-the-garden/
THANKYOU VERY MUCH miKKoChrismas11 for the link:)