Posted 12 years ago
evitat
(1 item)
I have had this for many years but I don't know it's original use, its not really the right shape for a soup tureen, and its too large for a compote, also in the 3rd photo you can see the hole in the bottom of the handles on each side, so I guess there must have been a wire hanger or handle on both sides.....any suggestions what this was used for.
Soup tureen would work. The French call it a "soupière".
This one has been placed in the oven, however, as you can see from the crazing. This is made by a good Dutch company Petrus Regout of Maastricht. The form is used there and in France as a pie dish as well. The stew is placed within the bowl and a puff pastry placed over the top and baked. Note the ridge on the edge for some egg wash to seal.
It's then served on the table. You get smaller versions of the same form for individual servings "mini-soupières".
The holes in the handles were place underneath there by the potter. When the dish was initially fired they enabled an even heat distribution in this thick clay handle.
Check ou these modern versions in porcelain:
http://pillivuyt.125west.com/html/pillivuyt_tureens.html