Estate sale find. What is the purpose of this pan?
What kind of pan is this?
- Thread starter paulg
- Start date
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Maybe for snails ?
A quick GOOGLE search shows that it is, indeed, a snail pan.
Wow! That was FAST!!
Thank you both for the rapid replies. We followed-up on your identification and indeed made headway as to what to do with this pan. We were stumped.
Hubby likes escargots but not so much me. Now he will have something to eat when I am out of town.
Thank you both!
Thank you both for the rapid replies. We followed-up on your identification and indeed made headway as to what to do with this pan. We were stumped.
Hubby likes escargots but not so much me. Now he will have something to eat when I am out of town.
Thank you both!
Thank you!
Maybe more than one use for the pan? Versatility is a good thing. Thanks for the info!
Maybe more than one use for the pan? Versatility is a good thing. Thanks for the info!
northwesty
Well-known member
Those
indentations are too shallow for an ebelskiver
indentations are too shallow for an ebelskiver
Snails are not the only...........
possible dish. I like escargot well enough, but small white button mushrooms are also excellent when served in the butter-garlic-parsely-Parmesan wonderfulness of "snail" butter.......
Lawrence/Maytagbear
possible dish. I like escargot well enough, but small white button mushrooms are also excellent when served in the butter-garlic-parsely-Parmesan wonderfulness of "snail" butter.......
Lawrence/Maytagbear
I've seen versions of these that look more like skillets but have never seen one with a cover before.
I like Lawrence's idea for mushrooms a la escargot. I like snails, but I like mushrooms more and they're less work.
When I was a waiter in a formal restaurant, we served escargot two ways; in the shell or on mushroom caps. The latter was much easier to enjoy without any labor involved, and provided the best of both worlds.
Be sure to serve with some good French bread to soak up the butter sauce.
I like Lawrence's idea for mushrooms a la escargot. I like snails, but I like mushrooms more and they're less work.
When I was a waiter in a formal restaurant, we served escargot two ways; in the shell or on mushroom caps. The latter was much easier to enjoy without any labor involved, and provided the best of both worlds.
Be sure to serve with some good French bread to soak up the butter sauce.
