Vintage set of brown glazed earthenware fondue plates

Vintage set of brown glazed earthenware fondue plates. 

• Date of manufacture: 70s

Description
Nice set of six vintage brown glazed fondue plates from the 70s. Each plate has six compartments. Suitable for fondue, barbecue, gourmet, grill, party, dinner, lunch ...

Beautiful brown vintage fondue plates from the 70s and in a very good condition without damage. Glazed earthenware plates with a nice shine.

Very suitable for a nice evening with family or friends.

Condition
This set of six fondue plates is in a neat vintage condition without damage to the earthenware or glaze.

Size

• Diameter: 21 cm.

Fondue (au fromage) is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.

Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

Broth
Fondue chinoise (lit. "Chinese fondue") is a common name for hot pot, where meat and vegetables are cooked in a shared pot of broth, or just dip the sliced meat with fondue fork into boiling broth with salad as side dish. Various sauces are provided on the side. After all the diners have finished cooking, they eat the now well-flavored broth.

Chocolate
Slices of fruit or pastry are dipped in a caquelon of melted chocolate, often flavored with rum or kirschwasser. Dessert fondues may also be made with coconut, honey, caramel, or marshmallow.

Oil
Fondue bourguignonne consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various dipping sauces are provided on the side.

Wine
"Fondue vigneronne" or "Fondue Bacchus" is like fondue bourguignonne, with wine rather than oil. Red wine fondue consists of red wine boiled, and seasoned with salt, pepper, garlic, onions and herbs; the white wine version is spiced with cinnamon, chilis, coriander, white pepper and enriched with chicken broth. The guests then dip meat, fish or vegetables in the caquelon and top them with bearnaise, tartare sauce or simply French mustard.

Slab
Consists of a metallic or stone slab. Primarily for meat fondue, oil or olive oil is poured on the slab, and the meat is cooked over it like in a pan. It is a very common form of fondue in South America.

Some translations come from an automated system and may contain errors.