Roasting Dish 5.4 Qt Azur
A traditional dish with a simple shape, this is the basic oven dish that Emile Henry has been producing since 1850. For cooking gratins, meat or fish, it can be used for a multitude of recipes : veal olives (paupiettes de veau), roast lamb stuffed with mushrooms, roasted monkfish with smoked ham, crunchy cabbage with haddock or potato gratin… Thanks to its extremely hard glaze, you can slice your meat, poultry and game directly in the dish. The dish is very easy to clean, leaving it to soak if necessary.
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