She received it for her wedding back int he 60s and used it ALL while I was growing up. I suppose after staring at it for 40 years, I can understand why she would not particularly care to look at it anymore. The bonus to this tale is that, as of 5 years ago, *I* have her wedding Corningware and she has a new pattern... Shadow Iris.
Flash to the Thanksgiving day table (5 years later) and honestly, neither pattern works with mom's dinner service.... which is Furnival's Quail in brown. But never fear! Corningware Everyday Gourmet is here! French White II to the Rescue!
My French White II came in very handy this year, since I was suppose to make the Cauliflower and Chestnut au Gratin, and my P-21 Cornflower 13x9 roaster was banned from the table. My F-21 roaster, which is my "it matches everything" dish, is the newer "21-N" model with the modified dimensions of 10 1/2 x 14 1/4, so it's a little too big (4.5 liter). The ratio of crusty goodness and cheesy cauliflower is thrown off when you use to big of a pan cause there isn;t enough read crumb to properly cover the top. I probably could have gotten away with the 2.8 liter (F-2), but it's only 8 1/2 x 11 so you end up with to thick of a crusty topping. The point is, the recipe is designed for a 13x9 pan, and the original Everyday Gourmet French White pieces of the F-series have weird dimensions. Sadly, I do not own a W-21... at least not yet. I probably could have gotten away with a Wheat Design in Brown. (sigh) Some day.
That is why I am SO thankful that I have that weirdly shaped French White II at my disposal this year. It really came through in a pinch. It goes with everything, just like the original French White, but has the same dimensions as the P-21 & A-21 (13x9).
12 Roasted Chestnuts, chopped
4 cups Heavy Cream
2.6 oz (3/4 cup) Parmigiano-Reggiano, freshly grated
1/2 tsp Thyme, chopped
8 oz fresh French baguette, torn into 2-inch pieces
2 TB Thyme leaves, chopped
1/4 cup Parsley, chopped
3 TB Chives, chopped
1 1/2 tsp Lemon Zest
1 clove Garlic, finely minced
~1 1/2 tsp Kosher Salt
~3/4 tsp Black Pepper
4 oz (1/2 cup) (1 stick) Unsalted Butter, melted
~1 1/2 tsp Kosher Salt
~1/2 tsp Black Pepper
Corningware French White II 3 quart Casserole (13x9) or other Corningware "13x9" such as P-21-B or A-21-B but not A-21-B-N (it has the same dimensions as the French White F-21 and it's too big)
4 quart Dutch Oven (P-84-B)
1 pint Menuette saucepan (P-89-B) with lid (P-81-C)
~optional - Pyrex 4 Quart Cinderella Bowl (#444) or other large bowl
Preheat oven to 400 degrees and disassemble the cauliflower head into bite sized pieces...
Return cauliflower to Parmigiano-Reggiano Cream mixture and stir to coat well, then season with Salt and Pepper.
Where is your Corningware!!