The design of the French Butter Dish keeps butter at a perfect consistency for spreading. Water secures an airtight seal to keep the butter from turning rancid. The lid part rests securely on the table when you serve the butter.
Pack ¼ to ½ pound of butter into the lid, then add water to the base so it’s about 1/3 full. If you are using unsalted butter, add a little salt to the water to prevent mold.
Small holes in the side of the lid keeps the water close to the butter. They also prevent the butter from being suctioned out when the lid is pulled out of the water. The water should be close to or touching the butter. Change the water at least once a week.
The butter will become too soft to stay in the lid when temperatures reach 85° to 90°. If you don’t have air-conditioning place the butter dish in the refrigerator or add ice to the water in the base.
These French butter dishes, or bells, are quite popular. The outside is covered with a blue slip right after they've been thrown. Then, when they're leather hard, designs are carved into them. They're put through a bisque firing, after which a blue-grey celadon glaze is applied, leaving some areas bare to give that warm, earth-tone contrast to the crisp blue. The pieces are fired at cone 10 in a reduction kiln, making them strong, and micro-wave and dishwasher safe.
I usually sell these for $45 to $65 depending on how detailed they are.
