Looks Like Fine Crockery... Acts Like Corning Ware - French Bisque Collection Complete

It was April of last year when I first posted pictures of my French Bisque set.   I had originally thought the set was complete, until I discovered there were F-16 ramekins as well.   Evidently, these were sold with larger sets of the pattern.    It has taken almost a year, but I FINALLY got my hands on some...  Thanks to a friend in one of the Corning Ware groups on Facebook and a little help from Classic Kitchens & More....  

Finally, after all these years...  the entire French Bisque collection is ready for a family portrait.

So here is the breakdown of French Bisque, produced from 1982-1985 and sporting the original Pyrex Fireside tinted lids. (OK, 1 lid that is not original)

Top to Bottom:  F-5-B (G-5-C lid) - 1 1/5 quart Souffle, F-1-B (G-1-C lid) - 2 1/2 quart Souffle, F-3-B - 10 inch Quiche

Top to Bottom:  F-16 - 16 oz Ramekins, F-21 - 4.5 liter Open Roaster

Top to Bottom:  F-12-B (F-12-C lid) - 1 1/2 quart Casserole, F-4-B - 2 1/2 quart Open Roaster (The F-14-C lid is not original to the piece)

Top to Bottom:  F-6-B - 1 1/2 quart Open Roaster, F-2-B (DC-1 1/2-C lid) - 2 1/2 quart Casserole

(The DC-1 1/2-C lid will also fit on the F-6-B roaster if needed)

And there you have it ALL 8 pieces of the French Bisque Collection..  Why there were substantially more pieces made in the French Bisque pattern than there were of either the French Bleu or the Classic Black is anybody's guess.

Where is your Corning Ware??
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Looks Like Fine Crockery... Acts Like Corning Ware Cookware - My French Bisque Collection

Well, I thought this collection was complete.  I was even proud of myself for tracking down 2 pieces not listed in the "books".  Those would be the F-6 (1.8 liter Shallow Open Baker) and the F-21 (4.5 liter Open Roaster).

Then while searching on eBay a couple weeks ago, for some strange reason a set of 4 "stoneware ramekins" showed up in my search list.  I looked at the picture of the bottom really closely and realized what they were......   500ml (16oz) F-16 Ramekins in FRENCH BISQUE.  WHAT?!?!?!  They had been completely miss-listed as 60ml Corning Sandstone Stoneware Bowls. (and yet they still showed up in my search list)

I thought it was a rather serendipitous opportunity...  Sadly, someone else found them as well and beat me by 50 cents when I wasn't looking.  It was a rather depressing development, but it happens.  After all, I can't spend ALL my time cruising eBay. Suffice it to say, that my once complete collection is not so complete anymore.  That's OK, I have seen them, I am now aware that they exist, and it give me something to look forward to finding in the wild.

F-2-B (2.8 liter) Deep Covered Baker (DC-1 1/2-C Pyrex Fireside Lid) sitting in the F-4-B (2.5 liter) Shallow Open Roaster

F-5-B (1.6 liter) Souffle (G-5-C Pyrex Fireside Lid) sitting on the F-1-B (2.5 liter) Souffle (G-1-C Pyrex Fireside Lid) sitting in the F-3-B (24cm) Quiche Baker 

F-12-B (1.8 liter) Deep Covered Baker (F-12-C Pyrex Fireside Lid) sitting in the F-6-B (1.8 liter) Shallow Open Baker sitting in the F-21-B (4.5 liter) 14x11 1/2 Open Roaster/Lasagne Pan.

You may have begun asking yourself.... "Where does he put all this Corning Ware?".  Luckily, with the French White/Bisque/Bleu/Classic Black line, the answer is simple.  They were resigned to stack very compactly.  This is why there are technically only 4 lids for all the pieces.  Oh, you can add lids.  The V-14-C will fit on the F-4-B if you really feel you need it.  But originally, only the deep casseroles & the Souffles came with lids... all the shallow dishes were lidless.  THUS, they can stack up like this...

and leave a very small footprint within your cupboard.

Where is your Corning Ware??

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Quorningware Quickies - Salmon Loaf in French White

I had a few things on my proverbial plate this evening, like Angel Food Cake and Pineapple Bavarian, so I decided on a quick meal that I remember fondly from my youth.  This is one of those 1 pot meals.  Granted, you will have to dirty another piece of Corningware to cook your green beans or peas, but the main course only requires 1 dish.  Well, OK, you need a fork and a cheese grater too.

For all intensive purposes, this is nothing more than a large Salmon Cake that is baked and not deep fried, so it's a slightly healthier version of said Salmon Cake.  Mom always used her Pyrex Early American refrigerator dish to bake this, but I do not have one of those.  I believe they are called 503s.  Anyway, it took me a while to figure out which size of Corningware this equates to; but I finally figured it out.  The 503 holds roughly the same amount as a French White F-12-B, which is to say that it holds about 1 1/2 quarts, but this can also be prepared in a P-322 Square Baker (the 8 inch Brownie Pan)

So grab one of the above dishes and a fork and let's get this big salmon cake a cookin'. 

Salmon "Loaf"

14.75 oz can of Salmon
3/4 cup Panko
1/2 cup Celery, finely diced
2 TB grated Onion
2 TB All-Purpose Flour
4 TB unsalted Butter, grated as well
1/2 cup Whole Milk
1 large Egg

Corningware French White F-12-B (1.5 quart) or P-322 (8 inch Square Baker)

Preheat the oven to 350F Degrees and grab a can of Salmon.

Open the can of Slamon and and drain the liquid, then unceremoniously dump the contents into the F-12-B.

Grab a fork...

And break the Salmon up, just like you were getting ready to make a Tuna Sandwich.  Speaking of which, you can make this with Tuna if you like.

Add the Panko and stir everything together with the fork.

Add the Celery and the grated Onion and stir with the fork again.

Add the Flour and stir again.

Grate the Butter into the pan.... (it just make it easier)

And stir again to break it up.

Pour in the Milk and the Egg.....

Mix everything with the fork until it becomes sort of a cohesive "dough".

Gently press with the fork to even everything out.

Pop it in the oven for 35 to 40 minutes. (It will puff slightly, turn golden brown and be firm to the touch)

Remove from the oven and let sit 5 minutes.

Serve with a slice of Lemon to be used at the eaters discretion.

Where is your Corningware??
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