The ceramic biscuit designates a statuary without enamel or color, so it is white and matt. This term describes both the stage preceding a cooking with enamel and the real biscuit, intended to remain white, composed of porcelain without glaze. The first porcelain biscuits owed their creation in 1751 to the will of the Sèvres factory to imitate marble and to differentiate itself from foreign statuary. One can quote the models of Falconet, great creator of forms of Sèvres like La Mélancolie, realized from 1774. From the eighteenth century, the biscuit became the great luxury porcelain and came from Vincennes, Sèvres or Saxe. In the 19th century, the biscuit took an important part of the production of porcelain in Europe, it was realized everywhere, without equaling the quality of Sèvres. The statuary of the biscuit, originally made to decorate the tables as predominantly, can be found in the linings of chimneys, and many other objects of decorations. It is generally found mounted on other materials such as bronze but also very marginally inlaid.