Tiggy & Pip
BBQ "Brochettes" Plates & Platter. Barbecue Skewer Dishes by Gien.
BBQ "Brochettes" Plates & Platter. Barbecue Skewer Dishes by Gien.
Regular price
$133.00 USD
Regular price
Sale price
$133.00 USD
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A fantastic full set of brochettes (BBQ skewers) plates and platter, each with a recipe in French.
This set is brilliant, so useful and practical, with wonderful recipe ideas and the dishes have indentations at the sides to hold the barbecue skewers correctly. This set is a "must" for any barbecue lover, a really professional way to present and serve your "brochettes".
The set consists of:
One Large Rectangular Serving Platter measuring 34 x 22cms/13¼" x 8½". It is illustrated with the Names of The Six Skewer (Brochette) Recipes on the Six Smaller Dishes, alongside the same illustrations to match. It holds six skewers.
Six Recipe Dishes with Six Different "Skewer" Recipes measuring 22cms x 17cms/8½"x 6¾".Each with a cha rming illustration of a person from the area where the skewer recipe originates. Each one holds one skewer.
The Designs are:
Brochette Bourguignonne (Burgundy Skewer)
Enfiler sur les broches en les alternant des cubes de filet de boeuf, des Lamelles pas trop fines de lard maigre, des morceaux de champignons, des petits oignons, des feuilles de laurier. Assaisonner de sel, poivre et paprika. Huiler et saisir sur gril chaud.
(Thread the skewers alternating them with cubes of beef fillet, chunky strips of bacon, pieces of mushrooms, small onions, laurel leaves. Season with salt, pepper and paprika. Oil and sear on hot grill.)
Brochette Orientale (Oriental skewer)
Enfiler sur les broches en les alternant des morceaux d'agneau, de tomate, de lard fumé, de poivrons verts et rouges sautés à l'Huile et des quartiers d'oignon étuvés au beurre. Assaisonner de sel, poivre et poudre de curry. Huiler et cuire sur gril assez chaud.
(Thread the skewers by alternating pieces of lamb, tomato, smoked bacon, green and red peppers sautéed in oil and onion quarters steamed with butter. Season with salt, pepper and curry powder. Oil and bake on quite a hot grill.)
Brochette Suisse (Swiss skewer)
Enfiler sur les broches en les alternant des cubes de filet de veau, de porc, d'agneau et de boeuf, de foie de veau, des chipolata, des lamelles de lard de poitrine fumée. Terminer avec un petit champignon. Huiler et faire cuire sur gril très chaud.
(Thread the skewers by alternating cubes of veal tenderloin, pork, lamb and beef, calf liver, chipolata, smoked bacon strips. Finish with a small mushroom. Oil and cook on very hot grill.
Brochette Bressanne (Bressanne Skewer)
Enfiler sur les broches en les alternant des morceaux de foie et de blanc de volaille, des champignons grossièrement émincés, des quartiers d'oignon étuvés au beurre. Terminer avec une feuille de Laurier. Assaisonner de sel et poivre. Huiler et faire cuire sur gril chaud.
(Thread the skewers by alternating pieces of poultry and poultry liver pâte, coarsely minced mushrooms, onion quarters steamed with butter. Finish with a laurel leaf. Season with salt and pepper. Oil and bake on hot grill.
Brochette Bretonne (Breton Skewer)
Enfiler sur les broches en les alternant des moules et des coquilles St. Jacques, des petits champignons de Paris, des quartiers d'oignon étuvés au beurre. Terminer avec un morceau de tomate. Assaisonner de sel, poivre et Thym éffrité. Huiler et faire cuire sur gril chaud.
(Thread the skewers by alternating mussels and scallops, small mushrooms, quarters of onion steamed with butter. Finish with a piece of tomato. Season with salt, pepper and crushed thyme. Oil and bake on hot grill.
Brochette Provançale (Provançale Skewer)
Enfiler sur les broches en les alternant des morceaux de Lotte, des queues de Langoustines décortiquées, des champignons coupés en 4, des quartiers d'oignons étuvés. Terminer avec un morceau de tomate. Assaisonner de sel, poivre, safran et herbes de Provance. Huiler et faire cuire sur gril chaud.
(Thread the skewers by alternating pieces of monkfish, tails of shelled scampi, mushrooms cut in 4, quarters of onions steamed. Finish with a piece of tomato. Season with salt, pepper, saffron and herbs de Provence. Oil and bake on hot grill.
All these dishes have the famous 'GIEN Château' logo and are marked ''Decor Garanti Inaltérable. Cuisson à 1150c" They are all in really great condition. There are "hairline" cracks in the glazes, which is to be expected considering their age but these in no way detract from the beauty of this set. There are no chips and they are all perfectly usable.
Donc........Allumez le barbecue................et Voilà!.........
We ship FREE worldwide.
Your purchase will be carefully packaged and shipped from France. It will be fully tracked, signed for and insured.
View full details
This set is brilliant, so useful and practical, with wonderful recipe ideas and the dishes have indentations at the sides to hold the barbecue skewers correctly. This set is a "must" for any barbecue lover, a really professional way to present and serve your "brochettes".
The set consists of:
One Large Rectangular Serving Platter measuring 34 x 22cms/13¼" x 8½". It is illustrated with the Names of The Six Skewer (Brochette) Recipes on the Six Smaller Dishes, alongside the same illustrations to match. It holds six skewers.
Six Recipe Dishes with Six Different "Skewer" Recipes measuring 22cms x 17cms/8½"x 6¾".Each with a cha rming illustration of a person from the area where the skewer recipe originates. Each one holds one skewer.
The Designs are:
Brochette Bourguignonne (Burgundy Skewer)
Enfiler sur les broches en les alternant des cubes de filet de boeuf, des Lamelles pas trop fines de lard maigre, des morceaux de champignons, des petits oignons, des feuilles de laurier. Assaisonner de sel, poivre et paprika. Huiler et saisir sur gril chaud.
(Thread the skewers alternating them with cubes of beef fillet, chunky strips of bacon, pieces of mushrooms, small onions, laurel leaves. Season with salt, pepper and paprika. Oil and sear on hot grill.)
Brochette Orientale (Oriental skewer)
Enfiler sur les broches en les alternant des morceaux d'agneau, de tomate, de lard fumé, de poivrons verts et rouges sautés à l'Huile et des quartiers d'oignon étuvés au beurre. Assaisonner de sel, poivre et poudre de curry. Huiler et cuire sur gril assez chaud.
(Thread the skewers by alternating pieces of lamb, tomato, smoked bacon, green and red peppers sautéed in oil and onion quarters steamed with butter. Season with salt, pepper and curry powder. Oil and bake on quite a hot grill.)
Brochette Suisse (Swiss skewer)
Enfiler sur les broches en les alternant des cubes de filet de veau, de porc, d'agneau et de boeuf, de foie de veau, des chipolata, des lamelles de lard de poitrine fumée. Terminer avec un petit champignon. Huiler et faire cuire sur gril très chaud.
(Thread the skewers by alternating cubes of veal tenderloin, pork, lamb and beef, calf liver, chipolata, smoked bacon strips. Finish with a small mushroom. Oil and cook on very hot grill.
Brochette Bressanne (Bressanne Skewer)
Enfiler sur les broches en les alternant des morceaux de foie et de blanc de volaille, des champignons grossièrement émincés, des quartiers d'oignon étuvés au beurre. Terminer avec une feuille de Laurier. Assaisonner de sel et poivre. Huiler et faire cuire sur gril chaud.
(Thread the skewers by alternating pieces of poultry and poultry liver pâte, coarsely minced mushrooms, onion quarters steamed with butter. Finish with a laurel leaf. Season with salt and pepper. Oil and bake on hot grill.
Brochette Bretonne (Breton Skewer)
Enfiler sur les broches en les alternant des moules et des coquilles St. Jacques, des petits champignons de Paris, des quartiers d'oignon étuvés au beurre. Terminer avec un morceau de tomate. Assaisonner de sel, poivre et Thym éffrité. Huiler et faire cuire sur gril chaud.
(Thread the skewers by alternating mussels and scallops, small mushrooms, quarters of onion steamed with butter. Finish with a piece of tomato. Season with salt, pepper and crushed thyme. Oil and bake on hot grill.
Brochette Provançale (Provançale Skewer)
Enfiler sur les broches en les alternant des morceaux de Lotte, des queues de Langoustines décortiquées, des champignons coupés en 4, des quartiers d'oignons étuvés. Terminer avec un morceau de tomate. Assaisonner de sel, poivre, safran et herbes de Provance. Huiler et faire cuire sur gril chaud.
(Thread the skewers by alternating pieces of monkfish, tails of shelled scampi, mushrooms cut in 4, quarters of onions steamed. Finish with a piece of tomato. Season with salt, pepper, saffron and herbs de Provence. Oil and bake on hot grill.
All these dishes have the famous 'GIEN Château' logo and are marked ''Decor Garanti Inaltérable. Cuisson à 1150c" They are all in really great condition. There are "hairline" cracks in the glazes, which is to be expected considering their age but these in no way detract from the beauty of this set. There are no chips and they are all perfectly usable.
Donc........Allumez le barbecue................et Voilà!.........
We ship FREE worldwide.
Your purchase will be carefully packaged and shipped from France. It will be fully tracked, signed for and insured.
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