Limoges Porcelain Fish Plate Set. Six Fish Recipe Plates.

A set of six, French, fish plates, rare and collectible.
Each plate in the set is designed into a complete recipe and the images show the most beautiful details of the ingredients of each dish. They are very sought after and an ideal gift for fish chefs.
They have a lovely, delicate "gilt" line border and are marked "Limoges, France" on the undersides.

The set consists of:
Six round dinner plates with six different "recipe" designs, they are large measuring 25cms/ 9¾" diameter.
Each one weighs 450gms/ 1 lb.

They are all in amazing condition, with no visible chips or cracks. There is some very slight wear to one or two of the letters but this in no way detracts from the beauty or functionality of this beautiful, vintage, plate set.

The Designs are:

Anguille au Paprika: 2 petites anguilles, 2 oignons, 2 gousses d'ail, 3 verres de vin blanc, 1 bouquet garni, 1/2 cuilleree a café de paprika, sel, poivre
(Eel with Paprika: 2 small eels, 2 onions, 2 cloves of garlic, 3 glasses of white wine, 1 bouquet garni, 1/2 teaspoon coffee of paprika, salt, pepper.)

Colin Grenobloise: 4 tranches de colin, 60g de beurre, farine, 2 tranches de pain de mie, 2 cuillerees a soupe de capres, 1/2 citron, persil, sel, poivre.
(Grenoble Coley: 4 slices of coley, 60g butter, flour, 2 slices of bread, 2 tablespoons of capers, 1/2 lemon, parsley, salt, pepper.)

Morue au Vin Blanc: 600g de filets de morue, 800g de pommes de terre, 100g de beurre, 2 oignons, 2 verres de vin blanc sec, sel, poivre
(Cod in White Wine: 600g of cod filets, 800g of potatoes, 100g of butter, 2 onions, 2 glasses of dry white wine, salt, pepper.)

Thon en Matelote: 100g de thon, 1 verre de vin rouge, 50g de beurre, 4 tomates, 2 oignons, 1 cuillerée a soupe de farine, 1 bouquet garni, sel, poivre, persil hache.
(Tuna Stew: 100g of tuna, 1 glass of red wine, 50g butter, 4 tomatoes, 2 onions, 1 tablespoon of flour, 1 bouquet garni, salt, pepper, chopped parsley.)

Lotte a L'Americaine: 150g de lotte, 100g de beurre, 250g de tomates, 1/3 de verre de cognac, 50g de Farine, 1 verre d'eau, 1/2 litre de vin blanc, oignons, ail, sel, poivre.
(American Monkfish : 150g of monkfish, 100g of butter, 250g tomatoes, 1/3 glass of cognac, 50g of flour, 1 cup of water, 1/2 litre of white wine, onions, garlic, salt, pepper.)

Congre aux Petits Pois: 1 milieu de Congre de 1kg, 40g de beurre, 3 livres de petits pois, 6 oignons, 1 gousse d'ail, 1 bouquet garni, sel, poivre.
(Eel with Peas: 1 middle of conger eel of 1 kg, 40g butter, 3 pounds of small peas, 6 onions, 1 clove of garlic, 1 bouquet garni, salt, pepper.)

..............et Voilà!.........

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