Authentic, French, Antique & Vintage Home Décor with that 'Je ne sais quoi' !

Vintage French Escargot Cooking/Serving Dishes from the 1970's.
Vintage French Escargot Cooking/Serving Dishes from the 1970's.
Vintage French Escargot Cooking/Serving Dishes from the 1970's.
Vintage French Escargot Cooking/Serving Dishes from the 1970's.
Vintage French Escargot Cooking/Serving Dishes from the 1970's.
Vintage French Escargot Cooking/Serving Dishes from the 1970's.
Vintage French Escargot Cooking/Serving Dishes from the 1970's.
Vintage French Escargot Cooking/Serving Dishes from the 1970's.
Vintage French Escargot Cooking/Serving Dishes from the 1970's.
Vintage French Escargot Cooking/Serving Dishes from the 1970's.

Set of Two French Snail Plates. Vintage French Escargot Cooking/Serving Dishes from the 1970's.

Regular price
€76,00
Sale price
€76,00
Tax included.

These are two wonderful escargot (snail) cooking/serving dishes from the 1970's. They are decorated in a classic creamy 'vanilla' glaze with warm, rustic, light brown edges and handles, each one has twelve 'wells' to hold the cooked snails in place.

The perfect 'oven to table' dish, allowing you to cook and serve from the same dish, without needing to transfer the snails, keeping all the flavour of the cooking juices and giving you beautiful presentation at the same time.

You could use it to serve canapés/nibbles at dinner parties or as a 'designer egg Ttay' as the 'wells' are the perfect size to store eggs!

They both have 'Made in France, Modèle Déposé' stamped into the undersides.

The dishes measure 18cms /7" diameter (24cms /9½" to the handles) and weigh a chunky 900gms (2lbs) each!

Snails are traditionally served in a Rich Garlic Butter - Here is an example recipe if you'd like to try cooking this French Classic Cuisine at home:

ESCARGOTS À LA BOURGUIGNONNE (SNAILS IN GARLIC–HERB BUTTER)
Ingredients: 16 tbsp. unsalted butter, softened, 1⁄4 cup (minced) flat-leaf parsley, 1 tbsp. white wine, 1 tsp. cognac or French brandy, 3 cloves garlic (minced), 1 shallot (minced), salt, freshly ground black pepper, and nutmeg, to taste.
36 snails.

In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavours meld.
Heat oven to 400°. Spoon about 1⁄2 tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve the snails into the dishes, accompanied with bread to soak up the butter.

They are in excellent condition with no chips or cracks, they have some very light 'hairline crackle' to the glazes, which is normal for the age of these dishes, and in no way detracts from the functionality or beauty of them..........et voilà!....................

We ship worldwide.

Your purchase will be carefully packaged and shipped from France using La Poste's First Class 'Colissimo International' service. It will be fully tracked, signed for and insured.

We don't charge for packaging and should the worst happen we always refund or replace.

Most orders ship the following business day. When we're extra busy, it may take up to 3 days.

Once you have been notified of dispatch the delivery time frames are as follows:

Europe: 1 - 5 working days.

Rest of the World 5 -14 working days.

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There's always a discount for multiple purchases and we'll always combine shipping costs to give you the best price.

We've lots of other gorgeous snail plates and accessories if you'd like to take a look.

Thank you for visiting,

Tiggy
x

www.tiggyandpip.com