Tiggy & Pip is a vintage home décor shop by mother and son décor and interior design loving duo, Tiggy and Pip Coudray.
With a shared love of all things French and vintage we opened our shop in 2011.
Based in France, between Cognac and La Rochelle, we source unusual items from recent French and European history. Everyday French household items from the 1880's to 1980's which, although at one time were plentiful, are now increasingly rare and collectible. We source specialist props for films/photo shoots and interior designers. Many of our 'finds' are currently on display in a number of top New York restaurants and Hollywood apartments.
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This is a set of six wonderful Escargot (Snail) porcelain serving dishes from the 1960's. They are decorated in a classic white glaze with 'grape vine' detailing around the outside of the base.
Each one has six 'wells' to hold the cooked snails in place.
You could use them to serve Canapés/Nibbles at dinner parties or as a 'Designer Egg Tray' as the 'wells' are the perfect size to store Eggs!
Each Dish measures: 17.5cms /6¾" diameter (20.5cms /8" to the handles)
They all carry the 'Schönwald'' Porcelain mark on the undersides. The Schönwald Porcelain mark shown here was used between 1950 - 1972. Schönwald has been making high quality porcelain since 1897.
They are in excellent condition with no chips, cracks or scratches...........et voilà!......
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.
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.
Thanks for taking a look,