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.
Price includes shipping - see shipping notes.
This is a set of two wonderful Escargot (Snail) Cooking and Serving Dishes from the 1970's. They are decorated in a classic cream glaze with earthy 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 them to serve Canapés/Nibbles at dinner parties or as a 'Designer Egg Tray' as the 'wells' are the perfect size to store Eggs!
They carry the Famous Emile Henry 'Key' mark on the undersides.
Emile Henry has famously made high quality ceramics in Marcigny, Burgundy since 1850.
Each Dish measures: 18cms / 7" diameter (24cms /9½" to the handles)
They are heavy 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.
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, they do have 'hairline crackling' to the glazes, which is normal for the age of these dishes, and in no way detracts from the functionality or beauty of them. They are hand glazed in batches and therefore the intensity of the cream and brown glazes vary, ever so slightly, making some darker than others.
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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,