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.
These beautiful Limoges Porcelain plates carry three very 'French' recipes for classic 'Brochettes' (Barbecue Skewers) and would be ideal for anyone who loves cooking outdoors and wants to add a bit of 'French chic' to their Barbecue parties.
All these plates are in pristine, perfect condition and carry the 'M.P Samie Limoges, France. Porcelaine. Filet Fait Main' mark.
The set consists of six oblong serving plates measuring 29.5cms (11½") x 15cms (6"), with rounded corners.
There are three designs (two of each) and each image shows the completed skewers surrounded by the ingredients for the recipes. The designs are vibrant, very accurate and delicately illustrated.
Brochettes (Barbecue Skewers)
Agneau au Cresson (Lamb with Watercress)
This is a popular skewer with cubes of marinated lamb, mushrooms and tomatoes served with watercress.
Foie de Volailles (Poultry Livers)
Here is a recipe for you if you would like to try making them:
600 g de foies de volaille /600 g of poultry livers.
2 tranches de lard fumé de 1 cm d’épaisseur/ 2 slices of smoked bacon 1 cm thick.
1 cuil. à soupe de poudre de curry mild /1 dessert spoon of mild curry powder.
1 pot de 200 g de chutney de mangue/ 200g jar of mango chutney
1. Préparez le barbecue. Nettoyez les foies de volaille. Mettez-les dans un saladier avec le curry et du sel, mélangez et réservez.
Prepare the barbecue. Clean the poultry livers. Put them in a bowl with curry and salt, mix and set aside.
2. Retirez la couenne du lard, coupez-le en lardons. Si vous utilisez des brochettes en bois, faites-les tremper 10 min à l’eau froide pour que la viande n’adhère pas au bois durant la cuisson.
Remove the bacon rind, cut it into chunks. If you are using wooden skewers, soak them for 10 min in cold water so that the meat does not stick to the wood during cooking.
3. Embrochez les foies en alternant avec les lardons. Faites cuire au barbecue 3 à 4 min de chaque côté, selon que vous aimez les foies rosés ou plus cuits. Servez chaud avec le chutney.
Skewer the livers alternating with the bacon. Cook on the barbecue 3 to 4 minutes on each side, depending on whether you like pinkish or more cooked livers. Serve hot with the chutney.
Boudins aux Pommes (Sausage with Apples)
This is another hugely popular French dish of Black Sausages, apples, garlic and onions.
Donc........Allumez le barbecue................et Voila!.........
We've lots of other fondue plates and accessories if you'd like to take a look.
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