This vintage box of French baking shells, from the 1950s or 1960s, was designed for preparing and serving seafood directly in natural scallop shells.
The scallop shells which are typically oven safe were used for cooking dishes like scallops, shrimp and creamed spinach.
They were marketed to gourmet cooks for decorative presentation.
The back of the original box includes recipes and promotes the shells as “ideal for bridge luncheons”.
This vintage box of French baking shells, from the 1950s or 1960s, was designed for preparing and serving seafood directly in natural scallop shells.
The scallop shells which are typically oven safe were used for cooking dishes like scallops, shrimp and creamed spinach.
They were marketed to gourmet cooks for decorative presentation.
The back of the original box includes recipes and promotes the shells as “ideal for bridge luncheons”.
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