Turtle soup cup "La Tortue", Porcelaine D'Auteuil, Paris. The most famous recipes for this have been handed down by Lady Curzon (British noblewoman by marriage and Viceroy of India) and Alfred Walterspiel (from 1924 Hotel Vier Jahreszeiten, Munich), published in his book "My Art in Kitchen and Restaurant". Quotes from his three-page recipe: "Turtle soup has rightly gained a world-wide reputation... even if the large turtles weighing up to three hundredweight that are needed for it are not available alive everywhere... a real turtle soup is something wonderful" (preparation takes about 8 hours, however). There is also an imitation turtle soup with a long tradition: mock turtle soup. Due to the Continental Blockade imposed by Napoleon, the royal courts lacked the coveted meat of the green sea turtle. Veal or beef was used as a substitute. This variant is still popular in Lower Saxony today and is considered a turtle-saving invention. [hint: this is an automatic translation from German]   |   Category: Commodities   |   Material: Keramik / Porzellan   |   Country of origin: Ile-de-France, France | Similar pieces