Turtle soup cup "La Tortue", Porcelaine D´Austeuil, Paris. The best -known recipes for this are handed down by Lady Curzon (through marriage British nobles and vice queen of India) and Alfred Walterspiel (from 1924 Hotel four seasons, Munich), published in his book "My Art in Kitchen and Restaurant". Quotes from his three -sided recipe: "Turtle soup has rightly acquired a world reputation ... Even if the necessary large, up to three hundredweight turtles are not living everywhere ... A real turtle soup is something wonderful" (however, the preparation takes about 8 hours). There is also a imitation turtle soup with a long tradition: Mockturtle soup (Mock Turtle Soup). The coveted meat of the green sea turtle was missing due to the continental lock (economic blockade) imposed by Napoleon. As a replacement was used calf or beef. This variant was on the menu of luxury hotels, e.g. Sacher (Vienna, 1894), is still popular in Lower Saxony today and at least saved some of the animals. [hint: this is an automatic translation from German]   |   Category: Commodities   |   Material: Keramik / Porzellan   |   Country of origin: Ile-de-France, France | Similar pieces