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Mock Turtle Soup

Mock Turtle Soup | Louisiana Kitchen & Culture

An à la Française table plan including mock turtle, hare soup, sweet breads à la Royal and a pigeon compote. À la Française was a service style that developed out of courtly dining in the early 18th century. At its most elaborate, it consisted of three courses. During each course, a number of dishes would be placed on the table and you could pick and choose whatever you fancied. In some respects this was similar to a tapas or Chinese buffet today. In your first course you would have soup…

Mock turtle soup. is an English soup that was created in the mid-18th century as a cheaper imitation of green turtle soup. It often uses brains and organ meats such as calf's head or a calf's foot to duplicate the texture and flavor of the original's turtle meat.

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