"Mock turtle 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 flavour of the original's turtle meat. ""Mrs. Fowle's Mock Turtle Soup"": Take a large calf's head. Scald off the hair. Boil it until the horn is tender, then cut it into slices about the size of your finger, with as little lean as possible. Have ready three pints of good mutton or veal broth, put"
"Mock Turtle The Mock Turtle is a fictional character devised by Lewis Carroll from his popular book ""Alice's Adventures in Wonderland"". Its name is taken from a dish that was popular in the Victorian period, mock turtle soup. Carroll enjoyed such puns on Victorian fashions and etiquette, and showed this frequently. The description and drawing by John Tenniel gives comedic value to the Mock Turtle, as he is clearly an assemblage of creatures, therefore not a real turtle as his name rightly suggests. Alice encounters the Mock Turtle with the Gryphon. The Mock Turtle is a very melancholic character, because"
"Turtle soup Turtle soup is soup or stews made from the flesh of the turtle. The dish exists in some cultures and is viewed as a luxury or delicacy. The soft-shelled turtle was commonly used for turtle soup in Singapore while the snapping turtle, found mainly in the United States, was typically used there; and is still found in certain regional cuisines, particularly in Philadelphia cuisine and some Southern United States cuisines. Chinese and other East Asian cuisines use primarily soft-shelled turtles for turtle soup. An alternative form of this dish without actual turtle meat is the mock turtle soup."
"in it half a pint of Madeira wine, half a teaspoonful of thyme, pepper, a large onion, and the peel of a lemon chop't very small. A ¼ of a pint of oysters chop't very small, and their liquor; a little salt, the juice of two large onions, some sweet herbs, and the brains chop't. Stand all these together for about an hour, and send it up to the table with the forcemeat balls made small and the yolks of hard eggs. In the Oldenburg and Ammerland regions of Germany, """"—the English designation ""mock turtle"" retained—is a traditional meal, dating"
"that it is primarily older customers who order the turtle; younger diners are less interested. Among Creole communities, Turtle soup is known as Caouane. In New Orleans, it is a specialty of several neighborhood and classic Creole restaurants such as Commander's Palace, Brennan's, and Galatoire's. Turtle soup was U.S. President William Howard Taft's favorite food. He brought a special chef into the White House for the specific purpose of preparing this dish. Eating the flesh of some marine turtles can cause a type of food poisoning called chelonitoxism. Turtle soup Turtle soup is soup or stews made from the flesh"
"meaning; in this case that of ‘Mock Turtle Soup’, it being either not real turtle soup or real soup made from real mock-turtles! Alice's recitation is suddenly interrupted by the Mock Turtle, who finds the poem ""the most confusing thing I ever heard."" The poem ends with a mind rhyme; it is generally assumed that the last words of the poem could be supplied as ""— eating the Owl"". This poem is not to be conflated with a ""Lobster Quadrille"" that the Mock Turtle sings to Alice as he dances with the Gryphon. After the dance, Alice intends to recite"
"of Alice. The Mock Turtle speaks of a Drawling-master, ""an old conger eel"", who came once a week to teach ""Drawling, Stretching, and Fainting in Coils"". This is a reference to the art critic John Ruskin, who came once a week to the Liddell house to teach the children ""drawing"", ""sketching"", and ""painting in oils"". (The children did, in fact, learn well; Alice Liddell, for one, produced a number of skilful watercolours.) The Mock Turtle also sings ""Turtle Soup"". This is a parody of a song called ""Star of the Evening, Beautiful Star"", which was performed as a trio by"
"soup bowl on matching plate. A small covered dish for sauce, called a ""saucière"", could also take the form of a small tureen; it might be integral with its platter (""illustration right""), for ease in handling and to contain drips. John T. Dorrance, a member of the family owners of Campbell's Soup, assembled, starting in 1966, the largest representative collection of soup tureens, which has been donated to the Henry Francis DuPont Winterthur Museum. ""Beautiful soup, so rich, and green/Waiting in a hot tureen"" was apostrophized by the Mock Turtle in Lewis Carroll's ""Alice's Adventures in Wonderland"" (1865). Tureen A"
"the miserable mock turtle, who is miserable because has nothing to be miserable about. The two reminisce about their schooldays under the sea and introduce Alice to a dance and a song called the Lobster Quadrille (""The Lobster Quadrille""). After an argument about the song, the Mock Turtle decides to distract the Gryphon and Alice by singing another, this time about soup (""Beautiful Soup""). A fanfare is heard and the White Rabbit scurries onstage, announcing that the trial is beginning. The Gryphon refuses to tell Alice any more information regarding the trial and drags her away from the seashore. Meanwhile,"
"tea, frozen in liquid nitrogen, a snail porridge that was described by one food critic as ""infamous"", and ice creams of both crab, and egg and bacon, each of which resulted in increased media attention for the restaurant. The mock turtle soup has an ""Alice in Wonderland"" theme, where a fob watch formed of freeze-dried beef stock covered with gold leaf is dropped into a tea cup and has a beef stock ""tea"" poured over it that dissolves the gold and the watch. A plate of ox tongue and vegetables is served alongside it to place into the soup. Toast"
"Tortilla soup Tortilla soup () is a traditional Mexican soup made of fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and ""chile de árbol"" and epazote. It is served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes and sour cream. Although this exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried. There are some variations, for example the broth being made"
"""koketris"", ""cocagres"" and ""cokyntryche"". Cockentrice Cockentrice is a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. The dish originates from the Middle Ages and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator. Cockentrice, at times also spelled ""cockentryce"", is only one version of the dish's name. The original name was ""cokagrys"" or ""cotagres"", a portmanteau of ""cock"" and ""grys"", a suckling pig. Other spellings"
"at dinner. The soup is served in a deep plate. Tortillas are served extra in order to keep them crispy and prevent them from getting soggy. Lime soup Lime soup is a traditional dish from the Mexican state of Yucatan, which is made of chicken or some other meat such as pork or beef, lime juice and served with tortilla chips. This dish was originally created by the Mayans and with the passage of time has evolved to take its present form. Lime soup is a traditional dish from Yucatan. Traditional Yucatan cuisine has its origins in the Hispanic and"
"In countries such as Singapore with large Chinese populations, turtle soup is a Chinese delicacy. The meat, skin and innards of the turtle are used in the soup. Soft-shelled turtles (鱉) such as ""Pelodiscus sinensis"" are commonly consumed in this manner in Chinese cuisine, while consumption of hard-shelled turtles (龜) is often avoided due to their mythical connotations. However, the hard shells of certain turtles are used in the preparation of so-called ""turtle jelly"", or ""Guilinggao"". 19th-century American cookbooks advised homemakers that for the best turtle soup one should choose a turtle about in weight, as a smaller one would"
"used for ""anticuchos""—a sort of ""brochette"". ""Sopa de mondongo"" is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. Variations can also be found in Nicaragua, Brazil, Colombia, Dominican Republic, Honduras, El Salvador, Panama, Puerto Rico, Venezuela. Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer the bloodless kind). In Kenya it is commonly referred to as 'mutura'"
"Lime soup Lime soup is a traditional dish from the Mexican state of Yucatan, which is made of chicken or some other meat such as pork or beef, lime juice and served with tortilla chips. This dish was originally created by the Mayans and with the passage of time has evolved to take its present form. Lime soup is a traditional dish from Yucatan. Traditional Yucatan cuisine has its origins in the Hispanic and Mayan culture. The combination of meat from animals brought from Europe, the spices, and cooking methods and preparation of multiple local ingredients, resulted in many dishes"
"Cockentrice Cockentrice is a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. The dish originates from the Middle Ages and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator. Cockentrice, at times also spelled ""cockentryce"", is only one version of the dish's name. The original name was ""cokagrys"" or ""cotagres"", a portmanteau of ""cock"" and ""grys"", a suckling pig. Other spellings from the period include"
"Sopa de mondongo Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America and the Caribbean, and in the Philippines. Many variations of ""sopa de mondongo"" exist in Latin America the Philippines and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked in citrus juice or a paste"
"not have enough fat, and a bigger one would have too strong a flavor. In many jurisdictions, turtle soup is illegal because many species of turtle are listed as threatened or endangered, and cannot legally be captured, let alone killed. Generally speaking, turtle populations cannot quickly recover from the loss of a breeding adult; thus, killing these turtles to make soup can depress populations below sustainable levels. The common snapping turtle has also long been used in the United States, especially in the South. In this case the soup is commonly referred to as ""snapper turtle soup"", or simply ""snapper"
"Purée Mongole Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889. Popular during the period between the 1920s–1940s, it is similar to Boula which is made with turtle soup. Purée Mongole is usually made with carrots, onions, white turnips, leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can have julienne carrots and be seasoned with curry powder, ground cloves, turmeric, nutmeg, cumin, and basil, in addition to salt and pepper. Simplified recipes printed in many vintage cookbook, including the 1946"
"with a thickened tomato base and ground tortillas or a bean soup enriched with crunchy strips of fried tortillas. Tortilla soup Tortilla soup () is a traditional Mexican soup made of fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and ""chile de árbol"" and epazote. It is served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes and sour cream. Although this exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion,"
"tortue"" ('as a tortoise'), served with tomato sauce with Madeira and accompanied by French fries. Tête de veau Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. In Italy, it is a traditional Christmas food. Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it"
"Tripe chorba Tripe chorba (, ) is a chorba (soup) made with tripe (cow stomach). It is widely (not universally) considered to be a hangover remedy. The Turkish name , meaning ""tripe soup"", consists of (""stomach/tripe""), (""soup""), and the possessive affix that links the two words. It came from Persian (, ""rumen"") and (, ""soup""), from Arabic ( ""soup""), which is derived from the verb ( ""to drink""). Cognates include the English sherbet and syrup, as well as Arabic sharbat. Some South Slavic languages borrowed the dish name from Turkish: as () in Bulgarian and Macedonian, and as () in"
"to get out of being beaten by flashing a badge that reads, ""I Am Chinese,"" but to no avail. ""And I'm mock turtle soup!"" shouts the infuriated turtle sarcastically. A subtitle below the badge states that it was made in Japan, which may explain why the turtle did not buy the ruse. The three (Hitler Duck, Mussolini Goose and Tojo Duck) are then seen marching across a field while singing a parody of ""One, Two, Buckle My Shoe"" (""One two, button my shoe. Three four, shut honorable door""), they're joined by a newly born duckling straight from an egg, who"
"""head [and] trotter"") consists of a sheep's head (including the brain) and trotters, and is typically seasoned with lemon and cinnamon. Usually consumed as a breakfast soup, kalle-pache is traditional to Afghanistan and Iran. In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning. It is especially consumed during cold seasons. To prepare kalle-pache, the sheep's head and trotters are collected, cooked, and treated as per the recipe. During winter it is very common to eat sheep or cow parts soup with onions and spices, especially the legs which is called 'Maraq rigl' it is"
"was made from the head of a large cod or similar sized fish, washed, descaled and then stuffed with a mixture of oats, suet, onion, white pepper and the liver of the fish in question. This was then sewn or skewered to close the aperture and boiled in seawater. The cooked dish would then be served with potatoes or other root vegetables in season. Later variations include exchanging the seawater for a court bouillon of fish stock and onion. The resulting poaching liquid is often eaten as a soup before having the fish head. Although once a very common dish,"
"Jokpyeon Jokpyeon () is a dish prepared by boiling cow's trotters and/or other cuts with high collagen content, such as cow's head, skin, tail and pig's head in water for a long time, so that the stewing liquid sets to form a jelly-like substance when cooled.. The dish largely depends on cow's trotters, which explains its name that consists of ""jok"" (; ""foot"") and ""pyeon"" (; """"tteok""""). ""Jokpyeon"" is sometimes classified as ""muk"", a Korean jelly category made from grain starch, due to the similar appearance and characteristics. Finely chunked cow's trotters and/or other cuts with high collagen content, such"
"a mouth happy"". Although the origin of the dish was based on vegetables, meat and fish were added in later years. Up to 25 ingredients may be used in making the dish, such as beef, pork, chicken, pheasant, fish, abalone, sea cucumbers, and various vegetables. Boiled beef and sliced ""mu"" are placed in the dish with seasoned beef and the seafood. Mushrooms, carrots and other vegetables are placed next, with meatballs, walnuts, pine nuts, ginkgo nuts, and finely shredded red pepper used as garnish to create a colorful balance. Soup stock is poured over and then the dish is cooked"
"Head cheese Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be included. It can also be made from trimmings from pork and veal, adding gelatin to"
"soup"" (not to be confused with ""red snapper soup"", which is made from the fish called a red snapper). In Philadelphia and the Delaware Valley, snapper soup is available at many area diners and is an established part of Philadelphia cuisine. It is a heavy, brown soup that tastes a little like thick gravy. The Philadelphia restaurant Old Original Bookbinder's served Snapper Soup which can also be purchased in cans at supermarkets. As of 2016, turtle soup (and other dishes from turtle meat) are still served by a few restaurants in Minnesota, mostly on Fridays during Lent. It is said"
"Taramasalata Taramasalata or taramosalata (, from ""taramas"", from 'fish roe' and ""salata"", from ""salad"") is a Greek ""meze"" made from ""tarama"", the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked, rather than cured, cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod's roe. Traditionally the dish is made with"
"Smalahove Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words ""hove"" and ""smale"". ""Hove"" is a dialectal form of ""hovud"", meaning head (""cf."" Hǫfuð), and ""smale"" is a word for sheep, so Smalahove literally means sheep head. The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and is served with mashed rutabaga"
"Thenthuk Thenthuk () or hand pulled noodle soup, is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern day option too. Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup. Start working with the dough when you are sure that everything boiling in the soup is well cooked. Shaping the dough and flattening it"