885 Potage Fausse Tortue

Mock Turtle Soup

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

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To most practising cooks this soup is simply a brown stock flavoured with tomato and strongly flavoured with celery and mushrooms and which is finally finished with the addition of an infusion of turtle herbs.

Carême called this soup Tortue à la Française and posed the following principles: