Mock turtle soup 1962 interview with David Bourdon, Andy Warhol, commenting on Campbell's discontinued soups, said that Mock Turtle had once been his favorite. An American version of the soup is popular in Cincinnati and canned under the name Worthmore's Mock Turtle Soup. 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
Stracciatella (soup) Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb "stracciare" ("to shred"), meaning "a little shred"), also known as "Stracciatella alla romana", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called "zanzarelli", was described by Martino da Como in his 15th century manual, "The Art of Cooking". Other variants exist. Traditionally "stracciatella alla romana" used to be served at the start of Easter lunches. "Stracciatella