Nowdays the tureen is a rare thing of tableware. But in the 18-19 century nobody serves the soup without tureen because it has a number of advantages over the pan. First of all, handmade pottery looks on the table much prettier. Secondly, even the usual soups, prepared and served in a tureen, gets more refined taste and aroma. Thirdly, the very process of cooking in a tureen is an additional pleasure for any cook.
Vol. — 3 l.