Cockchafer soup
Cockchafer soup is a European dish made from the cockchafer insect. It was a delicacy in Germany and France until the mid-1990s.[1] Its taste resembles crab soup.
Preparation
According to a French recipe from the 1800s, a batch of cockchafer soup requires 500 grams of the insect with their legs and wings removed.[2] They are fried in butter, then cooked in a chicken or veal broth. The soup can be strained and eaten as a boullion, or crushed cockchafers can be mixed with egg yolk and roux. The soup was served with slices of veal liver or dove breast[3] and with croutons. A single serving contains approximately 30 bugs.[4][5][6][7]
See also
References
- ^ Hyman, Vicki (May 29, 2013), "Insect bites: Cooking with cicadas, New Jersey's newest crop." NJ.com. Retrieved May 31, 2018
- ^ Warner, Dick (May 8, 2006), "Bug has a long, colourful history," Irish Examiner. Retrieved May 31, 2018
- ^ Manoi. "Maikäfersuppe" (in German).
- ^ Helge May. "Die Maikäfer sind wieder da" (in German).
- ^ Schneider, Johann Joseph (1844). "Maikäfersuppen, ein vortreffliches und kräftiges Nahrungsmittel". Magazin für die Staatsarzneikunde Nr 3 (in German). Vol. 3. pp. 403–405. ISBN 3-87038-366-6.
- ^ "Maikäfer in Luxemburg : Historisches und Kurioses" (PDF) (in German).
{{cite journal}}: Cite journal requires|journal=(help) - ^ Heyden, Bertha (1887). Kochbuch oder Gründliche Anweisung, einfache und feine Speisen mit möglichster Sparsamkeit zuzubereiten (in German) (16 ed.). Reutlingen: Enßlin und Laiblin. p. 40.