Cockchafer soup

from Wikipedia, the free encyclopedia

Cockchafer soup is one of the few insect dishes that are widespread in Europe and was known at least in Germany and France until the middle of the 20th century . The taste should be reminiscent of crab soup .

For preparation, the cockchafer without wings and legs or grubs are roasted in butter and cooked in veal or chicken broth. Depending on the recipe, the soup is sifted and enjoyed as a broth or the beetles are initially pounded in a mortar, the soup is strained and bound with a little roux and egg yolk. It used to be served with slices of veal liver or pigeon breast and toasted white bread. About 30 cockchafer per person were needed.

In an essay from 1844 it is stated that the cockchafer (at that time) were not only eaten as soup, but also uncooked by students: "In many confectionary shops they can be sugar-coated , and they are candied on tables for dessert."

Single receipts

  1. ↑ Georg Rüschemeyer: Not yet over with the scrambling. In: FAZ.net . Retrieved June 6, 2020 .
  2. ↑ Helge May: The cockchafer are back . In: NABU.de . May 6, 2008
  3. ^ A b Johann Joseph Schneider: Cockchafer soup, an excellent and strong food . In: Magazine for State Medicines . No. 3 , 1844, ZDB -ID 540622-5 , p. 403–405 ( limited preview in Google book search - reprint in: Thomas Hauer (ed.): The secret of taste. Aspects of the art of eating and living. (= Werkbund archive; Volume 29.) Anabas-Verlag, Frankfurt am Main 2005, ISBN 3-87038-366-6 , p. 122 f.).
  4. ^ Jos A. Massard: Maikäfer in Luxemburg: Historisches und Kurioses. In: Lëtzebuerger Journal . 60th vol., No. 88, May 8, 2007, pp. 26-27 ( PDF; 479 kB ).
  5. ↑ Bertha Heyden: Cookbook or thorough instructions on how to prepare simple and fine dishes with the greatest possible economy. 16th edition. Enßlin and Laiblin, Reutlingen 1887, p. 40.
  6. ↑ The Wanderer. A people's calendar for the year 1863. Volume 2, Pichler, Vienna, p. 45 ( limited preview in the Google book search).

Web links