FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
SILKWORMS
Barer-Stein, Thelma. 199. Chapter 1. African. You eat What You Are People, Culture and Food Traditions. Firefly Books, pp. 19-21.
is a rather unusual foodstuff is, or at least was, very well thought of in the 'Celestial Empire', if we are to believe the account of a French missionary in China, Father Favaud:
'It is some centuries', he wrote, 'since our farmers in the Midi took up the production of silkworms, but I know they have never dreamed of using any of them for nourishment. In China it is not the same thing at all. During the long stay I have made in that country, I have often seen people eat silkworm chrysalids, and I have eaten them myself. I can state that they constitute an excellent stomachic, strengthening and refreshing at the same time, which delicate persons often use with successful results.
'The cocoons having been unwound, a certain quantity of the chrysalids are grilled in the pan so that the watery part runs right off. Their outer covering is then removed (this comes off by itself), and they are presented in the form of small yellow objects, rather like carp roses.
"These are fried in butter, fat or oil, and sprinkled with stock (chicken stock is the best).
'When they have boiled for five minutes they are crushed with a wooden spoon, and the whole mass is carefully stirred so that nothing is left in the bottom of the vessel. Some egg yolks are beaten, in the proportion of 3 to every 100 chrysalids, and poured over, and in this way a beautiful cream, golden yellow and of an exquisite flvour, is obtained.
'Thus this foodstuff was prepared for the mandarins and the wealthy. As for the poor, after having grilled the chrysalids and removed their outer covering, they fried the rest in butter or fat and seasoned them with a little salt, pepper or vinegar; or even ate them just as they were, with rice, content simply to have removed their outer covering.'
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
is a rather unusual foodstuff is, or at least was, very well thought of in the 'Celestial Empire', if we are to believe the account of a French missionary in China, Father Favaud:
'It is some centuries', he wrote, 'since our farmers in the Midi took up the production of silkworms, but I know they have never dreamed of using any of them for nourishment. In China it is not the same thing at all. During the long stay I have made in that country, I have often seen people eat silkworm chrysalids, and I have eaten them myself. I can state that they constitute an excellent stomachic, strengthening and refreshing at the same time, which delicate persons often use with successful results.
'The cocoons having been unwound, a certain quantity of the chrysalids are grilled in the pan so that the watery part runs right off. Their outer covering is then removed (this comes off by itself), and they are presented in the form of small yellow objects, rather like carp roses.
"These are fried in butter, fat or oil, and sprinkled with stock (chicken stock is the best).
'When they have boiled for five minutes they are crushed with a wooden spoon, and the whole mass is carefully stirred so that nothing is left in the bottom of the vessel. Some egg yolks are beaten, in the proportion of 3 to every 100 chrysalids, and poured over, and in this way a beautiful cream, golden yellow and of an exquisite flvour, is obtained.
'Thus this foodstuff was prepared for the mandarins and the wealthy. As for the poor, after having grilled the chrysalids and removed their outer covering, they fried the rest in butter or fat and seasoned them with a little salt, pepper or vinegar; or even ate them just as they were, with rice, content simply to have removed their outer covering.'
